Ingredients

The following ingredients have 8 Servings
  • 112g (1 cup) Coconut Flour
  • 48g (¼ cup) Truvia Spoonable
  • ½ tbs Double-Acting Baking Powder
  • ⅛ tsp Salt
  • 185g (¾ cup) 100% Pure Pumpkin Puree ((canned))
  • ½ cup + 2 tbs Unsweetened Vanilla Almond Milk
  • 114g (½ cup) Plain, Nonfat Greek Yogurt
  • 3 large Eggs
  • 2 large Egg Whites
  • ½ tbs Vanilla Paste
  • ½ tbs Liquid Stevia Extract
  • 1 cup Homemade Cannoli Dip ((you can use vanilla frosting or cream cheese frosting, or anything you like really!))

Instruction

  • Preheat the oven to 350 degrees Fahrenheit and spray a Twinkie pan with cooking spray.
  • In a medium-sized bowl, whisk together the coconut flour, stevia/Truvia, baking powder and salt.
  • In a large bowl, whisk together the pumpkin, almond milk, yogurt, eggs, egg whites, vanilla paste and stevia extract. Dump the dry ingredients over the wet ingredients and whisk vigorously to remove any clumps.
  • Scoop the batter into the prepared pan. Gently tap the pan on the counter to flatten the batter and bake for ~38 minutes, or until the surface of the cakes spring back when tapped.
  • Flip the Twinkies on a wire cooling rack and let cool completely. While the Twinkies cool, make the filling of your choice (I used my Homemade Cannoli Dip.
  • Scoop the filling into a piping bag (I used a #27 Star Tip) and carefully fill the Twinkies. Puncture the bottom of the Twinkie in 3 spots and squeeze in some of the filling (not too much otherwise the cake will burst).
  • Serve immediately or store in a tightly sealed container in the fridge.