Low Carb Carrot Cake Whoopie Pies
Low carb • Sugar-free carrot cake whoopie pies — 25 minutes, six sandwiches
These are low-carb carrot cake whoopie pies, not bakery cookies. Almond flour, grated carrot, and allulose bake into soft rounds with a cream cheese filling, like the photo. Twenty-five minutes. No sugar, no wheat flour.
Six sandwiches. Cool the cookies before you fill them or the cream slides.
Bake: 13
Pies: 6
Why you’ll love these whoopie pies
- 6g protein per pie — almond flour, egg, and cream cheese
- 4g net carbs — allulose and a little carrot, not sugar
- About 25 minutes, one sheet
- Carrot flecks, thick white filling, stacked pies, like the photo
- No boxed mix, no sugar
- They stay soft if you pull them while the centers are tender
Health notes
- Protein: Almond flour and cream cheese carry the pie.
- Lower carb than bakery whoopie pies: No wheat flour. Close to keto at 4g net.
- Six pies: Macros are per sandwich, not the stack.
- Raisins, wheat flour, or sugar frosting will jump the carbs. Keep the filling sugar-free.
Key element — soft cookies, thick filling
Dry cookies baked too long. Mix a thick batter, bake until just set, cool, then sandwich a thick cream cheese filling so the stack looks like the photo.
Diabetic-Friendly
Low Carb Carrot Cake Whoopie Pies
- Prep12 min
- Total12 min
- Calories220 kcal
Ingredients
Instructions
- Heat. Heat oven to 350 F (175 C). Line a sheet with parchment.
- Mix. Whisk almond flour, allulose, baking powder, cinnamon, nutmeg, and salt. Stir in egg, butter, vanilla, carrot, and pecans.
- Scoop. Make 12 mounds. Flatten slightly. Bake 11 to 13 minutes until the edges are set.
- Fill. Cool 15 minutes. Beat cream cheese, butter, allulose, and vanilla until thick.
- Sandwich. Spread filling on 6 cookies. Top with the rest, like the photo. One pie is one serving.
Notes & Tips
- Squeeze the carrot dry so the cookies do not spread wet.
- Pull them while the centers are still soft. They firm as they cool.
- Cool before filling or the cream melts.
- A thick filling holds the stack. Thin frosting slides out.
- Skip raisins. They add sugar and extra carbs.
Variations & serving ideas
- Walnuts: Use them instead of pecans.
- Monk fruit blend: Use a 1:1 allulose mix.
- Raisins or wheat flour: Skip them. That is how carbs jump.
- Walnut: Swap pecans for chopped walnuts.
- Orange: Add 1/2 tsp orange zest to the filling.
- Spice: Add a pinch of ginger with the cinnamon.
- Mini: Make 8 smaller pies and bake 9 to 10 minutes.
Storage
- Refrigerator: Up to 4 days (Covered. Best cold)
- Room temp: 2 hours (Filling softens)
- Freezer: Up to 1 month (Thaw 20 minutes)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Total fat | 19 g |
| Sodium | 150 mg |
| Total carbohydrate | 7 g |
| Fibre | 3 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these whoopie pies keto-friendly?
Yes. About 4g net per pie with almond flour and allulose.
Why are the cookies dry?
They baked too long. Pull them when the edges are set and the centers are still soft.
Can I add raisins?
Raisins add sugar. Skip them so each pie stays at about 4g net.
Why did the filling slide out?
The cookies were warm. Cool them, then use a thick cream cheese filling.
Do I have to squeeze the carrot?
Yes. Extra moisture makes flat, wet cookies.
How do I store leftovers?
Fridge up to 4 days, or freeze 1 month. Thaw 20 minutes.
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