Keto Pumpkin Pie Twists 🎃
Delicious and easy low-carb pumpkin pie twists, perfect for a keto-friendly treat! These twists feature a cheesy, soft dough filled with spiced pumpkin and topped with a delightful cinnamon sweetener blend.
Equipment
- Baking Sheet
- Parchment Paper
- Microwave-safe Bowl
- Food processor (optional)
- Wooden spoon (optional)
- Pizza Cutter
Ingredients
Dough Ingredients
- 8 ounces shredded or cubed mozzarella cheese
- 2 ounces cream cheese
- 1 large egg
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 2 tablespoons low-carb sweetener (like erythritol or monk fruit blend)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Pumpkin Filling
- 1/2 cup pure pumpkin puree (not pie filling)
- 3 tablespoons low-carb sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg (optional)
Cinnamon Topping
- 1 tablespoon low-carb sweetener
- 1 teaspoon ground cinnamon
For Greasing
- Coconut oil spray or a pat of butter for greasing
Instructions
- Preheat Oven: Get your oven ready by preheating it to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Prep Fillings: In a small bowl, whisk together all the pumpkin filling ingredients (pumpkin puree, 3 tbsp sweetener, cinnamon, ginger, nutmeg) until smooth. Set it aside. In another tiny bowl, mix the cinnamon topping ingredients (1 tbsp sweetener, 1 tsp cinnamon) and set that aside too.
- Melt the Cheese: Place your shredded mozzarella and cream cheese into a microwave-safe bowl. Microwave for 1 minute, then give it a good stir. Microwave for another 30 seconds and stir again. Keep doing this in 30-second bursts, stirring each time, until the cheese is completely melted, smooth, and looks like a gooey cheese fondue. (If you prefer, you can melt the cheese gently in a saucepan over low heat on your stovetop).
- Make the Dough: Add the melted cheese mixture, the egg, almond flour, coconut flour, 2 tbsp sweetener, vanilla extract, and baking powder to a food processor. Pulse and process until a uniform, soft dough forms. No food processor? No problem! Mix it in a medium bowl with a wooden spoon, then turn it out onto parchment paper and knead by hand until all ingredients are well combined.
- Assemble Twists: Lightly wet your hands to prevent the dough from sticking. Press the dough evenly into a large rectangle (about 8x12 inches) on a piece of parchment paper. Carefully cut this rectangle in half lengthwise. Spread the pumpkin filling evenly over one half of the dough. Gently place the other half of the dough on top to create a delicious filled dough rectangle.
- Shape and Twist: Using a pizza cutter, slice the layered dough into 8 strips. Now, cut each of those 8 strips in half, so you have 16 smaller strips. Pick up each strip, give it a gentle twist about twice, and place it onto your prepared baking sheet, leaving a little space between each one.
- Top and Bake: Lightly spray the twists with coconut oil spray or brush them with a tiny bit of melted butter. Generously sprinkle the reserved cinnamon sweetener mixture over the top of each twist.
- Bake for 25-35 minutes, or until your Keto Pumpkin Pie Twists are beautifully golden brown and cooked through. Let them cool slightly before digging in!
Notes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 twists Nutrition Information (per serving):
Calories: 85 kcal
Total Carbs: 3 g
Net Carbs: 2 g
Fats: 6 g
Protein: 4 g #KetoDessert #PumpkinPieTwists #LowCarbTreats #HealthyBaking
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 twists Nutrition Information (per serving):
Calories: 85 kcal
Total Carbs: 3 g
Net Carbs: 2 g
Fats: 6 g
Protein: 4 g #KetoDessert #PumpkinPieTwists #LowCarbTreats #HealthyBaking
