True, creating a dreamy dessert like this takes a bit of time and pastry technique. But even the most kitchen-challenged can do it, and the results are worth it. This recipe features “approachable” ingredients, not chemicals and extracts — just regular wholesome ingredients that come together to make something a little unexpected yet altogether familiar.
Shape is important for a true Twinkie, of course, and for this, you need a canoe pan. A mini-loaf pan works just as well; it just won’t yield the traditional Twinkie shape. In any case, a small, portable, handheld treat is the goal. To fill the Twinkies with that signature cream, use a cake decorating tool — basically a pastry injector for icings. A regular piping bag with a medium round tip can get the job done, too. MORE: Keto coffee cake is the guilt-free breakfast you need Now that you have the equipment, strap on an apron. It’s baking time.
For the low-carb Twinkies, you’ll need:
Eggs Cream of tartar Vanilla bean paste Orange zest Almond milk (or whatever milk you prefer) Greek yogurt Swerve Confectioners Sweetener [or sugar/sweetener of choice] Almond flour Baking powder Salt
Fluffy egg whites provide the light, spongy texture synonymous with a Twinkie. Tip: Room-temperature egg whites whip up quicker and fluffier. Vanilla bean paste is an amazing alternative to traditional vanilla extract. It adds those tiny dots of vanilla seed to recipes. I love the zest of any citrus in the cake for a Creamsicle twist on this recipe.
Sifting the dry ingredients is a crucial step. Almond flour has a tendency to clump; sifting keeps the batter light and airy. Properly folding those egg whites in with all the ingredients ensures you keep the air and texture in the cakes. Once the batter is made, it’s important to grease the pan very well. Once cooled slightly, the cakes should slide out in perfect little ovals.
The filling is just a few simple ingredients:
Heavy cream Pure vanilla extract Swerve Confectioners Sweetener Cream cheese (softened to room temperature) A bit of orange juice (optional if you’re doing strict keto)
When combining the whipped cream and cream cheese, I like to leave the filling a little marbled. So, don’t worry about combining both completely. MORE: This keto custard dessert recipe tastes just like chocolate cheesecake Filling the cakes is downright fun. Traditional Twinkies have three small holes on the bottom, which is how they get the filling in there and how you will, too. Using a toothpick, gently create wells for the filling by making three small holes across the bottom of the cake. Carefully connect the wells through the center of the cake using the toothpick. Grab the icing tool or pastry bag and fill up the wells. You might have a few casualties in the beginning (my first few attempts resulted in filling exploding out the other side — a big but tasty mess!), but once you get the filling process dialed in, you’ll have perfect homemade Twinkie.
These low-carb Twinkies are pretty satisfying on the regular, but they work for special occasions, too. Try serving them with fresh berries on the side and a dusting of sweetener. Yield 16 cakes
6 egg whites (room temperature)1/2 teaspoon cream of tartar6 egg yolks1/2 tablespoon vanilla bean pasteZest of 1 orange3 tablespoons almond milk (or milk of your choosing)1/4 cup Greek yogurt1-1/2 cups Swerve Confectioners Sweetener (or sugar/sweetener of choice)1-1/2 cups almond flour1 teaspoon baking powder1/2 teaspoon salt
For filling:
1 cup heavy cream (chilled)1/2 tablespoon pure vanilla extract1 tablespoon Swerve Confectioners Sweetener1 package cream cheese (softened to room temperature)Juice of 1 large orange1/2 cup Swerve Confectioners Sweetener
For filling: To fill cakes:
