Dough Ingredients:
– 8 oz mozzarella shredded or cubed
– 2 oz cream cheese
– 1 egg
– 1/3 cup almond flour
– 1/3 cup coconut flour
– 2 tbsp Swerve sweetener
– 1 tsp vanilla
– 1 tsp baking powder
Filling Ingredients:
– 1/2 cup pumpkin
– 3 tbsp Swerve sweetener
– 1 tsp cinnamon
– 1/2 tsp ginger
– 1/4 tsp nutmeg optional
Cinnamon Topping:
– 1 tbsp Swerve sweetener
– 1 tsp cinnamon
– coconut oil spray or butter
1) Preheat oven to 350.
2) Mix together the pumpkin filling ingredients. Set aside. Combine the cinnamon topping ingredients. Set aside.
3) Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue.) Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
4) Once the dough is a uniform color wet your hands and press it into a large rectangle on a piece of parchment paper. Cut it in half. Spread the pumpkin filling on one half of the dough. Top with the other half. Using a pizza cutter slice the dough into 8 strips and then slice those in half. Pick them up one at a time and twist them twice putting them down on a parchment lined baking sheet.
5) Spray with coconut oil spray or brush with a little butter and then sprinkle the cinnamon sweetener on top.
6) Bake for 25-35 minutes until golden brown.
