Keto Pumpkin Whoopie Pies

Soft keto pumpkin cookies filled with a luscious, cream cheese whoopie pie filling. Each bite is irresistible. Good thing they are only 1.4 g carbs per cookie!

Key Ingredient

Pumpkin Puree

Keto Pumpkin Whoopie Pies

Yield

24 Servings

PROTEIN

2.2g

Time

37 Minutes

NET CARBS

1.4g

1. In a small bowl, combine almond flour, oat fiber, baking soda, pumpkin pie spice and salt. Set aside.

Combine dry ingredients

2. In a large bowl, whip the eggs and sugar free brown sweetener (on medium-high speed of an electric or stand mixer) until fluffy (about 3 minutes). Reduce speed to low and stir in pumpkin and melted butter until just combined.

Combine wet ingredients

3. Slowly stir in almond flour mixture and mix until just combined.

Combine dry and wet ingredients

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