How to make dairy free whoopie pie filling

To make the cream cheese filling for whoopie pies dairy free, simply substitute a plant based cream cheese. There are some really great brands on the market now.

Is pumpkin keto friendly?

1/4 cup of pumpkin puree only has 3 net carbs.

Keto Pumpkin Whoopie Pies - Peace Love and Low Carb

Description

This Delicious Keto Pumpkin Whoopie Pies Recipe is the perfect fall treat. Fluffy pumpkin spiced cookies, sandwiched with a rich cream cheese frosting. Best of all, they are low carb, gluten free, and keto friendly.

Ingredients

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For the Cookies

1 3/4 cups blanched almond flour (I use this brand)
2 tablespoons coconut flour (I use this brand)
1 tablespoon Pumpkin Pie Spice (Get the recipe here)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup melted butter or butter flavored coconut oil
3/4 cup creamy almond butter
2 large eggs
1/3 cup pumpkin puree (I use this brand)
1/4 cup sugar free maple syrup (I use this brand)
1 1/2 teaspoons pure vanilla extract (I use this brand)

For the Filling

8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon pure vanilla extract
1 teaspoon cinnamon, more to taste
1 cup powdered sweetener, more if you like it sweeter (I use this brand)

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Instructions

For the Cookies

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
To a large mixing bowl, add the almond flour, coconut flour, pumpkin pie spice, salt, baking soda. Whisk to combine.
Add the butter, almond butter, eggs, pumpkin puree, maple syrup, and vanilla extract. Mix until well combined.
Using a small cookie scoop (about 2 tablespoons), scoop balls of dough and place them onto the prepared baking sheet. This should make 20 equal sized cookies. Lightly press each dough ball with a spatula. Bake until golden brown, about 15 to 20 minutes. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack to continue cooling.

For the Filling

While the cookies are cooling, make the filling: Add the cream cheese, butter, vanilla extract, and cinnamon to a mixing bowl. Using a hand mixer on the low setting, whisk until smooth
Spoon 2 tablespoons of the frosting onto the bottom of 10 of the cookies. Top those 10 cookies with the remaining cookies.

Notes

Net carbs per cookie: 2g.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Change the extracts: For different flavor variations, try swapping the vanilla extract out for maple extract, caramel extract, or coffee extract.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185
Fat: 15g
Carbohydrates: 5g
Fiber: 3g
Protein: 4g

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