Healthy Homemade Twinkies
Healthy Homemade Twinkies! These little cakes are sweet, moist, and spongy, and they’re stuffed with a creamy, vanilla bean speckled filling.
They’re not exact replicas of those storebought “things” that will expire seventy generations from now, but they’ll do just fine in place of them. They’re the perfect size for snacks, a filling dessert and satisfying breakfast (yes, breakfast). Oh, and the best part?
These Homemade Twinkies are sugar free, low carb, low fat, high protein, gluten free, and keto-friendly too!
I was curious to see what the ingredients were for the original Twinkies, and oh my goodness, they’re deplorable (Hostess doesn’t even list them on their website):
Enriched Bleached Wheat Flour, Water, Sugar, Corn Syrup, High Fructose Corn Syrup, Partially Hydrogenated Oil, Eggs, Dextrose, Soy Lecithin, Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Monocalcium Phosphate, Whey, Modified Corn Starch, Glucose, Soy Flour, Salt, Monoglycerides, Diglycerides, Cellulose Gum, Corn Starch, Sodium Stearoyl Lactylate, Natural Flavor, Artificial Flavor, Sorbic Acid, Polysorbate 60, Soy Protein Isolate, Calcium Caseinate, Sodium Caseinate, Yellow #5, Red #40.
I have issues with the bolded stuff… white flour, white sugar, high-fructose corn syrup, PHOs?!? *gags*
Don’t worry, these Healthy Homemade Twinkies don’t have any of those nasties!
Healthy Homemade Twinkies
- 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!)
- 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.
Not too shabby, huh? Only 3.5g fat and 2g sugar, plus 7g of fiber and 8g protein! One storebought Twinkie has 140 calories, 4.5g fat, 18g sugar and 1g protein. And negligible vitamins and minerals, obviously. So um… I think I’ll take the whole tray of these Healthy Homemade Twinkies and keep them for myself 😉
Sharing isn’t fun anyways 😉