Keto Pumpkin Pie Twists
With tender and buttery pie crust, sweet pumpkin filling, and a spicy cinnamon sprinkle these Keto Pumpkin Pie Twists will become your new fall tradition!
These Pumpkin Pie Twists at Deliciously Sprinkled looked so good that I had to come up with a healthy version. It is pumpkin season after all. I just got down my fall decorations from the attic and put pumpkins on the steps leading up to the front porch.
Keto Pumpkin Pie Twists
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
With tender and buttery pie crust, sweet pumpkin filling, and a spicy cinnamon sprinkle these Keto Pumpkin Pie Twists will become your new fall tradition!
Course: Dessert
Cuisine: American
Keyword: Keto Pumpkin Pie
Servings: 16 cookies
Calories: 85 kcal
Ingredients
Dough Ingredients:
8 oz mozzarella shredded or cubed
2 oz cream cheese
1 egg
1/3 cup almond flour
1/3 cup coconut flour
2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
1 tsp vanilla
1 tsp baking powder
Filling Ingredients:
1/2 cup pumpkin
3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg optional
Cinnamon Topping:
1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
1 tsp cinnamon
coconut oil spray or butter
Instructions
Preheat oven to 350.
Mix together the pumpkin filling ingredients. Set aside. Combine the cinnamon topping ingredients. Set aside.
Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
Once the dough is a uniform color wet your hands and press it into a large rectangle on a piece of parchment paper. Cut it in half. Spread the pumpkin filling on one half of the dough. Top with the other half. Using a pizza cutter slice the dough into 8 strips and then slice those in half. Pick them up one at a time and twist them twice putting them down on a parchment lined baking sheet.
Spray with coconut oil spray or brush with a little butter and then sprinkle the cinnamon sweetener on top.
Bake for 25-35 minutes until golden brown.
Recipe Notes
Notes on Sweeteners:
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.