These Keto 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 ½ 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:
- Keto Carrot Cake with Cream Cheese Frosting
- Carrot Cake Cheesecake | Keto, Instant Pot
- Keto Wedding Cookies
- Lavender Cupcakes | Keto, Gluten-Free
📖 Recipe
Carrot Cake Whoopie Pies | Low Carb, Gluten Free
Ingredients
For the cookies:
- 4 tablespoon Butter Softened
- ½ cup Brown Sugar Substitute
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1 cup Almond Flour
- 2 tablespoon Coconut Flour
- 2 tablespoon Unflavored Gelatin Powder
- 1 teaspoon Baking Soda
- Pinch Salt
- 1 ½ teaspoon Cinnamon
- ¼ teaspoon Allspice
- ½ cup Carrot grated
For the filling:
- 4 oz Cream Cheese softened
- 2 tablespoon Butter softened
- 1 teaspoon Vanilla Extract
- ½ cup Powdered Sweetener or to taste
Instructions
- 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.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Misty D Hurley says
Made the recipe and subbed zucchini for carrots, tasted great but only was able to scoop out 16 cookies and I had to double the filling recipe. I'm sure its Baker error but as I said they tasted great and perfectly soft for my 2 year old.
Rene says
Thank you for this recipe. These were amazing. Only change I made was that I doubled the frosting recipe so each cooking would have more of it. No one would believe these are sugar free. I used Swerve. Will definitely make again.
Kamela Yates-Niemyski says
I have tossed many keto baking experiments in the trash, so I have learned to manage my expectations! But these cookies are exceptionally good….and one sandwich cookie satiates the desire for something sweet! My husband even liked them — and he normally runs when I ask him to try my latest keto recipe. And contrary to other posts, I had leftover icing! One clarification….I believe you used a sugar free powdered sugar for the icing….I believe it just listed confectioners’ sugar, which would have seemingly added too many carbs. I used Swerve and it was great! I did bake the cookies for an extra three minutes. Thanks so much for sharing the recipe. You have restored my belief that you can make low carb cookies!
Alison says
How many carbs,fat,etc..if you use zucchini instead of carrots?