Description
Delight in these Keto Gingerbread Whoopie Pies, perfect for a low-carb festive treat. Made with almond flour and warm spices like ginger, cinnamon, and nutmeg, these soft cookies sandwich a smooth cream cheese frosting, making them a delicious and guilt-free dessert for keto enthusiasts.
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
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325ºF (163ºC) and line a large baking sheet with parchment paper or a silicone liner to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, granular sweetener, cocoa powder, gelatin, baking powder, ginger, cinnamon, nutmeg, and salt until fully combined.
- Incorporate Wet Ingredients: Stir in the egg, melted butter, unsweetened almond milk (or water), and vanilla extract into the dry ingredients until you achieve a smooth dough.
- Form Cookie Mounds: Scoop the dough into 12 equal round mounds on the prepared baking sheet. Using wet hands, gently press each mound down to about 3/4 inch thickness for even baking.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the cookies are just firm to the touch. Remove from oven and allow to cool completely on the baking sheet.
- Prepare the Frosting: While the cookies cool, beat together softened cream cheese, powdered sweetener, and vanilla extract until smooth and creamy. Gradually beat in whipping cream to create a fluffy frosting.
- Assemble the Whoopie Pies: Spread a generous amount of frosting onto the bottom of one cookie and sandwich it with another cookie on top. Repeat this process with all cookies to form 6 whoopie pies.
Notes
- Using grassfed gelatin or Knox gelatin will help provide a slightly chewy texture to the cookies.
- If you prefer a dairy-free option, substitute butter with coconut oil and use dairy-free cream cheese and cream alternatives for the frosting.
- Your choice of granular and powdered sweeteners can be erythritol or allulose, both keto-friendly and low in carbs.
- Ensure cookies are completely cooled before frosting to prevent the frosting from melting.
- Store the whoopie pies in an airtight container in the refrigerator for up to 5 days.
- To soften the cream cheese quickly, set it out at room temperature for about 30 minutes before making frosting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
