Pumpkin is a flavor that cannot help but make us think of fall, and we jump at every chance to include it in a fall recipe. With the recent popularity of pumpkin spice, it’s easier than ever to include this ingredient in our recipes, including the sweet ones. Thick coconut cream icing sandwiched between two slices of pumpkin flavored cookies puts a fall-based spin on an absolute classic.
The bonus? This recipe is low-carb and keto-friendly, which means that everyone can enjoy these fall flavors. It uses almond flour to help bind the cookies, as well as a small amount of coconut flour.
As a sweetener, we’ve chosen to use allulose. This adds a wonderful sweet flavor to the cookies, without compromising your low-carb lifestyle. In the cookies themselves, we use regular allulose. However, in the coconut icing, we use allulose powder to bring sweetness to the icing without making it grainy.
Our favorite part of this recipe is how easy it is. Instead of using various individual spices, we simply use pumpkin spice powder. This cuts down on ingredients and significantly simplifies the recipe. Pumpkin spice is a combination of all our favorite “warm spices” (think nutmeg, cinnamon, and cardamom), so it just makes sense to use the one pre-packaged spice mix.
These whoopie pies are a great option to bring to your fall parties, or simply enjoy as a low-carb snack at home.
Yields 12 servings of Keto Pumpkin Whoopie Pies
- 1/2 cup almond butter
- 1/2 cup pumpkin puree
- 1 1/2 teaspoon pumpkin pie spice
- 4 tablespoon allulose
- 1 tablespoon baking powder
- 1/4 tablespoon salt
- 2 large eggs
- 6 tablespoon almound flour
- 2 tablespoon coconut flour
- 14 tablespoon coconut cream
- 1/4 cup coconut butter
- 2 tablespoon allulose
- 1 teaspoon vanilla extract
1. Measure out and prepare all of the ingredients. Preheat oven to 350F and line a baking pan with parchment paper.
2. In a bowl, combine the almond butter, pumpkin puree, and vanilla extract. Beat until combined well.
3. Crack in the egg and beat to combine well.
4. In a separate bowl, combine almond flour, coconut flour, baking powder, allulose, salt, and pumpkin pie spice. Whisk to combine well.
5. Add the flour ingredients into the wet ingredients and mix to combine well. Once everything is combined well, pour the mixture into a plastic bag, cut a small hole in the bottom corner.
6. On the parchment paper lined baking sheet, pipe the cookie dough into swirling circles. Leave enough room in between the cookies to bake. Once all of the dough is used, bake in the oven for about 20 minutes or until golden brown in color. Remove from oven and set aside to cool.
7. In a bowl, make the coconut frosting. Using a mixer, mix the coconut cream. Then add in coconut butter and mix for a few minutes.
8. Add in the powdered allulose and vanilla extract, mix to combine well. Once combined well, pour this mixture into a plastic bag and cut a small hole in the bottom corner.
9. Once the cookies are fully baked and have cooled, pipe the frosting onto the bottom of the cookies. Then add another cookie on to the top of the frosting to form pumpkin whoopie pies.
10. Serve and enjoy!
This makes a total of 12 servings of Keto Pumpkin Whoopie Pies. Each serving comes out to be 202 calories, 18.3g fat, 3.5g net carbs, and 5.4g protein.
|0.50 cup almond butter||768||69.4||23.5||12.9||10.7||26.2|
|0.50 cup pumpkin puree||42||0.3||9.9||3.6||6.4||1.4|
|1.50 teaspoon pumpkin pie spice||9||0.3||1.9||0.4||1.5||0.2|
|4.00 tablespoon allulose||23||0||0||0||0||0|
|1.00 teaspoon baking powder||2||0||1.3||0||1.3||0|
|0.25 teaspoon salt||0||0||0||0||0||0|
|2.00 large egg||157||10.5||0.8||0||0.8||13.8|
|6.00 tablespoon almond flour||243||21||9.2||5.5||3.8||8.8|
|2.00 tablespoon coconut flour||40||2.3||6.7||4.7||2||2|
|0.88 cup coconut cream||697||73.9||14.8||4.7||10.1||7.6|
|0.25 cup coconut butter||422||41.3||15.1||10.4||4.7||4.4|
|2.00 tablespoon allulose||11||0||0||0||0||0|
|1.00 teaspoon vanilla extract||12||0||0.6||0||0.6||0|
|Per serving (/12)||202||18.3||7||3.5||3.5||5.4|