Low Carb Pumpkin Whoopie Pies

Indulge in the cozy flavors of fall with these Low Carb Pumpkin Whoopie Pies—a delightful, guilt-free twist on the classic treat! Featuring a moist, spiced pumpkin almond flour cake and a luscious cream cheese filling, these whoopie pies are perfectly sweetened with keto-friendly erythritol for a fluffy, sugar-free dessert. Bursting with warm autumn spices like cinnamon, nutmeg, and ginger, they’re easy to make, taking just 15 minutes of prep time and 20 minutes to bake. Perfect for satisfying your fall dessert cravings while staying low-carb, these pumpkin whoopie pies are an elegant addition to any gathering or a luxurious snack to enjoy at home. Pair them with a hot cup of tea or coffee, and savor every creamy, spiced bite!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 10

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 2

In a medium-sized mixing bowl, whisk together the almond flour, erythritol sweetener, baking powder, cinnamon, nutmeg, ginger, and salt.

Step 3

In another large mixing bowl, combine the pumpkin puree, eggs, vanilla extract, and melted coconut oil. Mix until smooth.

Step 4

Gradually add the dry ingredients into the wet ingredients, stirring with a spatula until a smooth and thick batter forms.

Step 5

Scoop tablespoon-sized mounds of batter onto the prepared baking sheet, spacing them about 1 inch apart.

Step 6

Bake in the preheated oven for about 15 minutes or until the mounds are firm but not browned.

Step 7

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.

Step 8

Add in the heavy cream and continue mixing until the filling is smooth and spreadable.

Step 9

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.

Step 10

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

Serving size	(931.1g)

Amount per serving	% Daily Value*
Calories	2489.2

Total Fat 239.6g	0%
Saturated Fat 116.8g	0%
Polyunsaturated Fat 0.9g
Cholesterol 650.0mg	0%
Sodium 1968.4mg	0%
Total Carbohydrate 350.8g	0%
Dietary Fiber 21.3g	0%
Total Sugars 14.4g
Protein 53.1g	0%

Vitamin D 82IU	0%
Calcium 570.2mg	0%
Iron 9.4mg	0%
Potassium 547.2mg	0%

*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.

Source of Calories

Fat: 57.2%

Protein: 5.6%

Carbs: 37.2%