Keto Pumpkin Whoopie Pies
Enjoy a classic fall dessert that is both low carb and keto friendly. These delightful whoopie pies are perfect for any autumn gathering.
Ingredients
For the Pumpkin Cakes
- 1 1/2 cups Blanched Almond Flour
- 3 tbsp Coconut Flour
- 1/2 cup Brown Sugar Substitute
- 2 tsp Pumpkin Pie Spice
- 1 1/2 tsp Baking Powder
- 1/2 tsp Xanthan Gum
- 1/4 tsp Salt
- 2 Large Eggs
- 1/2 cup Pumpkin Puree
- 1/4 cup Butter, Melted
- 1 tsp Vanilla Extract
For the Cream Filling
- 4 oz Cream Cheese, Softened
- 1/4 cup Butter, Softened
- 1/2 cup Powdered Erythritol Sweetener
- 2 tbsp Heavy Whipping Cream
- 1 tsp Vanilla Extract
Equipment
- baking sheets
- electric mixer
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, brown sugar substitute, pumpkin pie spice, baking powder, xanthan gum and salt.
- In another bowl, whisk the eggs, pumpkin puree, melted butter and vanilla until smooth. Stir into the dry ingredients until a thick batter forms, then let it rest for 5 minutes to thicken further.
- Scoop the batter into 16 mounds of about 2 tablespoons each, spacing them 2 inches apart. Smooth the tops into neat rounds with a damp fingertip.
- Bake for 12 to 14 minutes, until the cakes are puffed and spring back when lightly touched. Let them cool completely on the baking sheets.
- Beat the cream cheese and butter for 2 minutes until fluffy. Add the powdered sweetener, heavy cream and vanilla and beat for 2 more minutes until light and airy.
- Spread or pipe a thick layer of filling onto the flat side of 8 cakes and sandwich with the remaining cakes. Chill for 30 minutes before serving so the filling sets.
Nutrition
Serving: 1servingCalories: 338kcalCarbohydrates: 9gProtein: 8gFat: 30g
Tried this recipe?Let us know how it was!