Pumpkin Cream Cheese Filled Keto “Twinkie” – only 2g net carbs!

Pumpkin Cream Cheese Filled Keto “Twinkie” – only 2g net carbs!

October 30, 2019 82 By William Morgan


hey there it’s Steve from SeriousKeto
and in this video we are gonna make a
keto cream cheese filled pumpkin Twinkie
but before we do that I need your help
when I reviewed the smart planet corndog
maker my comment section was pretty much
a brainstorming session for ideas for
recipes for which we could use this
thing and I got enough ideas and
suggestions that we’re gonna be able to
knock out a recipe probably every week
at least through the end of the year
alternating between sweet and savory and
here’s where I need your help what do we
call these things this is like the same
sort of pressure the person who invented
the chaffle probably went through is that
a chaffle is it a kwaffle what do we call
this thing so is this a Winkie is it a
keto-inkie is it a kwinkie what do we
call it if you’ve got an idea put it
down in the comments it would be great
if we could come up with something
together
otherwise it’s probably just gonna be
the kwinkie but enough about that let’s
make these things we’re gonna start by
taking a brick of cream cheese and we’re
gonna slice off three ounces we’re then
going to cut this into six sticks
then we’ll pop these into the freezer
while we make our batter for this recipe
we’ll be using my new standard for
creating any sort of a batter which
we’ll be using either a little food
processor or if you’ve got a blender or
a nutribullet that works out just as
well
we start with one tablespoon of almond
flour one tablespoon of coconut flour
1/2 cup shredded mozzarella 2 teaspoons
of granular sweetener I’m using Boca
sweet you can also use swerve
I prefer Boca sweet quarter teaspoon of
ground cinnamon 1/2 teaspoon of baking
powder and a pinch of salt then we’ll
pulse this until it’s the consistency of
bread crumbs I find about six to eight
pulses gets us there next we’ll add four
tablespoons of my Akito pumpkin pie
filling which I will link to right there
two large eggs a tablespoon of sour
cream and about 40 drops or a third of a
teaspoon of liquid stevia we’ll process
this until we have a smooth batter
then a trick that I like to use is to
either transfer the batter into a piping
bag or you just use a sandwich bag
remove the bag as much air out as you
can seal it cut off a corner then we’ll
set this aside with the hole we cut on
the top so it doesn’t leak out while we
heat up our corndog maker
fill each of the cavities about 2/3 of
the way full
then we’ll add the cream cheese pushing
down so the batter comes up around the
edges and then pipes more filling on top
of the cream cheese
and close the lid after about seven or
eight minutes when you see the steam die
down pop them out
but don’t worry about overfilling
because the amount of batter is pretty
much just right I was a little bit timid
on how much I filled up a couple of
these and thus they didn’t brown all the
way on the top and then we’ll let these
cool for at least 10 minutes
they’ve been cooling for about 15
minutes let’s give them a taste hmm
check this out nice and cakey yet that
cream cheese in there still a little
warm this is another treat you can give
your non keto friends and family members
and you might just convert them to keto
as a matter of fact let’s give them a
try with my daughter all right here you
go thank you
very good I’m not much of a pumpkin
person I’m really not but I do like
these and I also like the black of the
cream cheese better which I know instead
of like frosting English yeah and
instead of yeah it’s definitely better
with the you froze it right yeah
definitely the way to go so don’t skimp
out on that step you guys cuz it’s the
way to go so if you enjoyed this video
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watching