EASY keto Twinkie recipe that you won’t be able to stop eating.
Take those Twinkies and turn them into these muffins for a quick and simple ketogenic diet recipe.
How about a low carb version of your favorite Hostess Twinkies?
You can’t go wrong with this keto golden sponge cake with a creamy filling.
A copycat Hostess Twinkies recipe that is low carb, healthy, gluten free and sugar free.
A super easy recipe that will have you in and out of the kitchen in no time at all.
If you are looking for a delicious keto recipe then check this one out.
Serve as keto desserts, keto snacks – great for grab and go – make ahead snacks or you can even keto breakfast idea.
This is a great keto beginner recipe that fits into any keto meal plan.
Are you ready to learn how to make keto twinkies?
Follow the step by step instructions for the BEST low carb keto Twinkie muffins!
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How To Make Keto Hostess Twinkies
Preheat the oven to 350 degrees.
In a mixing bowl
blend the ingredients for the cake
on high until smooth and creamy.
Fill 8 cupcake liners in a muffin tin almost all of the way to the top with the batter, and bake for 20-25 minutes until browned and cooked through.
Let the muffins cool to room temperature.
Combine the Swerve confectioners sugar substitute
heavy whipping cream
and 1 teaspoon of vanilla extract in a mixing bowl, and whip the ingredients until they form soft peaks.
Sprinkle the xanthan gum over the whipped mixture a little at a time, folding it in as you go to form a marshmallow fluff consistency.
Use a small round cookie cutter or a knife to cup a circular shape out of the bottom of each of the cooled muffins.
Cut most of the section that you remove from the muffin away, leaving just a thin cap to place back on the bottom of the muffin once it is filled.
Pipe the filling into the bottom of each muffin
and place the cake cap back on the bottom.
Chill in the freezer for 30 minutes to set the filling if desired, and serve.
Enjoy
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IngredientsFor the cake:
- 1 Box Swerve vanilla cake mix
- 3 Eggs
- ⅓ C. Water
- ⅓ C. Oil
- 1 tsp. Vanilla extract
For the filling:
- ¼ C. Heavy whipping cream
- ¼ C. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
- ¼ tsp. Xanthan gum
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, blend the ingredients for the cake on high until smooth and creamy.
- Fill 8 cupcake liners in a muffin tin almost all of the way to the top with the batter, and bake for 20-25 minutes until browned and cooked through.
- Let the muffins cool to room temperature.
- Combine the heavy whipping cream, ¼ C. Swerve confectioners sugar substitute and 1 teaspoon of vanilla extract in a mixing bowl, and whip the ingredients until they form soft peaks.
- Sprinkle the xanthan gum over the whipped mixture a little at a time, folding it in as you go to form a marshmallow fluff consistency.
- Use a small round cookie cutter or a knife to cup a circular shape out of the bottom of each of the cooled muffins.
- Cut most of the section that you remove from the muffin away, leaving just a thin cap to place back on the bottom of the muffin once it is filled. You can view the photos for reference.
- Pipe the filling into the bottom of each muffin, and place the cake cap back on the bottom.
- Chill in the freezer for 30 minutes to set the filling if desired, and serve.
Recipe Notes
Prep Time: 15 minutes
Cookie Time: 20-25 minutes
Servings: 8
Net Carbs: 5 net carbs per serving
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