Keto Pumpkin Spice Whoopie Pies
These Keto Pumpkin Spice Whoopie Pies perfectly capture the essence of autumn with their warm, aromatic flavor.
Ingredients
For The Cake:
- 2 cups almond flour
- 1 cup Sukrin Melis powdered sweetener
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 3/4 cup pumpkin purée unsweetened
- 2 teaspoons vanilla extract
- 4 tablespoons butter melted
- 1/4 cup water
For The Filling:
- 1 cup heavy cream
- 1/2 cup Sukrin Melis powdered sweetener
- 3 ounces cream cheese softened
Instructions
- Preheat oven to 350°F, grease two whoopie pie pans, and set aside.
- In a large bowl, combine almond flour, sweetener, pumpkin pie spice, baking powder, and salt.
- Add eggs, pumpkin purée, and vanilla extract, and mix until well combined.
- Add melted butter and water and mix again.
- Use a cookie scoop to fill each cavity of the whoopie pie pans. Smooth the batter using an offset spatula.
- Bake for 10-13 minutes until light brown and set.
- Allow the cakes to cool completely (approximately 45 minutes) on a wire rack.
- To make the filling, whip the heavy cream on high speed until it begins to stiffen. Slowly add powdered sweetener and whip until firm.
- In separate bowl, whip the cream cheese until light and fluffy. Add the cream cheese to whipped cream and use the mixer to whisk for 30 seconds until just combined.
- Use a piping bag or Ziploc bag with a corner cut off to pipe the filling on top of 12 of the cakes. Top each cake with remaining cakes to close the pies.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 23gSaturated Fat: 9gSodium: 105mgFiber: 2g
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