Keto Pumpkin Whoopie Pies

I made these keto pumpkin whoopie pies for the first time a few weeks ago, and they were SO GOOD!

I was really surprised at how well they turned out, and how easy they were to make.

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This recipe requires quite some ingredients, but it’s definitely worth it! The end result is a fluffy, moist, and flavorful pumpkin whoopie pie that’s low in carbs and calories.

And the best thing about these keto pumpkin whoopie pies is that they are low in carbs.

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Treat yourself to this dessert to celebrate a special occasion, or enjoy them as an everyday snack!

Why You Should Try This Recipe

– These low carb pumpkin whoopie pies are the perfect keto dessert!

– They are made with a sugar free and gluten free cookie dough, and are filled with a light and fluffy pumpkin filling.

– This recipe is easy to make.

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👨‍🍳 Keto Pumpkin Whoopie Pies Ingredients

To make these low carb pumpkin whoopie pies you will need:

For The Cookies

  • 1 3/4 cups Almond Flour
  • 1/2 cup Allulose Confectioners Sweetener
  • 1/3 cup Pumpkin Puree
  • 1/4 cup Brown Swerve
  • 1 Egg
  • 1 tablespoon Oat Fiber
  • 1/2 cup Butter
  • 3/4  teaspoon Baking Powder
  • 3/4 teaspoon Xanthan Gum
  • 2 1/2 teaspoons Pumpkin Pie Spice
  • 1 1/4  teaspoon Pure Vanilla Extract

For The Cookie Filling

  • 1/2 cup Cream Cheese
  • 1/3 cup Allulose Confectioners Sweetener
  • 1/4 cup Butter
  • 3/4 teaspoon Pure Vanilla Extract

⭐ Making Low Carb Pumpkin Whoopie Pies

Follow these simple steps to make the perfect keto pumpkin whoopie pies:

Step 1

Start by preheating your oven to 350F (175C).

In a bowl, whisk almond flour, oat fiber, xanthan gum, pumpkin pie spice, and baking powder.

Step 2

Take another bowl and mix the sweeteners and butter together. Then, add the pumpkin puree, egg, and vanilla. Mix well.

Step 3

Combine the wet ingredients with the dry ingredients and mix well. Then, refrigerate the dough for 40 minutes.

Step 4

Use a cookie scoop to scoop dough onto a pan, lined with parchment paper. Flatten them a bit and bake for 10-12 minutes.

Step 5

To make the cookie filling, mix and whip the cream cheese, butter, vanilla extract, and allulose. Place in the fridge for 20 minutes.

Step 6

Spread the filling on one cookie, and top it with another cookie. Enjoy!

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Keto English Toffee
Keto Oreo Cookies
Keto Chicken Nuggets

Freezing

You can freeze these keto pumpkin whoopie pies for up to 2 months. Just make sure to wrap them tightly in plastic wrap or store them in an airtight container.

To thaw, leave them out on the counter for a few hours or overnight.

The texture will not be the same, but they will still taste delicious!

Is Almond Flour Keto Friendly?

To make these low carb pumpkin whoopie pies, the main ingredient you’ll need is almond flour.

Almond flour is definitely keto friendly as it’s a low carb alternative to traditional wheat flour. It’s not zero carb, so all recipes made with almond flour should be considered keto-ish, rather than “carb free”.

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Just eat these low carb pumpkin whoopie pies in moderation!

I hope you liked this pumpkin whoopie pies keto recipe. Please let me know if you have any questions. And don’t forget to check out other great low carb recipes on my website!

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Keto Pumpkin Whoopie Pies
These keto pumpkin whoopie pies are the perfect fal dessert! The cookies taste great, and the filling is so creamy and delicious!
Rate This Recipe:
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 190kcal
Cost: $12
Ingredients

For The Cookies

  • 1 3/4 cups Almond Flour
  • 1/2 cup Allulose Confectioners Sweetener
  • 1/3 cup Pumpkin Puree
  • 1/4 cup Brown Swerve
  • 1 whole Egg
  • 1 tablespoon Oat Fiber
  • 1/2 cup Butter
  • 3/4  teaspoon Baking Powder
  • 3/4 teaspoon Xanthan Gum
  • 2 1/2 teaspoons Pumpkin Pie Spice
  • 1 1/4 teaspoon Pure Vanilla Extract

For The Cookie Filling

  • 1/2 cup Cream Cheese
  • 1/3 cup Allulose Confectioners Sweetener
  • 1/4 cup Butter
  • 3/4 teaspoon Pure Vanilla Extract
Instructions
  • Preheat your oven to 350F (175C).
    In a bowl, whisk almond flour, oat fiber, xanthan gum, pumpkin pie spice, and baking powder.
  • Take another bowl and mix the sweeteners and butter together. Then, add the pumpkin puree, egg, and vanilla. Mix everything well.
  • Combine the wet ingredients with the dry ingredients and mix well. Then, refrigerate the dough for 40 minutes.
  • Use a cookie scoop to scoop dough onto a pan, lined with parchment paper. Flatten them a bit and bake for 10-12 minutes.
  • To make the cookie filling, mix and whip the cream cheese, butter, vanilla extract, and allulose. Place in the fridge for 20 minutes.
  • Spread the filling on one cookie, and top it with another cookie. Enjoy!
Have you tried it?

Comment below and let me know what you think of this recipe.


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Course Dessert
Cuisine American
Keyword keto pumpkin whoopie pies, low carb pumpkin whoopie pies

Nutrition

Calories: 190kcal

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