Chocolate “Twinkies”
Course: Desserts
Servings
4
servingsPrep time
10
minutesCooking time
4
minutesCalories
148
kcalTotal Carbs
14
gramsNet carbs
2
gramsFat
13
gramsProtein
5
gramsThis is another recipe that you’ll find hard to believe is keto when you taste it. I call it a chocolate “Twinkie” but the taste reminds me a lot more of a Ding Dong. There’s a little bit of prep work involved on the frosting, but the results make it totally worth it. Creating the frozen frosting cylinders keeps the frosting from melting into your batter.
Ingredients
2 oz cream cheese, softened
4 TB Swerve confectioners, divided
1/4 tsp vanilla extract
2 TB unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp xanthan gum
2 TB coconut cream (see video for explanation)
2 TB almond butter
1 large egg
Directions
- Whisk together cream cheese, 2 TB Swerve Confectioners and vanilla extract. Use a spatula to spread across four cavities of a silicone “water bottle” ice cube tray (see video). Place the silicone tray in the freezer overnight to create your frosting cylinders.
- Combine the cocoa powder, 2 TB of Swerve Confectioners, baking powder and xanthan gum in a small food processor and pulse to combine. Then add the coconut cream, almond butter and egg, and process until you have a smooth batter.
- Scoop the batter into a piping bag or sandwich bag with a corner cut off and pipe the batter into your corn dog maker, filling up four of the cavities about half full.
- Press a frozen frosting cylinder into each cavity so that the batter comes up the side, then pipe another bead of batter across the top of each.
- Cook until the green light comes on (3-4 minutes), then unplug your corn dog maker and transfer the “Twinkies” to a wire cooling rack.
- Allow at least 10 minutes to cool before serving. You can also refrigerate these to really firm up the frosting.
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Steve, I just got a corn dog maker, and would like to make these, but I’m allergic to coconut. Can I use heavy whipping cream instead of the coconut cream?
I don’t know. I have not tried that. Sorry.
I’m thinking maybe you could sub the coconut cream for cream cheese.
I have a Twinkie make that I have never used. I’d like to try these, but I don’t have the silicone ice cube tray. Any suggestions?
I would try making the filling, then piping it into strips on a silicone map and freezing. You should get something close to what the ice cube try produces. Let us know how it goes if you try this method.