What is really in those little plastic packages called Twinkies?
The Twinkie was created during the Depression and contains 39 ingredients! One of those ingredients is a preservative, sorbic acid. Sorbic acid actually comes from natural gas. AND...5 ingredients come from rocks.
If that isn’t gross enough, ingredients like cellulose gum, Polysorbate 60, and calcium sulfate are also used in sheet rock, shampoo, and rocket fuel. Oh, and...what make these treats so "light and fluffy?" It is limestone! And the creamy filling? What is that? It's not cream, it is partially hydrogenated vegetable oil...TRANS-FAT. So instead of pumping our kids with junk that NEVER gets moldy, try this adaptation instead.
I saw this recipe on ComfyBelly Blog and thought I would adapt it a little.
1/4 cup coconut flour
1/4 tsp Celtic sea salt
1/2 tsp baking soda
3 eggs
1/3 cup Swerve (or erythritol and 1/2 tsp stevia glycerite)
1/2 TBS vanilla
1/4 cup butter or coconut oil
CHOCOLATE OPTION: add 3 TBS cocoa powder
Preheat your oven to 350 degrees F. In a large bowl, mix all the dry ingredients and then start adding all the wet ingredients to the dry mix. Blend until it is light and fluffy. Grease the Twinkie pan (click HERE to purchase on amazon.com) (or cupcake pan if you don't have a Twinkie pan). Pour the batter into the pan and fill 3/4 to the top. Bake for 11-12 minutes, or until a toothpick comes out clean. Remove from oven to cool completely. Fill the Twinkie using a decorator tool or a ziplock bag with a hole cut into the corner.
Creamy Filling: Option 1 (lighter in calories)
2 egg whites
¼ cup Swerve (or a few drops of stevia glycerite)
Whip egg whites to stiff peaks. Blend in sweetener and re-whip until stiff peaks form again. Place filling in Twinkie filling injector. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side.
Creamy Filling: OPTION 2
1/2 cup heavy cream OR coconut cream (if dairy sensitive)
1/8 cup Swerve (or a few drops of stevia glycerite)
Whip the cream until light and fluffy, add in the sweetener. Use to fill cooled Twinkie.
Nutritional Information (per Twinkie):
Using egg white filling = 195 calories, 4.75 carbs, 2.5 fiber
Using whipping cream filling: 297 calories, 6 carbs, 2.5 fiber
Maria, when you say one third cup Truvia is equal to erythritol plus 1/4 tsp Stevia....Do you mean one third cup of erythritol plus the Stevia. Sorry, I'm using a Spanish keyboard on this computer and I don't have all the keys like the question mark.
ReplyDeleteYep, use the same amount of erythritol as Truvia and a little stevia to taste. Happy baking!
ReplyDeleteThank you. :) Happy baking to you too. lol
ReplyDeleteCan I use 1/3 cup of splenda to sweeten it instead?
ReplyDeleteI don't recommend Splenda for a few reasons. Here is a great audio that has tons of info on sweeteners (and is why I use the sweeteners I use). :)
Deletehttp://livinlavidalowcarb.com/blog/atlcx-episode-18-the-truth-about-sweeteners-dr-david-getoff/14520
If you use the Splenda anyway, it's exactly as sweet as sugar. It may be too much for this recipe unless you like your treats really, really sweet. I have noticed that issue with coffee-sweetening. I find my taste buds are more sensitive now and I can get by with stevia in my coffee, but if I go back and use DaVinci syrup I have to reduce how much I use of that rather than what I used to add in.
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