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Rhubarb Twinkies from Coconut Flour

Finger-licking good and healthified twinkies that you will surely get addicted to. This is a low carb Twinkies, gluten-free that you can eat for your breakfast or even snacks.


  • 1 ½ cups blanched almond flour (or 1/2 cup) organic coconut flour
  • ¼ tsp Celtic sea salt
  • ½ tsp baking soda
  • 2 TBS Butter or Coconut Oil
  • 1/3 cup erythritol or Swerve
  • 1 tsp stevia glycerite
  • 3 large eggs (6 eggs and 1/4 cup unsweetened almond milk if using coconut flour)
  • 1 cup pumpkin
  • 1 cup rhubarb, diced
  • 2 tsp cinnamon
  • 1 tsp vanilla extract


  1. In a mixing bowl combine almond flour, baking soda, and salt. Mix butter, sweetener, eggs, pumpkin, rhubarb cinnamon and extract until smooth.
  2. Stir wet ingredients into dry.
  3. Grease Twinkie pan.
  4. Spoon batter into the pan.
  5. Bake at 325° for 30-40 minutes.
  6. Cool and fill with cream filling.

Mascarpone Cream:

  • 4 oz mascarpone or cream cheese
  • 4 TBS unsweetened almond milk
  • 3 TBS erythritol OR a touch of stevia glycerite (to taste)
  • 1/4 tsp vanilla extract
  • Mix together until smooth (it will thicken overnight). Squirt into Twinkies with injector tool. Makes 8 servings.

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