KETO PUMPKIN PIE TWISTS LOW CARB
Make these fathead dough pumpkin pie twists with icing that are tasty and delish.
HOW TO MAKE KETO PUMPKIN PIE TWISTS
Melt the mozzarella in the microwave at 30-second intervals.
Whisk in the egg and pumpkin puree into the melted cheese.
In a separate bowl, whisk together dry ingredients
Blend the dry ingredients into the cheese mixture.
Knead the dough into a ball and wrap it in cling film. Refrigerate for at least 30 minutes before using. Take the dough out of the chiller and divide into 6 balls.
Take a ball of dough and divide it into 2 pieces. Roll each piece into a log. Twist both logs together, pinching the ends together to secure. Do the same for the remaining dough.
Brush the twists with melted butter. Bake
Blend all ingredients for the glaze in a bowl and drizzle over the twists.
– Almond Flour – baking Powder – Pumpkin Pie Spice – Salt – Shredded Mozzarella – Pumpkin Puree – Egg – Melted Butter For the Glaze – Powdered Erythritol – Sugar-Free Maple Syrup – baking powder
FOR FULL RECIPE