Why Make This Recipe
If you are following a keto diet or just want to enjoy a tasty treat without the carbs, Keto Gingerbread Whoopie Pies are perfect for you. These delightful pies bring the festive flavors of gingerbread while keeping your carb count low. They’re soft, sweet, and packed with warm spices, making them a favorite for both keto dieters and gingerbread lovers alike.
How to Make Keto Gingerbread Whoopie Pies
Ingredients:
- 1 cup almond flour
- 1/4 cup granular sweetener (erythritol recommended)
- 1 tbsp grassfed gelatin or 1 envelope Knox gelatin
- 1 1/2 tsp cocoa powder
- 1 tsp baking powder
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 large egg
- 3 tbsp melted butter
- 3 tbsp unsweetened almond milk or water
- 1/2 tsp vanilla extract
- 4 ounces cream cheese (softened)
- 2 tbsp powdered sweetener (erythritol or allulose)
- 1/2 tsp vanilla extract
- 2 tbsp whipping cream
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the almond flour, sweetener, gelatin, cocoa powder, baking powder, ginger, cinnamon, nutmeg, and salt.
- In another bowl, beat the egg and mix in the melted butter, almond milk (or water), and vanilla extract.
- Combine the wet and dry ingredients until well mixed.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them apart.
- Bake for 10-12 minutes until they are lightly golden.
- Let them cool completely.
- For the frosting, whip the cream cheese with sweetener, vanilla extract, and whipping cream until smooth.
- Spread or pipe frosting between two cooled cookies to form pies.
- Enjoy your Keto Gingerbread Whoopie Pies!
How to Serve Keto Gingerbread Whoopie Pies
These whoopie pies can be served fresh as a dessert or a sweet snack. They pair wonderfully with a warm cup of tea or coffee, making them a great choice for cozy gatherings or holiday parties. You can also serve them on a festive platter for a delightful presentation.
How to Store Keto Gingerbread Whoopie Pies
Store your Keto Gingerbread Whoopie Pies in an airtight container in the refrigerator. They will stay fresh for about a week. For longer storage, you can freeze the pies. Just make sure to separate each pie with parchment paper to prevent them from sticking together.
Tips to Make Keto Gingerbread Whoopie Pies
- Make sure your cream cheese is softened for easy mixing.
- Experiment with the spices to find your perfect flavor balance; you can add more ginger or cinnamon if you like.
- For a seasonal twist, you can add some chopped nuts or sugar-free chocolate chips to the dough.
Variation
If you’d like a different flavor, consider switching up the spices. You can use pumpkin spice seasoning for a fall twist or mix in cocoa powder for a chocolatey version.
FAQs
1. Can I use a different sweetener?
Yes, you can use other low-carb sweeteners like allulose or monk fruit. Just be aware that the sweetness level may vary.
2. What if I don’t have almond flour?
If you don’t have almond flour, you can try using coconut flour, but you’ll need to adjust the amount as coconut flour is more absorbent.
3. Can I make these whoopie pies nut-free?
Yes, you can use sunflower seed flour as a nut-free alternative, but it may change the flavor slightly. Adjust the baking time as needed.
Keto Gingerbread Whoopie Pies
- Total Time: 32 minutes
- Yield: 8 servings 1x
- Diet: Keto
Description
Delightful keto-friendly whoopie pies infused with festive gingerbread flavors and warm spices.
Ingredients
- 1 cup almond flour
- 1/4 cup granular sweetener (erythritol recommended)
- 1 tbsp grassfed gelatin or 1 envelope Knox gelatin
- 1 1/2 tsp cocoa powder
- 1 tsp baking powder
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 large egg
- 3 tbsp melted butter
- 3 tbsp unsweetened almond milk or water
- 1/2 tsp vanilla extract
- 4 ounces cream cheese (softened)
- 2 tbsp powdered sweetener (erythritol or allulose)
- 1/2 tsp vanilla extract
- 2 tbsp whipping cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the almond flour, sweetener, gelatin, cocoa powder, baking powder, ginger, cinnamon, nutmeg, and salt.
- In another bowl, beat the egg and mix in the melted butter, almond milk (or water), and vanilla extract.
- Combine the wet and dry ingredients until well mixed.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them apart.
- Bake for 10-12 minutes until they are lightly golden.
- Let them cool completely.
- For the frosting, whip the cream cheese with sweetener, vanilla extract, and whipping cream until smooth.
- Spread or pipe frosting between two cooled cookies to form pies.
- Enjoy your Keto Gingerbread Whoopie Pies!
Notes
Serve these whoopie pies with tea or coffee for a cozy treat. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg
Keywords: keto, gingerbread, dessert, whoopie pies, low-carb
