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!
Keto Pumpkin Pie Twists – Low Carb, Sugar-Free, Grain-Free, Gluten-Free, THM S
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.
My husband is a big pumpkin fan and I’m a tiny pumpkin fan. I like pumpkin when it tastes more like cinnamon than pumpkin. I do not like pumpkin pie but I do like my cousin Theresa’s Pumpkin Roll. And I love these Keto Pumpkin Pie Twists. The pumpkin flavor is subtle which is perfect for me. If you want to these to taste more pumpkiny you can cut back on the cinnamon and other spices.
Keto Pumpkin Pie Twists Dough Ingredients:
mozzarella
cream cheese
egg
almond flour
coconut flour
vanilla
baking powder
Keto Pumpkin Pie Twists Filling Ingredients:
pumpkin puree
cinnamon
ginger
nutmeg, optional
After this, I decided to cut them in half to make 16 smaller twists.
Keto Pumpkin Pie Twists Cinnamon Topping:
cinnamon
coconut oil spray or butter
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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.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
Originally Published September 23, 2016. Revised and Republished October 16, 2019.
Shauna says
So you know about how much I would need if I was using Bocha Sweet?
Taryn says
No, sorry. What is the conversion of that to table sugar? I can help you figure it out.
Hannah McCluskey says
Is it ok if I melt the cheese in a saucepan rather than a microwave? I don’t have one! Thanks!
Taryn says
Yes. Here are instructions to melt the cheese on the stovetop: https://joyfilledeats.com/low-carb-skillet-pizza/
Pattie says
Could this dough be used for traditional pumpkin pie?
Taryn says
Hi Pattie, I’m not sure if it would get soggy from the filling. I’d use my pie crust instead. https://joyfilledeats.com/pie-crust/
Julie says
I have coconut flour on hand, how would it change the recipe if I used 2/3 coconut flour instead 1/3 and 1/3? Thanks
Taryn says
It would be too dry. Only use 1/2 cup coconut flour. But add it slowly. Coconut flour tends to be dry so you may need even less than that.
Helene says
I was excited to see that you make your twists with almond flour. It’s such an underrated flour! But the results are usualy great.
Meagen Brosius says
I love that you offer up so many suggestions and options so that I could make this with what I had on hand. They’re so tasty and perfect for fall! A fast favorite in this house!
Vanessa says
Thanks for sharing! Do they keep long after baking?
Felicia Oliver says
Can I use swerve confectioners or stevia?
Taryn says
I think swerve would work but you’d need about twice as much. It is not as sweet as the blend I use.
Karen says
These look great, but alas I am not a fan of coconut flour. I find it overpowering. I know that it makes a lighter dough than all almond flour and also that there is not a one to one correspondence between almond and coconut flour. sigh. I could play around with ground flax seed. Any suggestions?
Taryn says
I would use 2/3 almond flour and 1/3 flax.
Christie says
You are a great cook. I love all your recipes. My food processor is on the fritz. Would the dough hook on my kitchenaid mixer work?
Taryn says
Yup!
Jennifer says
I’m wanting to make this soon but I do not have almond flour. I have the THM baking blend, Briana’s baking blend and coconut flour?? Any ideas if that would work in place of the almond flour??
Taryn says
Yes, either of the baking blends should work.