A keto pumpkin roll in handheld form! These Keto Pumpkin-Spice Whoopie Pies are low in carbs, easy to bake, and perfect for carrying to the pumpkin patch!
It’s the most wonderful time of the year! There will be pumpkins for carving, apple cider for sipping, and trick-or-treating in the cold! Scary ghost stories and tales of the glories of autumns from long long agoooo!
Okay, so I obviously made that up but y’all, it’s October! Yayyy!
As Anne of Green Gables said, “I’m so glad I live in a world where there are Octobers.”
In the fall, I would bake all the things (pumpkin roll, chess pie, chocolate pie, cookies) and package it up for friends.
There’s something about the cool crisp air that just gets me in the mood to bake.
Why You Will Love This Recipe
- You will be taking advantage of my accident. See, I was trying to make a keto pumpkin roll but gluten-free baking lends itself to a few challenges in terms of baking science. The cake just wouldn’t co-operate when I rolled it but it tasted so so soooo good!
- You get to use a whoopie pan, which has to be one of the best things in your kitchen — fun to use and fun to say!
- My non-keto, non-gluten-free, non-low-carb friends couldn’t tell the difference (okay, well… some could but that’s because they know what my “job” is). But as far as taste and texture goes, they couldn’t tell the difference!
- You don’t have to enjoy pumpkin-spice beverages to enjoy this. I’m not a fan of pumpkin spice drinks but I love {keto} pumpkin-spice desserts!
Ingredients
For The Cake:
- 2 cups almond flour
- 1 tsp baking powder
- 1 cup Sukrin Melis (powdered sweetener)
- pinch of salt
- 3/4 cup pumpkin puree (unsweetened)
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 eggs
- 1/4 cup water
- 4 tbsp butter, melted
For The Filling:
- 1 cup heavy cream
- 3 oz cream cheese, softened
- 1/2 cup Sukrin Melis (powdered sweetener)
Instructions
- Preheat oven to 350 F. Grease whoopie pan and set aside.
- In a large bowl, combine almond flour, sweetener, pumpkin pie spice, baking powder, and salt.
- Add eggs, pumpkin, and vanilla extract and mix until well combined.
- Add melted butter and water and mix again.
- Use a medium-sized cookie scoop and fill each cavity with 1 scoop of batter. 1 scoop is approximately 2 tablespoons. Smooth the batter down into an even layer with an offset spatula.
- Bake for 10-13 minutes until lightly brown and set.
- Repeat step 5 with remaining batter. You should get a total of 24 cakes.
- Let cakes cool completely.
- To make the filling, while the heavy cream on high speed until it begins to stiffen. Slowly add powdered sweetener to whipped cream and whip until firm.
- In separate bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream and use to mixer to whisk for 30 seconds just until combined.
- Use piping bag or Zip-Loc bag to pipe filling on top of 12 of the cakes. Top each cake with remaining cake.
Variations
If you love the idea of the whoopie pie but don’t like pumpkin, I can’t really suggest an alternative as it’s an integral part of the recipe. That said, you’d probably like my Keto Spice Cake if you like the fall flavors without the pumpkin. As for this recipe, you can garnish it with a little shaved nutmeg or a dash of pumpkin spice or cinnamon! You can also change things up more significantly with these suggestions:
- Chocolate Chip Whoopie Pies: Add some low-carb chocolate chips to the pumpkin-spice batter for a chocolate twist.
- Maple Frosting: Add sugar-free maple syrup to the frosting.
- Pecan Whoopie Pies: Add chopped pecans to the pumpkin-spice batter and sprinkle some extra pecans on top of the cream cheese filling.
FAQs
I used my favorite sweeteners by Sukrin USA. I use the icing sugar for everything; I find the powdered version bakes just as well as it does in frostings. You can also use the Sukrin:1, which is their erythritol sweetener that is a perfect 1:1 substitute for sugar. Both of these products are staples in my pantry!
For starters, you miss out on saying ‘whoopie’ throughout the baking process. But you can still make this recipe by using a 9″ x 13″ cake pan. Bake for approximately 20-25 minus. Make the filling the same way but spread on top of the cooled cake.
You could garnish it with a little shaved nutmeg or a dash of pumpkin spice!
I did, yes, but you can use the granular version in the cake if that’s what you have.
How To Store Keto Pumpkin-Spice Whoopie Pies
Let them cool to room temperature. Put them in a resealable bag or an airtight container then put them in the fridge where they will keep for up to 5 days. You can also freeze them, though I would individually wrap each whoopie pie before putting them in the bag or container. They should last 2-3 months. When you want to eat them, you can leave them out at room temperature for a few hours or in the fridge overnight. The texture may have altered but should still be delicious.
Other Keto-Friendly Desserts To Try:
- Keto Chocolate Candy-Bar Cake (Low-Carb!)
- Keto Vanilla Custard Dessert (3g Net Carbs!)
- Festive Keto Red Velvet Cake (3g Net Carbs)
- Low-Carb Keto Granola Bars
Keto Pumpkin Spice Whoopee Pies
Ingredients
For The Cake:
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 cup Sukrin Melis sweetener
- pinch of salt
- 3/4 cup pumpkin puree unsweetened
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1/4 cup water
- 4 tablespoons butter melted
For The Filling:
- 1 cup heavy cream
- 3 oz cream cheese softened
- 1/2 cup Sukrin Melis powdered sweetener
Instructions
- Preheat oven to 350 degrees. Grease whoopee pan and set aside.
- In a large bowl, combine almond flour, sweetener, pumpkin pie spice, baking powder, and salt.
- Add eggs, pumpkin, and vanilla extract and mix until well combined.
- Add melted butter and water and mix again.
- Use a medium size cookie scoop and fill each cavity with 1 scoop of batter. 1 scoop is approximately 2 tablespoons. Smooth the batter down into an even layer with an offset spatula.
- Bake for 10-13 minutes until lightly brown and set.
- Repeat step 5 with remaining batter. You should get a total of 24 cakes.
- Let cakes cool completely.
- To make the filling, while the heavy cream on high speed until it begins to stiffen. Slowly add powdered sweetener to whipped cream and whip until firm.
- In separate bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream and use to mixer to whisk for 30 seconds just until combined.
- Use piping bag or ziplock bag to pipe filling on top of 12 of the cakes. Top each cake with remaining cake to complete the whoopee pie.
- Store in an airtight container in the fridge up to 1 week.