Low Carb Pumpkin Whoopie Pies
Indulge in autumn flavors guilt-free with these Low Carb Pumpkin Whoopie Pies, a delightful twist on the classic treat. These soft, spiced pumpkin cakes are made with almond flour, pumpkin puree, and a blend of cinnamon, nutmeg, and ginger, creating a gluten-free and keto-friendly dessert that’s perfect for fall. Sandwiched with a luscious cream cheese filling sweetened with powdered erythritol, this recipe delivers all the decadence of whoopie pies without the sugar overload. Quick and easy to make in under 40 minutes, these low-carb pumpkin whoopie pies are ideal for cozy gatherings or as a festive treat. Pair them with a warm beverage for the ultimate seasonal indulgence!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Pumpkin puree
- 0.75 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 0.5 cup Cream cheese, softened
- 0.25 cup Butter, softened
- 0.5 cup Powdered erythritol
- 1 tablespoon Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the almond flour, erythritol sweetener, baking powder, cinnamon, nutmeg, ginger, and salt.
In another large mixing bowl, combine the pumpkin puree, eggs, vanilla extract, and melted coconut oil. Mix until smooth.
Gradually add the dry ingredients into the wet ingredients, stirring with a spatula until a smooth and thick batter forms.
Scoop tablespoon-sized mounds of batter onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for about 15 minutes or until the mounds are firm but not browned.
While the pies are cooling, prepare the filling. In a mixing bowl, beat together the softened cream cheese, butter, and powdered erythritol until light and fluffy.
Add in the heavy cream and continue mixing until the filling is smooth and spreadable.
Match the cooled pumpkin pie halves into pairs of similar size. Spread a generous amount of filling on the flat side of one cake and top with its pair, pressing gently to form a sandwich.
Repeat the filling and assembling process with the remaining cakes. Enjoy your low-carb pumpkin whoopie pies immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.3 g | 323% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 364.8 g | 133% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 15.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 627 mg | 48% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
