Low Carb (Fat Head) Pumpkin Twists

3 from 3 votes

Prep Time 15

Cook Time 15

Total Time 30

Servings twists

Calories 132kcal

Author Brenda Bennett | Sugar-Free Mom

½ cup pumpkin puree
1 egg yolk
1 teaspoon pumpkin pie spice
½ teaspoon pumpkin spice liquid stevia
1 tablespoon sugar free maple syrup skip if you don't have it and use more stevia to taste
Optional drizzle: ½ cup Swerve confectioners with 1 tablespoon coconut milk

Preheat oven to 375 degrees F.
Add all ingredients for the dough into the food processor, then add to a microwavable bowl and microwave for 2 minutes or until nicely melted.
Wet hands with water and spread the dough onto a parchment lined baking sheet.
I made mine 16 x 11 inch rectangle. Set aside.
In a bowl mix the pumpkin, yolk, spice and sweeteners.
Spread this filling all over the dough.
Fold the dough over in half then slice 18 slices with an oiled pizza cutter.
Separate slices about an inch apart. You may need two baking sheets with parchment as the twists will spread slightly when baking.
Hold each end of each slice and gently twist once.
Bake 12-15 minutes.
Cool then make the optional glaze if desired before serving.

Net Carbs: 3g

Brenda's Notes:

You can use any dough you prefer but the nutrition info below reflects using my dough linked in the recipe.
You can use any sweetener you prefer as well. Simply do not add the yolk, add the sweetener of choice first, probably just ¼ cup to start then taste and adjust. Once you've got the filling to your desired sweetness add the egg yolk.
I kept these refrigerated although I don't think it's necessary but I prefer them chilled.
This recipe was first published in November 2016 and updated with video in November 2019.