Pumpkin Whoppie Pies (Keto & Gluten Free)

Pumpkin Whoppie Pies (Keto & Gluten Free)

Pumpkin Whoppie Pies (Keto & Gluten Free)

Recipe by Lucy ChesnaCourse: DessertDifficulty: Intermediate
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

180

kcal
Total time

35

minutes

Ingredients

  • 2 cups of almond flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 1/2 teaspoon cinnamon

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon salt

  • 1 teaspoon Xanthan gum

  • 1 cup pumpkin puree

  • 2 eggs

  • 1 1/2 teaspoon vanilla extract

Directions

  • Preheat oven 350
  • Line the baking sheet with parchment paper
  • In a large bowl mix together the dry ingredients then add slowly the wet ingredients. Stir until well combined.
  • The batter is sticky. Use a tablespoon to drop the batter 2 inches apart onto the lined cookie sheet.
  • Bake for 15 to 18 minutes.
  • Let them cool before adding your filling to make the whoopie pie.
  • Filling
    4 oz cream cheese, softened
    1 stick of butter, softened
    1 cup of confectioners erythritol
    1 teaspoon vanilla extract
    1 teaspoon pumpkin pie spice
    1 teaspoon cinnamon

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