Dairy-free Low Carb Pumpkin Whoopie Pies
Soft and fluffy cakes filled with a creamy coconut filling, sweetened with stevia and erythritol, and made without dairy products.
Servings 12 pies
Calories 231kcal
Ingredients
Pumpkin Cookies
- ½ cup (140g) almond butter unsweetened
- ½ cup (140g) pumpkin puree
- ¼ tsp ginger powder
- ¼ tsp cardamon powder
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ½ tsp cinnamon powder
- ⅛ tsp stevia powder
- 1 tsp baking powder
- 2 tbsp erythritol
- ¼ tsp salt
- 2 eggs
- 6 tbsp (50g) blanched almond flour
- 2 tbsp coconut flour
Coconut Icing
- 200 ml coconut cream chilled in the fridge
- ¼ cup coconut butter
- ½ tsp stevia powder
- 1 tsp vanilla
Instructions
- Preheat the oven to 180C/350F.
- In a bowl, combine the almond butter and pumpkin puree together and mix together. Add all of the spices and sweetener and continue mixing. Add the eggs and mix. Add the almond flour and coconut flour and mix until perfectly mixed.
- Add a round tip to a large piping bag and transfer the batter inside it. Put some parchment paper over two baking trays and pipe 24 even circles over the parchment paper.
- Place the baking trays into the oven and bake for 20 minutes. Take out and let cool completely. Place the cookies inside a bag/tupperware in the fridge for 3+ hours. TRUST ME. They will become soo chewy and soft. Soo good :)
Coconut icing
- In a bowl, whip the coconut cream for a few minutes. Add the coconut butter and whip an additional minute. Add the stevia and vanilla and combine. Place in the fridge 2+ hours to cool.
- Transfer the coconut cream inside a piping bag attached with a round tip. Pipe the coconut icing over 12 cookies and top with the remaining cookies.