These Keto Gingerbread Whoopie Pies are perfectly light and airy with the classic gingerbread flavor and a delicious cream cheese filling. These keto Christmas cookies are a must-make for the holidays!
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Baking Christmas goodies has always been one of my favorite holiday traditions. With Christmas less then a week away the baking itch has hit me full force.
I wanted to try some new keto treats this year and this keto gingerbread whoopie pies are the fruit of that labor. They turned out so well and I am pretty confident that anyone, regardless if they are eating keto or not, will enjoy them.
Making Low Carb Gingerbread
Gingerbread can be a tough flavor to replicate without using real sugar. a large chunk of the flavor in traditional gingerbread comes from molasses and obviously using a lot of molasses isn’t exactly keto-friendly.
To make these keto gingerbread cookies as authentic as possible, I used a combination of Lakanto Golden, a small amount of molasses, and spices.
While the molasses does add a bit of sugar (10g for the entire recipe) it also adds SO much flavor. You can leave it out if you aren’t comfortable using it, but it will impact the overall flavor of the cookies.
I also highly recommend using a brown sugar substitute instead of a white sugar replacement. My favorite brown sugar substitute is Lakanto Golden. While it doesn’t have the same texture as brown sugar, it does have the best flavor of any substitute I have tried.
Tips for making the perfect Keto Whoopie Pies
- This dough is thicker than a traditional whoopie pie dough so you don’t need a whoopie pie pan to bake these. However, you can use one if you like to ensure a uniform shape.
- Be sure to chill the dough after scooping the cookies. This prevents them from spreading too much. If you skip this step the cookies may be too thin.
- When the cookies come out of the oven they will be very soft and fragile. As they cool they will become firmer so don’t try to remove them from the cookie sheet until they have cooled some.
- Wait until the cookies are completely cooled to add the frosting. Otherwise, it will melt and be a general disaster.
- I recommend storing these cookies in the fridge in a sealed container. they should keep for at least a week.
Be sure to check out these other great recipes:
- Keto Gingerbread Cheesecake Bars
- Low Carb Carrot Cake Whoopie Pies
- Keto Pumpkin Snickerdoodles
- Low Carb Milano Cookies
- Keto Triple Chocolate and Peppermint Cookies
Gingerbread 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, brown sugar substitute, and molasses until light and fluffy using an electric mixer. Add the vanilla and eggs and continue mixing until well combined.
- In a separate bowl combine the almond flour, coconut flour, gelatin powder, baking soda, salt, ginger, cinnamon, and cloves. Add half of this mixture to the butter and sweetener mixture, stir to combine, then repeat with the remaining almond flour mixture.
- 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. Place the baking sheet with cookie dough into the fridge for 5-10 minutes, or up to overnight.
- Once the dough is chilled. remove then from the refrigerator and bake them for 12-15 minutes or until they are beginning to 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.
- Once the cookies have completely cooled, apply about 1 tablespoon of the frosting 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.