Keto Pumpkin Whoopie Pies Recipe

Pumpkin is a flavor that cannot help but make us think of fall, and we jump at every chance to include it in a fall recipe. With the recent popularity of pumpkin spice, it’s easier than ever to include this ingredient in our recipes, including the sweet ones. Thick coconut cream icing sandwiched between two slices of pumpkin flavored cookies puts a fall-based spin on an absolute classic.

The bonus? This recipe is low-carb and keto-friendly, which means that everyone can enjoy these fall flavors. It uses almond flour to help bind the cookies, as well as a small amount of coconut flour.

As a sweetener, we’ve chosen to use allulose. This adds a wonderful sweet flavor to the cookies, without compromising your low-carb lifestyle. In the cookies themselves, we use regular allulose. However, in the coconut icing, we use allulose powder to bring sweetness to the icing without making it grainy.

Our favorite part of this recipe is how easy it is. Instead of using various individual spices, we simply use pumpkin spice powder. This cuts down on ingredients and significantly simplifies the recipe. Pumpkin spice is a combination of all our favorite “warm spices” (think nutmeg, cinnamon, and cardamom), so it just makes sense to use the one pre-packaged spice mix.

These whoopie pies are a great option to bring to your fall parties, or simply enjoy as a low-carb snack at home.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:

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Ingredients:
Pumpkin Cookies:
1/2 cup almond butter
1/2 cup pumpkin puree
1 1/2 teaspoon pumpkin pie spice
4 tablespoon allulose
1 tablespoon baking powder
1/4 tablespoon salt
2 large eggs
6 tablespoon almound flour
2 tablespoon coconut flour

Coconut Frosting:
14 tablespoon coconut cream
1/4 cup coconut butter
2 tablespoon allulose
1 teaspoon vanilla extract

Nutrition Summary: This makes a total of 12 servings of Keto Pumpkin Whoopie Pies. Each serving comes out to be 202 calories, 18.3g fat, 3.5g net carbs, and 5.4g protein.

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12 Comments

  1. @Keluta on October 22, 2023 at 4:01 pm

    I didn’t know pumpkin is keto friendly 😮

    • @RuledMe on October 22, 2023 at 8:20 pm

      In moderation you can definitely use it.

  2. @ffaubert1 on October 22, 2023 at 4:06 pm

    Great video.

    Can erythritol be used in place of the allulose? Is there a specific reason to use allulose?

    Thanks

    • @RuledMe on October 22, 2023 at 8:20 pm

      Thanks! Allulose caramelizes and does not recrystallize like erythritol does. You can use erythritol but the final texture will likely be a bit different.

  3. @Lucinda_Jackson on October 23, 2023 at 12:41 am

    Yum! Pumpkin! I’m unashamedly a pumpkin spice person! Thanks!

  4. @maverator on October 23, 2023 at 1:08 am

    “Beat to combine well” 🤣

  5. @tmerglewski814 on October 23, 2023 at 1:16 am

    Yum

  6. @rebeccaw68 on October 23, 2023 at 3:38 am

    You have the best recipes. I can’t wait to try this one!

    • @RuledMe on October 23, 2023 at 5:12 pm

      Thank you so much! I hope you like this one too 😁

  7. @susiethomas6909 on October 23, 2023 at 4:00 am

    Wow! These look really good! I’ll make them tomorrow. My hubby can’t have much coconut so I might use a keto buttercream frosting for the filling.

    • @RuledMe on October 23, 2023 at 5:12 pm

      I’d love to know how they turn out with the buttercream!

  8. @Cookathome.Christina on October 29, 2023 at 7:29 am

    Look so delicious

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