Keto Gingerbread Whoopie Pies

Keto Gingerbread Whoopie Pies are festive and flavorful. Soft and sweetly spiced, these tender gingerbread cookies have a smooth cream cheese frosting for a delightful holiday treat.

Course Dessert

Cuisine American

Keyword gingerbread whoopie pies

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 232kcal

Author Carolyn

Ingredients

Cookies

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

Frosting:

4 ounces cream cheese softened
2 tbsp powdered sweetener erythritol or allulose
1/2 tsp vanilla extract
2 tbsp whipping cream

US Customary - Metric

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

Storage Information: Store the cookies in a covered container in the fridge for up to 5 days. They can also be frozen for several months.

Nutrition