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Low Carb (Fat Head) Pumpkin Twists

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 twists
Calories 132kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Dough

Filling

Instructions

  • 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.

Notes

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.

 

Nutrition

Serving: 1twist | Calories: 132kcal | Carbohydrates: 5g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 266mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1330IU | Vitamin C: 0.2mg | Calcium: 210mg | Iron: 0.4mg