Thanksgiving Whoopie Pies

About

These deliciously sweet Keto whoopie pies are our low carb take on this classic sandwich cookie. Creamy cinnamon buttercream is sandwiched between soft pumpkin cookies, rich with warming spices. These make a decadent sweet treat, perfect as a low carb Thanksgiving dessert or snack.

Is Pumpkin Keto?

Although slightly higher in carbs than other Keto friendly vegetables, pumpkin can still be enjoyed in moderation as part of a balanced low carb diet. We have used a 1/4 cup of pumpkin purée for our Keto Thanksgiving recipe. This is enough to provide sweetness and flavor, while keeping the carb count low.

Can I Make This Dairy-Free?

We have used unsalted butter to create our creamy cinnamon buttercream filling. If you would rather avoid dairy, you could substitute the butter for a Keto compliant plant-based spread, or you could whip coconut cream to create a replacement filling. Please be sure to adjust your macros to account for any changes made to the original recipe.

Ingredients

1 ½ teaspoon cinnamon
1 ½ teaspoon lemon juice, fresh
1 medium raw egg
1 teaspoon ginger, ground
¾ cup almond butter
⅔ cup 100% natural powdered erythitol by sonourished
½ cup unsalted butter
½ teaspoon xantham gum gluten free by hodgson mill
½ teaspoon vanilla extract
½ cup, ground almonds, raw
½ teaspoon baking soda
¼ cup organic pumpkin puree by pacific
¼ teaspoon nutmeg ground
⅛ teaspoon salt, sea salt
⅛ teaspoon cloves, ground

Instructions

Preheat the oven to 350 degrees Fahrenheit. Add the almond butter, ground almonds, pumpkin purée, half the erythritol, baking soda, lemon juice, salt, 1 teaspoon of cinnamon, ginger, nutmeg, cloves, vanilla, and xanthan gum to a large mixing bowl. Beat the ingredients together thoroughly until well combined. The mixture should start to form a stiff dough. Please feel free to adjust the quantity of spices to suit your personal taste and use your preferred low carb granulated or powdered sweetener, adjusting to taste.
Crack the egg into the mixing bowl. Beat the egg into the pumpkin dough mixture until fully incorporated and well combined. The dough will be thick and sticky.
Line a large shallow oven tray with baking paper. Take a generous tablespoon of the pumpkin dough and drop it on to the lined tray. Shape the dough roughly into a circle about 1/2 inch thick. Repeat this process with the remaining dough so that you have twelve cookies, leaving a 1 inch gap between each.
Transfer the tray to the oven and bake for 12-14 minutes. After this time, the cookies should be cooked through, golden brown all over and slightly springy to touch. Set aside to cool completely. While the cookies are baking, bring the butter to room temperature to soften.
While the cookies are cooling, you can prepare the filling. Add the softened butter and powdered erythritol to a mixing bowl with the remaining cinnamon. Cream the mixture together until smooth and well combined.
Once completely cooled, divide the buttercream mixture evenly between the underside of 6 of the cookies. Cover each of the cookies in a generous layer of the cinnamon butter. Sandwich together the buttered cookies with the remaining cookies to create your whoopie pies.