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.

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 :

1. Preheat oven to 350.
2. Mix together the pumpkin filling ingredients. Set aside. Combine the cinnamon topping ingredients. Set aside.
3. 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.
4. ...........
5. ..................

full instructions :joyfilledeats.com

Share this post