Keto Pumpkin Whoopie Pies Recipe
Keto Pumpkin Whoopie Pies Recipe
The following recipe comes from, Carla as part of our Ketogenic Diet Pumpkin Recipe challenge.
Keto Pumpkin Whoopie Pies Recipe Ingredients
1/2 cup (140g) almond butter unsweetened
1/2 cup (140g) pumpkin puree
1 tbsp of pumpkin spice
1/4 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp swerve powder
1 tsp baking powder
1/4 tsp salt
2 eggs
6 tbsp (50g) blanched almond flour
2 tbsp coconut flour
Coconut Icing:
200 ml coconut cream chilled in the fridge
1/4 cup whipping cream
1/2 tsp swerve powder
1 tsp vanilla
Keto Pumpkin Whoopie Pies Recipe Instructions
Preheat the oven to 180C/350F.
In a bowl, combine the almond butter and pumpkin puree together and mix together. Add all of the spices and sweetener and continue mixing. Add the eggs and mix. Add the almond flour and coconut flour and mix until perfectly mixed.
Add a round tip to a large piping bag and transfer the batter inside it. Put some parchment paper over two baking trays and pipe 24 even circles over the parchment paper.
Place the baking trays into the oven and bake for 20 minutes. Take out and let cool completely. Place the cookies inside a bag/tupperware in the fridge for 3+ hours. TRUST ME. They will become soo chewy and soft. Soo good 🙂
Coconut icing:
In a bowl, whip the coconut cream for a few minutes. Add the whipping cream and whip an additional minute. Add the swerve and vanilla and combine. Place in the fridge 2+ hours to cool.
Transfer the coconut cream inside a piping bag attached with a round tip. Pipe the coconut icing over 12 cookies and top with the remaining cookies.
Keto Pumpkin Whoopie Pies Recipe Nutrition
Serves 10 (1 pie)
Calories 166, Total C 5.8g, Fiber 2.3g, Net C 3.5g, Sugars 2g, Fat 10.1g, Protein 4.8g
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Keto Pumpkin Whoopie Pies Recipe
Ingredients
- 1/2 cup almond butter unsweetened
- 1/2 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/8 tsp swerve sweetener powdered
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 6 tbsp almond flour blanched
- 2 tbsp coconut flour
Coconut Icing:
- 200 ml coconut cream chilled in the fridge
- 1/4 cup whipping cream
- 1/2 tsp swerve sweetener powdered
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180C/350F.
- 
In a bowl, combine the almond butter and pumpkin puree together and mix together.
- Add all of the spices and sweetener and continue mixing.
- Add the eggs and mix.
- Add the almond flour and coconut flour and mix until perfectly mixed.

- Add a round tip to a large piping bag and transfer the batter inside it.
- Put some parchment paper over two baking trays and pipe 24 even circles over the parchment paper.

- Place the baking trays into the oven and bake for 20 minutes. Take out and let cool completely.
- Place the cookies inside a bag/tupperware in the fridge for 3+ hours.
Coconut icing:
- In a bowl, whip the coconut cream for a few minutes. Add the whipping cream and whip an additional minute. Add the swerve and vanilla and combine. Place in the fridge 2+ hours to cool.
- Transfer the coconut cream inside a piping bag attached with a round tip. Pipe the coconut icing over 12 cookies and top with the remaining cookies.
Nutrition
Nutrition facts are provided as a courtesy.
