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: https://www.ruled.me/keto-pumpkin-whoopie-pies/
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
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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