Keto Pumpkin Pie Twists Low Carb
Yummy keto pumpkin pie twists you won’t be able to stop eating.
Super easy low carb pumpkin pie twists to make today.
Make these fathead dough pumpkin pie twists with icing that are tasty and delish.
Homemade pumpkin pie twists for ketogenic diet / lifestyle.
Make from scratch fathead dough with this pumpkin pie recipe.
These make the perfect keto breakfast, low carb desserts or keto snacks.
If you are looking for the perfect low carb Fall recipe this is the one for you.
Follow the step by step instructions for this no fail recipe.
Get ready to bake up the best low carb keto pumpkin twists.
❤️ Check out these other ❤️
Keto Pumpkin Recipes
Keto Pumpkin Cream Cheese Muffins
Keto Pumpkin Cheesecake Roll Ups
Keto No Bake Pumpkin Pie Bites
How To Make Keto Pumpkin Pie Twists
Melt the mozzarella in the microwave at 30-second intervals.
Whisk in the egg and pumpkin puree into the melted cheese.
In a separate bowl, whisk together almond flour, baking powder, pumpkin spice, and salt.
Blend the dry ingredients into the cheese mixture.
Knead the dough into a ball and wrap in cling film. Refrigerate for at least 30 minutes before using.
Take the dough out of the chiller and divide into 6 balls.
Take a ball of dough and divide into 2 pieces.
Roll each piece into a log.
Twist both logs together, pinching the ends together to secure.
Do the same for the remaining dough.
Arrange twists on a parchment-lined baking sheet.
Brush the twists with melted butter.
Bake for 25-30 minutes at 350F.
Take twists out of the oven and allow to cool completely.
Blend all ingredients for the glaze in a bowl
and drizzle over the twists.
Serve
Enjoy
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Keto Pumpkin Pie Twists
Ingredients
- 1 cup Almond Flour
- 1 tbsp baking Powder
- 1 tsp Pumpkin Pie Spice
- ¼ tsp Salt
- 4 oz Shredded Mozzarella
- 2 tbsp Pumpkin Puree
- 1 Egg
- 2 tbsp Melted Butter
- For the Glaze
- ¼ cup Powdered Erythritol
- tsp Sugar-Free Maple Syrup
- 1 tsp Almond Milk
Instructions
- Melt the mozzarella in the microwave at 30-second intervals.
- Whisk in the egg and pumpkin puree into the melted cheese.
- In a separate bowl, whisk together almond flour, baking powder, pumpkin spice, and salt.
- Blend the dry ingredients into the cheese mixture.
- Knead the dough into a ball and wrap in cling film. Refrigerate for at least 30 minutes before using.
- Take the dough out of the chiller and divide into 6 balls.
- Take a ball of dough and divide into 2 pieces. Roll each piece into a log. Twist both logs together, pinching the ends together to secure.
- Do the same for the remaining dough.
- Arrange twists on a parchment-lined baking sheet.
- Brush the twists with melted butter.
- Bake for 25-30 minutes at 350F.
- Take twists out of the oven and allow to cool completely.
- Blend all ingredients for the glaze in a bowl and drizzle over the twists.
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