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Keto Pumpkin Whoopie Pies Recipe
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5 from 3 votes

Keto Pumpkin Whoopie Pies Recipe

Servings: 10 pies
Calories: 166kcal

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.