Keto Thanksgiving Whoopie Pies

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    14 min

  • ready time

    ready time

    29 min

Keto Thanksgiving Whoopie Pies

These deliciously sweet Keto whoopie pies are our low carb take on this classic sandwich cookie. Creamy cinnamon buttercream is sandwiched between soft pumpkin cookies, rich with warming spices. These make a decadent sweet treat, perfect as a low carb Thanksgiving dessert or snack.

Is Pumpkin Keto?

Although slightly higher in carbs than other Keto friendly vegetables, pumpkin can still be enjoyed in moderation as part of a balanced low carb diet. We have used a 1/4 cup of pumpkin purée for our Keto Thanksgiving recipe. This is enough to provide sweetness and flavor, while keeping the carb count low.

Can I Make This Dairy-Free?

We have used unsalted butter to create our creamy cinnamon buttercream filling. If you would rather avoid dairy, you could substitute the butter for a Keto compliant plant-based spread, or you could whip coconut cream to create a replacement filling. Please be sure to adjust your macros to account for any changes made to the original recipe.

  • Net Carbs

    4.4 g

  • Fiber

    5.3 g

  • Total Carbs

    31.1 g

  • Protein

    9.5 g

  • Fats

    37.5 g

416 cals

Keto Thanksgiving Whoopie Pies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Cinnamon


    1-½ teaspoon

  • Lemon Juice, Fresh

    Lemon Juice, Fresh

    1-½ teaspoon

  • Raw Egg

    Raw Egg

    1 medium

  • Ginger, Ground

    Ginger, Ground

    1 teaspoon

  • Almond Butter

    Almond Butter

    ¾ cup

  • 100% Natural Powdered Erythitol by Sonourished

    100% Natural Powdered Erythitol by Sonourished

    ⅔ cup

  • Unsalted Butter

    Unsalted Butter

    ½ cup

  • Xantham Gum Gluten Free by Hodgson Mill

    Xantham Gum Gluten Free by Hodgson Mill

    ½ tsp

  • Vanilla Extract

    Vanilla Extract

    ½ teaspoon

  • Almonds, Raw

    Almonds, Raw

    ½ cup, ground

  • Baking Soda

    Baking Soda

    ½ teaspoon

  • Organic Pumpkin Puree by Pacific

    Organic Pumpkin Puree by Pacific

    ¼ cup

  • Nutmeg Ground

    Nutmeg Ground

    ¼ tsp

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

  • Cloves, Ground

    Cloves, Ground

    ⅛ teaspoon

Recipe Steps

steps 6

29 min

  • Step 1

    Preheat the oven to 350 degrees Fahrenheit. Add the almond butter, ground almonds, pumpkin purée, half the erythritol, baking soda, lemon juice, salt, 1 teaspoon of cinnamon, ginger, nutmeg, cloves, vanilla, and xanthan gum to a large mixing bowl. Beat the ingredients together thoroughly until well combined. The mixture should start to form a stiff dough. Please feel free to adjust the quantity of spices to suit your personal taste and use your preferred low carb granulated or powdered sweetener, adjusting to taste.
    Step 1
  • Step 2

    Crack the egg into the mixing bowl. Beat the egg into the pumpkin dough mixture until fully incorporated and well combined. The dough will be thick and sticky.
    Step 2
  • Step 3

    Line a large shallow oven tray with baking paper. Take a generous tablespoon of the pumpkin dough and drop it on to the lined tray. Shape the dough roughly into a circle about 1/2 inch thick. Repeat this process with the remaining dough so that you have twelve cookies, leaving a 1 inch gap between each.
    Step 3
  • Step 4

    Transfer the tray to the oven and bake for 12-14 minutes. After this time, the cookies should be cooked through, golden brown all over and slightly springy to touch. Set aside to cool completely. While the cookies are baking, bring the butter to room temperature to soften.
    Step 4
  • Step 5

    While the cookies are cooling, you can prepare the filling. Add the softened butter and powdered erythritol to a mixing bowl with the remaining cinnamon. Cream the mixture together until smooth and well combined.
    Step 5
  • Step 6

    Once completely cooled, divide the buttercream mixture evenly between the underside of 6 of the cookies. Cover each of the cookies in a generous layer of the cinnamon butter. Sandwich together the buttered cookies with the remaining cookies to create your whoopie pies.
    Step 6