These Keto Pumpkin Whoopie Pies with cream cheese and pecan filling are a quick and tasty low-carb/keto-friendly treat that will melt in your mouth!
This is not only a fall favorite but an all time year round favorite! The taste of pumpkin spice and fluffy cream cheese filling together goes great when you’re craving a keto treat. I like to make these up ahead of time and stick in the fridge for an easy grab n go. They kind of remind me of an oatmeal cream pie but without the guilt. I used Swerve Granular Sugar in this recipe but if you don’t have that on hand you can use any erythritol sweetener. Enjoy!
Whoopie Pies Ingredients
Makes 6-12 Whoopie Pies depending on size
1 cup almond flour
1/2 cup pumpkin puree
1 tsp vanilla extract
1/2 tsp baking powder
1 egg
3/4 cup Swerve Granular Sugar
1/4 cup butter
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/8 tsp salt
Filling Ingredients
6 tbsp soft butter
4 oz cream cheese
3 tbsp crushed pecans
1 cup Swerve confectionery sugar
1 tbsp vanilla extract
How to Make Keto Pumpkin Whoopie Pies
Preheat oven to 350 degrees F and line your pan with parchment paper.
Melt your butter for the whoopie pies for 15 seconds in a microwave then use a hand mixer and combine with sugar. Next, add in the egg and vanilla and mix well. Combine the rest of your ingredients for the whoopie pies in the bowl and mix for 2 minutes, making sure everything is combined.
Using a small scoop or teaspoon, make the cookies into same size circular shapes. Make sure to leave at least 2 inches space because they do expand. You will either need to use two sheets or do 2-3 batches.
Bake for 10-15 minutes depending on the size making sure the edges are brown and cooked through. When they are done, let them cool completely before adding the filling.
For the filling, combine the butter and cream cheese until mixed well. Add in confectionery sugar and vanilla. Mix until filling is smooth. Last add in crushes pecans.
To make the whoopie pies, take a teaspoon or more (depending on size of cookie) and place on one side of cookie. Then grab another cookie and set it on top, creating the whoopie pie. Repeat this step for as many as you would like to make right now.
Keto Pumpkin Whoopie Pies
Ingredients
Whoopie Pies Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 egg
- 3/4 cup Swerve Granular Sugar
- 1/4 cup butter
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
Filling Ingredients
- 6 tbsp soft butter
- 4 oz cream cheese
- 3 tbsp crushed pecans
- 1 cup Swerve confectionery sugar
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350 degrees F and line your pan with parchment paper.
- Melt your butter for the whoopie pies for 15 seconds in a microwave then use a hand mixer and combine with sugar. Next, add in the egg and vanilla and mix well. Combine the rest of your ingredients for the whoopie pies in the bowl and mix for 2 minutes, making sure everything is combined.
- Using a small scoop or teaspoon, make the cookies into same size circular shapes. Make sure to leave at least 2 inches space because they do expand. You will either need to use two sheets or do 2-3 batches.
- Bake for 10-15 minutes depending on the size making sure the edges are brown and cooked through. When they are done, let them cool completely before adding the filling.
- For the filling, combine the butter and cream cheese until mixed well. Add in confectionery sugar and vanilla. Mix until filling is smooth. Last add in crushes pecans.
- To make the whoopie pies, take a teaspoon or more (depending on size of cookie) and place on one side of cookie. Then grab another cookie and set it on top, creating the whoopie pie. Repeat this step for as many as you would like to make right now.
If you’re looking for more keto recipes, check out a variety of ones to try here!
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