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    Home » Recipes

    Published: Apr 11, 2019 ·Updated: Jun 4, 2020 by Sabra · 3 Comments

    Carrot Cake Whoopie Pies | Low Carb, Gluten Free

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    Keto carrot cake whoopie pie pinterest image

    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!

    two Keto carrot cake whoopie pies on a piece of parchment with a scattering of pecans and a tray with more .whoopie pies in the backgound

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    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.

    dough for carrot cake whoopie pies spread onto a parchment lined baking sheet.

    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
    a keto carrot cake whoopie pie being held up

    Carrot Cake Whoopie Pies | Low Carb, Gluten Free

    Sabra - This Mom's Menu
    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!
    4.34 from 6 reviewers
    Prevent your screen from going dark
    Servings 14 cookies
    Prep Time 15 mins
    Cook Time 15 mins

    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

    Serving: 1whoopie pieCalories: 134kcalCarbohydrates: 3gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 45mgSodium: 175mgPotassium: 34mgFiber: 1gVitamin A: 1060IUVitamin C: 0.2mgCalcium: 31mgIron: 0.5mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    Keto carrot cake whoopie pie pinterest image

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    Reader Interactions

    Comments

    1. Misty D Hurley says

      July 09, 2021 at 12:24 pm

      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.

      Reply
    2. Rene says

      August 30, 2022 at 12:56 am

      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.

      Reply
    3. Kamela Yates-Niemyski says

      October 05, 2022 at 3:00 pm

      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!

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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