Go Back
Print

Keto Pumpkin Whoopie Pie Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 pieces
Calories 250
Delight in these low-carb, keto-friendly pumpkin whoopie pies, perfect for fall treats or holiday gatherings.

Ingredients

cookie mixture

  • 1 cup almond flour
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 egg egg
  • 3/4 cup Swerve Granular Sweetener
  • 1/4 cup butter
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 1/8 tsp salt
  • 6 tbsp butter (softened)
  • 4 ounces cream cheese
  • 3 tbsp crushed pecans
  • 1 cup Swerve confectioners sweetener
  • 1 tbsp vanilla extract

Instructions 

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Melt butter, then mix with sweetener. Add egg and vanilla, then combine dry ingredients and mix for 2 minutes.
  • Drop cookie batter onto sheets, leaving 2 inches apart. Bake for 10-15 minutes until edges are brown.
  • Cool cookies completely. Prepare filling by mixing butter and cream cheese, then add sweetener, vanilla, and pecans until smooth.
  • Spread filling on one cookie and top with another to form whoopie pies.

Notes

Store in an airtight container in the refrigerator for best freshness.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Keto, pumpkin, whoopie pie