There’s nothing quite like the scent of gingerbread wafting through the house during the holidays. It’s warm and comforting, and instantly festive. And these Keto Gingerbread Whoopie Pies capture that feeling to perfection.
If you peruse my recipe archives, you will see just how much I love the cozy combination of ginger, cinnamon, and nutmeg. From classic Keto Gingerbread Cookies to Gingerbread Pound Cake, I love to work those spices into so many low carb recipes.
I tested this recipe a few times to get that perfect balance of sweetness and spice, without making the cookies too dense. The result was pillowy soft keto ginger cookies with a delectable cream cheese filling. My friends could hardly believe they were keto!
These low carb sandwich cookies are ideal for holiday parties or enjoying with a mug of sugar-free hot chocolate by the fire.
Why You’ll Love This Recipe
- Festive flavor: The classic gingerbread spices bring that cozy holiday warmth.
- Soft and tender: Sweet, cake-like gingerbread cookies that yield deliciously under your teeth.
- Creamy filling: The tangy cream cheese frosting offsets the sweetness of the cookies.
- Low carb and gluten-free: No sugars or grains here, so these holiday treats are perfect for your keto diet.
- Family friendly: Pretty sandwich cookies that appeal to all ages.
- Perfect for parties: This recipe yields 6 cookies but you can always make a double batch!
Ingredient Notes
- Almond flour: Make sure you use finely ground almond flour. If you need to be nut-free, try using sunflower seed flour.
- Sweetener: I recommend an erythritol-based sweetener for the cookies. You will need a powdered sweetener for the frosting.
- Grassfed gelatin: The addition of gelatin gives the cookies a chewy consistency. You can also use 1 envelope of Knox gelatin.
- Cocoa powder: A touch of cocoa powder gives these gingerbread whoopie pies a darker color. You won’t taste any chocolate in this recipe.
- Spices: Ginger, cinnamon, and nutmeg give the classic gingerbread flavor.
- Unsweetened almond milk: You can also use water.
- Cream cheese: The frosting is cream cheese based, so make sure you soften it well!
- Whipping cream: This helps thin the frosting and keeps it creamy.
- Kitchen staples: Butter, egg, vanilla extract, baking powder and salt.
How to Make Keto Whoopie Pies
- Combine the dry ingredients: Whisk together the dry ingredients until combined. Make sure to break up any clumps.
- Add the wet ingredients: Stir in the egg, butter, almond milk and vanilla extract until well combined.
- Bake the cookies: Scoop the dough out into 12 round mounds onto the baking sheet. Using wet hands, press them down slightly. Bake until just firm to the touch. Let cool completely.
- Prepare the frosting: Beat the frosting ingredients together until smooth and creamy.
- Assemble the cookies.: Spread frosting on the bottom of one cookie and top with another cookie. Repeat with remaining cookies and frosting.
- Enjoy!
Tips for Success
Use room temperature ingredients. This helps ensure both a smooth dough and a creamy filling.
Don’t overbake the cookies. Once the tops feel firm to the touch, remove them from the oven. No one wants dry whoopie pies!
Adjust the spice to your liking. If you prefer a stronger gingerbread flavor, try adding another 1/4 teaspoon of ginger and cinnamon, and a touch of cloves too.
Sweetener options: I recommend erythritol in the cookies as allulose can cause them to darken much more quickly. If you choose to use it, please make sure you keep a close eye on them in the oven. The frosting requires a powdered sweetener but both erythritol and allulose sweeteners will work well.
Frequently Asked Questions
No, not in these cookies. Coconut flour absorbs far more liquid and requires a very different approach. For more information, read my tutorial on How to Bake with Coconut Flour.
Because these have a creamy frosting, I recommend storing the whoopie pies in a covered container in the fridge. You can also freeze them for up to 2 months.
This keto gingerbread whoopie pie recipe has 5.8g of carbs and 2.3g of fiber per serving. If you count net carbs, that comes to 3.5g carbs per serving.
Keto Gingerbread Whoopie Pies
Ingredients
Cookies
- 1 cup (112 g) almond flour
- 1/4 cup (47.5 g) 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 (42.61 g) melted butter
- 3 tbsp (45 ml) unsweetened almond milk, (or water)
- 1/2 tsp vanilla extract
Frosting:
- 4 ounces (113.4 g) cream cheese, softened
- 2 tbsp powdered sweetener, erythritol or allulose
- 1/2 tsp vanilla extract
- 2 tbsp (30 ml) whipping cream
Instructions
- For the cookies, preheat oven to 325ºF and line a large baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, gelatin, baking powder, ginger, cinnamon, nutmeg and salt. Stir in the egg, butter, almond milk and vanilla extract until well combined.
- Scoop the dough out into 12 round mounds onto the prepared baking sheet. Using wet hands, press mounds down to about 3/4 inch thick. Bake 12 to 15 minutes, until just firm to the touch. Let cool completely.
- For the frosting, beat together the cream cheese, sweetener, and vanilla extract. Beat in cream until smooth.
- Spread frosting on the bottom of one cookie and top with another cookie. Repeat with remaining cakes and frosting.
Notes
Nutrition
More Keto Holiday Cookies
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Looks like you used a cookie scoop. what size, please?
Love your recipes!!
Do you have a recipe for pumpkin whoopie pies?
Thx
Omg ! How can you possibly eat just one of these ? I’ve tried so many keto desserts, this is the BEST I’ve had! 3 of them were gone 15 minutes after cooling them lol. They would be good too with a thin layer of sugar free raspberry or strawberry jam too. Thank you for the incredible recipe!!
So glad you like them!
These are delightful – tender, chewy and larger than I expected. Absolutely satisfied my sudden gingerbread craving. Thank you for another amazing recipe!!
Do you have a recipe for chocolate whoopie pies?
https://alldayidreamaboutfood.com/low-carb-chocolate-peanut-butter-whoopie-pies/
I’m excited to make these, do I have to use the gelatin? Can I omit or sub…thank you!
You can omit but the cookies won’t be as chewy.
Can these be frozen ahead for Christmas? I want to try these, looks delicious!
Please read the blog post as I addressed this in the content (and the recipe card).