Low Carb Pumpkin Whoopie Pies

Low Carb Pumpkin Whoopie Pies

This post was originally published on this site

It’s officially fall and now you can break out the pumpkin recipes with abandon. Hit the grocery store and stock up on cans of pumpkin puree because there is no end to the delicious things you can make. These low carb pumpkin whoopie pies are made with soft pumpkin spice cookies and a whipped cream filling. My kids liked them so much, I let them have some for breakfast.

Ingredients:

Cookies:

2 cups almond flour

Sweetener equivalent to 1/2 cup sugar

1/4 cup whey protein powder

2 tbsp coconut flour

2 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger

dash nutmeg

2 large eggs

1/4 cup butter, melted

3/4 cup pumpkin puree

1/2 tsp vanilla extract

Filling:

1/2 cup whipping cream

sweetener equivalent to 2 tbsp sugar

1/2 tsp vanilla extract

Preparation:

Cookies:

Preheat oven to 325F and line a baking sheet with parchment or a silicone liner.

In a large bowl, whisk together the almond flour, sweetener, whey protein powder, coconut flour, baking powder, cinnamon, ginger, and nutmeg. Stir in eggs, butter, pumpkin puree, and vanilla extract until well combined.

Using wet hands, roll dough into 1 inch balls and place on prepared baking sheet. You should get about 24 cookies. Use the palm of your hand to flatten to about 1/2 inch thick.

Bake about 20 minutes, or until mostly set but just a little soft in the center. Remove and let cool.

Filling:

Combine whipping cream, sweetener, and vanilla extract in a bowl and beat until stiff peaks form.

Spread the bottom of one cookie with about 1 tablespoon of filling and top with another cookie. Repeat with remaining cookies and filling. Refrigerate at least one hour to help set filling.

Serves: Makes 12 whoopie pies. 1 pie per serving.

Nutrition Info: Food energy: 208kcal, Total fat: 17.39g, Calories from fat: 156, Cholesterol: 55mg, Carbohydrate: 6.89g, Total dietary fiber: 2.98g, Protein: 7.05g