These Carrot Cake Whoopie Pies are so easy to make and taste so good you will never believe that they are actually low carb and gluten-free!
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According to my allergies, Spring is officially here and I am super excited to be sharing one of my favorite spring desserts in whoopie Pie form!
These whoopie pies are great for parties and I can just about promise that no one will guess they are low carb! You can make them in advance and store them in the fridge or freezer until you are ready to serve.
They are also a great way to enjoy all the flavors of carrot cake with some built-in portion control!
Can you eat carrots on a ketogenic diet?
I know that some of you reading this will be wondering this very question and it’s something that comes up all the time over on my original keto carrot cake recipe.
The fact is that what you eat or don’t eat on a keto diet is totally up to you. There is no absolute list of foods that are “allowed” and foods that aren’t. Carrots in moderation shouldn’t cause any problems at all.
As long as you keep your total net carbs per day low enough (generally 20 grams) you will be in ketosis whether you use your carbs on broccoli, cheese, or yes – even carrots.
With all that said, if you feel like carrots aren’t a good fit for your diet you can easily substitute with an equal amount of grated zucchini.
The trick to making soft and chewy keto cookies
Adding gelatin to low carb or gluten free cookies helps to keep them soft and chewy. If you don’t have gelatin you can also use about 1/2 teaspoon of xanthan gum or just omit it completely. Just be aware that if you leave it out the end result will be a crisp cookie.
Be sure to check out these other great recipes from This Mom’s Menu:
- Keto Carrot Cake with Cream Cheese Frosting
- Carrot Cake Cheesecake | Keto, Instant Pot
- Keto Wedding Cookies
- Lavender Cupcakes | Keto, Gluten Free
Carrot Cake Whoopie Pies | Low Carb, Gluten Free
For the cookies:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl cream the butter and brown sugar substitute until light and fluffy using an electric mixer. Add the vanilla and eggs and continue mixing until well combined.
- Add the almond flour, coconut flour, gelatin powder, baking soda, salt, cinnamon, and allspice. Continue mixing until smooth. Then, stir in the grated carrot.
- Scoop by the rounded tablespoon onto the prepared baking sheet leaving about 2 inches between each cookie. Then, gently flatten the tops of the cookies. They won’t spread much so the size you make them is very close to the size they will turn out. You should have about 28 cookies.
- Bake them for 10-12 minutes or until they are beginning to turn golden brown around the edges and the centers are no longer shiny.
- When they are removed from the oven they will be very soft and fragile. Allow them to cool completely before removing them from the baking sheet. When cool they should be firm enough to easily handle, but still soft in the center.
- While the cookies are cooling, prepare the frosting. Combine the Cream cheese, butter, vanilla, and the sweetener in a medium bowl using an electric mixer until smooth creamy.
- Apply about 2 teaspoons of the icing to the bottom of one completely cool cookie and top with another cookie to form a sandwich. Enjoy now or store in the fridge for later.