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Pumpkin Whoopie Pies

Serves 12

These whoopie pies taste like Fall and all of the comfort that a homemade baked treat provides! Our recipe is filled with healthy fats to ensure your blood sugar stays steady after eating one (or two) of these!

Prep Time: 20 minutes + 2 hours to chill
Cooking Time: 12 minutes

Whoopie Pie Cookies:
1 ½ cups almond flour
½ teaspoon sea salt
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ tablespoons pumpkin pie spice
¼ cup allulose
⅕ cup Keto brown sugar
½ cup coconut oil, melted
1 ½ cups canned pumpkin puree
1 large egg
½ teaspoon pure vanilla extract
1 cup Keto confectioners’ sugar
¼ cup unsalted butter, room temperature
4 ounces plain cream cheese, room temperature
1 ½ tablespoons Keto maple syrup
½ teaspoon pure vanilla extract


Line a baking tray with parchment paper.

Preheat the oven to 350 F (180 C).

Mix the dry ingredients in one bowl (almond flour, sea salt, baking powder, baking soda, pumpkin pie spice, allulose and Keto brown sugar) and the wet ingredients in another (melted coconut oil, canned pumpkin puree, egg and pure vanilla extract). Stir together until well-combined.

Scoop the batter in 2” rounds and place on the baking pan lined with parchment paper.

Bake in the oven for 10-12 minutes or until the middle of the batter is set. Remove from the oven and let them cool completely.

Pulse the frosting ingredients in a food processor until very well-combined and creamy. When the cookies have cooled, spread a layer of frosting in between 2 cookies and create a sandwich. Repeat until you have made 12 whoopie pies.

Serve between 12, storing any leftovers in an airtight container in the fridge for up to 1 week.


Calories: 243
Carbs: 22
Net Carbs: 20
Protein: 4
Fat: 24