Keto/Low Carb Pumpkin Cinnamon Twists

A soft and fluffy pumpkin pastry perfect for any holiday or with a morning coffee and only 1g of net carbs each and 10g of protein!

So for the beginning of the recipe, you need your milk of choice. Then you need to bloom the yeast. I've used active dry and rapid rise yeast and I've found there wasn't too much of a difference. We are not proofing these since when are baked goods proof, they proof out instead of up so they end up being flat instead of puffy twists. To activate the yeast I use Inulin which is a fiber usually derived from artichokes. I haven't found any other keto sweetener that has worked to active the yeast. If you don't mind using maple syrup or honey you can use 1 tsp. instead of the inulin. To bloom the yeast I place in a warm area, often I turn on my dehydrator or oven to help warm it up.

The 2 eggs and sweetener in the next step. The sweetener I have tried several amounts and anything works from 48 g(1/4 Cup) to 96 g(1/2 Cup) of a 1:1 keto granular sweetener works. It's very much up to your preferred sweetness level. I felt it need a little more to counteract the earthy flavor of the bamboo fiber. You can even use a little bit of a powdered sweetener or a pure powdered stevia instead of the 1:1 keto granular sweetener. The amounts will be to taste though. If you ever have a keto baked good that you don't like the texture, sweetness or flavor of, you can always freeze and use up for a keto bread pudding. ( https://youtu.be/PulfiwTF4mQ ) I suggest a stand mixer or hand mixer to help dissolve the sweetener into the eggs. You don't need a bunch of volume with the eggs, you just want the grittiness gone from the sweetener. Additionally you need the mixer to activate the gelling agents in the dry ingredients enough to form a dough.

Next is melted salted butter. I always use salted butter but if you only have unsalted add 1/4 tsp. salt to the dry ingredients. I have found you can usually swap out coconut oil for butter in most recipes. I did try using avocado oil in place of the butter and it worked but the dough was a little bit stickier and needed to add some bamboo fiber when I went to roll it out.

Next is the dry ingredients which I tested so many different ratios of things and this gives the best texture to the dough. I found that you need baking powder plus the yeast to keep our baked goods decently risen. When I didn't use baking powder it made a tiny bit denser and flatter. I use unflavored whey protein powder (Isopure) which is 0 net carbs per scoop and I have not been able to figure out a replacement for it without having to change the other "flour" ingredients in the recipe. The coconut flour has been said to be able to be replaced by 3-4x the amount of almond flour. I have never tried it because I don't work with nut flours in my bakery to avoid cross contamination as much as possible.

The xanthan gum and gelatin are both essential. You can try to use just one or the other looking up the subbing ratios on google but I have tried and found that it isn't exactly the same outcome. I feel like xanthan gum gives a slimy texture to the dough, for lack of a better descriptor, while gelatin thickens the dough and makes it stiff.

The last dry ingredient is the bamboo fiber, which people have been asking me to experiment with. I started with oat fiber in the same amount and that also worked to make a fluffy cinnamon roll. Unfortunately I have found that too much bamboo fiber upsets my stomach. I was fine just tasting or eating one. So I would be mindful of that if you haven't had it a lot before. I think our body isn't used to digesting it yet, I've heard you can build a tolerance, so I am hopeful it may not effect me forever.

The filling is very simple, just butter an alternative brown sugar sweetener of choice, cinnamon and pumpkin spice. The only trick here is to make sure the filling is mixed well and soft enough to spread onto the rolled out dough. Feel free to add whatever ratio of spices you like, if you have a recipe you like, you can definitely make that filling. If you only have unsalted butter just add a pinch of salt to the mixture.

The frosting is just a simple cream cheese icing that you can just mix up by hand because you don't need any air whipped into it. You can use just pure stevia instead of a powdered 1:1 alternative sweetener but you need to use unsalted butter because otherwise it is too salty. You can make as much frosting as you want to put on them but I would just figure out your own macros because different brands of every ingredient has different macros usually.

Rolling out the dough can be tricky. I like using oil sprayed on parchment and on top to combat the stickiness. You can also dust parchment and the top with bamboo fiber to roll it out. I just don't prefer the taste of the bamboo fiber so I didn't want to use to much on the outside. To make it easier to work with I refrigerate for 10 minutes before adding the filling, folding and twisting.

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Keto Pumpkin Cinnamon Twist

DOUGH:

2 oz./1/4 Cup Alternative low carb milk (Warmed between 100-110 degrees)

3 g/1 tsp. Inulin (Alternatively 1 tsp. Honey or Maple Syrup)

5 g/1/2 Tbs. Active Dry or Rapid Rise Yeast

2 Eggs

48g/1/4 Cup 1:1 Alternative Granular Sweetener

56 g/2 oz./4Tbs. Salted Butter (melted) (add 1/4 tsp. salt if using unsalted)

56g/1/4 Cup Pumpkin Puree

55 g/1/2 Cup+3 Tbs.(approximately) Packed Unflavored Whey Protein Isolate

15 g/2 Tbs. + 1 tsp. Coconut Flour

22 g/1/3 Cup (scooped not packed) Bamboo Fiber (Oat Fiber)

5 g/1/2 Tbs. Baking Powder

6 g/1 &1/2 tsp Xanthan Gum

12 g/1 Tbs.+ 3/4tsp. Grass fed Beef Gelatin

1/2tsp. Pumpkin Pie Spice

FILLING:

1/4tsp. Ground Cinnamon

1tsp. Pumpkin Pie Spice

30 g/2 &1/2 Tbs. 1:1 Golden Alternative Sweetener

Instructions:

1. Weigh/measure out your liquid and heat to between 100-110 degrees Fahrenheit then add the inulin and yeast, set aside to activate

2. In a stand mixer beat 2 eggs with the sweetener until no longer grainy

3. While that whips, weigh/measure, sift and whisk together dry ingredients

4. Once you can't feel any sweetener granules, on low speed, stream in the melted butter and milk and yeast mixture then the pumpkin puree

5. Scrape down then add in all the whisked dry ingredients, turn on slow then speed it up to work the dry ingredients well

6. Scrap down and whip one last time until a thick dough forms

7. Set aside to hydrate while you get a very well greased piece of parchment paper or a lightly greased silicon mat and a rolling pan

8. Place dough onto the greased surface and work into a rough rectangle with the spatula, then spray top with oil along with the rolling pin and hands if planning on touching the dough

9. Roll out the dough into an even thickness, in the shape of a rectangle, about 12 inches horizontal by 8.5 inches vertical

10. Once you are happy with the shape and thickness of the dough, place sheet onto a pan and place into the refrigerator for 10 minutes while you get the filling mixed up and pull out the cream cheese and butter for the drizzle, preheat oven to 375 degrees

11. Pull the dough out, take off the sheet pan and place a piece of parchment on the tray, sprinkle the cinnamon sugar mixture onto the dough, leaving about 1/2 inch at the top and bottom, spread out with your hand to make sure it is mostly all stuck down to the dough

12. Cut the dough into 1 &1/2 inch strips to get 8 twists, bring the bottom of the strip to the top of all of them, pull one strip off and place flat, pushing down the dough a bit on the ends, give a twist and another twist and place on baking sheet

13. Bake for 16-18 minutes rotating half way through to bake evenly, let cool completely then make the drizzle

Drizzle:

7g/1/2Tbs. Salted Butter (softened)

14 g/1/2 Tbs. Cream Cheese (softened)

15 g/2 Tbs. Alternative 1:1 Powdered Sweetener (sifted)

1/8 tsp. Vanilla Extract

1-2 tsp. low carb milk

Instructions Cont.:

1. If not softened you can place in a warm place, I place them in a container and place on my warm stove, you can also warm in the microwave on 50% power for 15 seconds

2. Mix the softened butter and cream cheese together with a spatula or hand mixer until just combined

3. Add in the vanilla extract then add the powdered sweetener and mix until just combined, add enough low carb milk to make a pipeable consistency, place in a small piping bag or ziplock bag

4. Once the pumpkin twists are cooled, pipe a drizzle across each twist, let dry completely at room temperature, and enjoy!

5. Depending on your climate, can last for a week on the counter but can be stored in the fridge for 2 weeks or more, frozen for a month, best enjoyed room temperature or warm

Macros: 1 of 8 twists

130 Calories

9g Fat

15g Total Carbs

2g Fiber

12g Sugar Alcohol

1g Net Carbs

10g Protein

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