Easy Keto Twinkie Mini Cakes

Easy Keto Twinkie Mini Cakes

Super Easy Keto Coconut Flour Twinkie mini cakes (Nut Free An Gluten Free)

This recipe is designed to teach everyone how to make easy keto coconut flour Twinkies
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 5 twinkies

Ingredients

  • 1/2 cup coconut flour (60 grams)
  • 1/2 TBS baking powder (7.2 grams)
  • 1/8 tsp salt
  • 3 TBS monkfruit sweetener or granulated sweetener of choice (33 grams)
  • 1/4 tsp xanthan gum (1 gram)
  • 2 large eggs, room temperature
  • 2 TBS butter, melted and cooled
  • 1/4 cup sour cream, room temperature
  • 2 TBS milk of choice, room temperature
  • 1/2 TBS vanilla extract

Filling

  • 1 1/4 cup keto marshmallow cream
  • 1/4 cup room temperature butter, softened
  • 1/2 tsp vanilla extract
  • 1 cup powdered monkfruit/allulose blend or powdered sweetener of choice

Instructions

  • Preheat oven to 350 degrees. Lightly grease 5 silicone Twinkie molds
  • In a large mixer bowl sift or whisk together the dry ingredients until no lumps are in the dry ingredients.
  • Add the eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium. Beat on medium 30 seconds or until fully combined
  • Scrape down the sides of the bowl. Add the butter and the milk. Beat on low 10 seconds then increase speed to medium. Beat on medium 30 seconds or until fully combined and smooth
  • Scrape down sides of the bowl again. Add the sour cream and the vanilla. Beat on low 10 seconds then increase speed to medium. Beat on medium 30 seconds or until fully combined and you have a thick smooth batter
  • Scrape down the sides of the bowl and push the batter to the center of the bowl
  • Divide the batter evenly among the prepared Twinkie molds. Use finger or a small spatula and smooth the tops out for an even bake
  • Place the molds on a baking sheet. Place in the preheated oven and bake at 350 degrees for 13-15 minutes or until golden and a tester comes out clean
  • Remove from the oven. They will be soft but will firm up as they cool. Allow to cool on the pan about 30 minutes or until the cakes are firm enough to transfer to a wire rack
  • Remove from the molds and place on wire rack. Allow to cool completely before filing

Filling

  • In a large mixer bowl combine the marsh marshmallow cream and the butter. Beat on low 10 seconds then on medium and 45 seconds or until fully combined and creamy
  • Scrape down the sides of the bowl. Add the the vanilla and the powdered sweetener. Beat on low 10 seconds to moisten the sweetener. Increase speed to medium. Beat on medium another 45 seconds or until smooth and creamy
  • Scrape down the sides of the bowl and push the filling to the center of the bowl
  • Turn the cooled Twinkies upside down so the flat side is on top. Create 3 holes in the center of the flat side of the Twinkies
  • Spoon the filling into A piping bag fitted with a filling tip. (see video if you do not have a piping bag.)
  • Press the filling tip into each hole Do not poke completely through the Twinkie. Carefully fill the holes just until you see the filling starting to come up out of the hole, Eat immediately or store in an airtight container in the refrigerator up to 3 days


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