Satisfy your sweet cravings with a keto-friendly twist on a classic favorite – our delectable “Keto Carrot Cake Whoopie Pies.” These soft and spiced treats are a delightful combination of moist carrot cake cookies sandwiched with a luscious cream cheese filling, making them the perfect guilt-free indulgence.
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Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 12 whoopie pies
Difficulty: Moderate
Course: Dessert, Snack
Cuisine: Keto, American
kcal: Approximately 200 kcal per whoopie pie
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Ingredients:
For the Carrot Cake Cookies:
- 1 and 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated erythritol (or any keto-friendly sweetener of your choice)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1/4 cup chopped walnuts or pecans (optional, for added crunch)
For the Cream Cheese Filling:
- 4 oz (113g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered erythritol (or any keto-friendly powdered sweetener)
- 1 tsp vanilla extract
Instructions:
For the Carrot Cake Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until well combined.
- In another bowl, using an electric mixer, cream the softened butter and granulated erythritol until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract, until the mixture is well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms.
- Fold in the grated carrots and chopped walnuts or pecans (if using) to evenly distribute them in the dough.
- Using a spoon or a cookie scoop, drop about 1.5 tablespoons of the dough onto the prepared baking sheet, leaving space between each cookie.
- Flatten the cookies slightly with the back of the spoon or your fingers, as they won’t spread much during baking.
- Bake the Carrot Cake Cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Filling:
- In a medium bowl, using an electric mixer, beat the softened cream cheese and unsalted butter until smooth and creamy.
- Gradually add the powdered erythritol and vanilla extract, continuing to beat until the filling is well combined and fluffy.
Assembling the Keto Carrot Cake Whoopie Pies:
- Match up the cooled Carrot Cake Cookies in pairs of similar size and shape.
- Spoon about 1 to 1.5 tablespoons of the cream cheese filling onto the flat side of one cookie.
- Sandwich the filling with another cookie, pressing gently to create a Whoopie Pie.
- Repeat the process with the remaining cookies and filling.
Note: Store the Keto Carrot Cake Whoopie Pies in an airtight container in the refrigerator. They are best served chilled.
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Nutrition Facts:
- Serving Size: 1 Whoopie Pie
- Calories: Approximately 200 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 160mg
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 4g
Indulge in the delightful flavors of these Keto Carrot Cake Whoopie Pies – a guilt-free treat that’s perfect for satisfying your dessert cravings on a low-carb journey. With soft and spiced carrot cake cookies hugging a rich and creamy cream cheese filling, every bite is a blissful experience. Enjoy these whoopie pies as a dessert, snack, or even as a sweet addition to your afternoon tea. So, gather your ingredients and bake up these delectable treats that are sure to impress everyone around the table!
