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–+ servings

REESE’S PEANUT BUTTER TWINKIES

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Dairy Free, Dessert, Vegetarian
Cuisine American
Servings 12
Calories 151.4

Equipment

Hand Mixer
Twinkie Pan

Ingredients
  

  • 2 cups peanut flour
  • 1/2 cup powdered natural sweetener (erythritol, or equivalent) plus 1 tsp stevia glycerite
  • 3 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon Redmond Real salt
  • 3 large eggs
  • 1 1/4 cups unsweetened macadamia nut milk
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder for chocolate Twinkies (OPTIONAL)

FILLING:

  • 1 cup Coconut cream (or heavy cream)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered natural sweetener (erythritol, or equivalent) plus 1/2 tsp stevia glycerite

Instructions
 

  • Preheat oven to 350 degrees. Grease Twinkie pans with avocado oil or butter. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.
  • Spoon batter into the tin until they are 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely.

FILLING:

  • Whip the cream until fluffy, add in the cocoa powder and sweetener. Fill the Twinkies with chocolate whipped cream using the piping tool.

Notes

Nutritional Information for PEANUT BUTTER CAKE option (no cocoa powder):
144.7 calories, 8.8g fat, 12.7g protein, 6.2 g carbs, 3.1g fiber

Nutrition

Calories: 151.4 | Fat: 9.1g | Protein: 13g | Carbohydrates: 6.9g | Fiber: 3.4g | P:E Ratio: 1