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Low Carb Carrot Cake Whoopie Pies

ByHannah Peterson

Low Carb Carrot Cake Whoopie Pies Cream Cheese Filled & Perfectly Keto & Diabetic-Friendly

These Low Carb Carrot Cake Whoopie Pies are soft, spiced carrot cake cookies sandwiching a generous layer of tangy cream cheese frosting. They taste just like classic carrot cake — but in portable, bite-sized form with only a fraction of the carbs. The perfect treat for Easter, holidays, or anytime you’re craving something sweet and satisfying!

Why You’ll Love This Recipe

  • Soft, cake-like texture with warm spices and shredded carrot
  • Rich cream cheese filling that tastes like real carrot cake
  • Only 4–5g net carbs per whoopie pie
  • Make-ahead and freezer-friendly
  • Impressive enough for guests but easy to bake

Ingredients (makes 8–10 whoopie pies / 16–20 cookies)

Carrot Cake Cookies:

  • 2 cups (200g) blanched almond flour
  • ⅓ cup powdered erythritol or allulose
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup (60g) melted butter or coconut oil
  • 1 tsp vanilla extract
  • ¾ cup finely shredded carrots (about 2 medium carrots)
  • Optional: ⅓ cup chopped walnuts or pecans

Cream Cheese Filling:

  • 8 oz full-fat cream cheese, softened
  • ⅓ cup powdered erythritol or allulose
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream (to reach desired consistency)

Optional topping:

  • Extra powdered sweetener for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together almond flour, sweetener, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk eggs, melted butter, and vanilla until smooth. Stir in the shredded carrots (and nuts if using).
  4. Combine wet and dry ingredients until a thick batter forms.
  5. Scoop 1–1½ tablespoons of batter per cookie onto the prepared sheets, spacing them 2 inches apart. Gently flatten slightly.
  6. Bake 10–13 minutes until golden and set. Cool completely on the sheets (they firm up as they cool).
  7. Make the filling: Beat softened cream cheese, sweetener, vanilla, and heavy cream until smooth and fluffy.
  8. Pipe or spread filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
  9. Refrigerate for 30 minutes to firm up the filling before serving.

Storage Tips

Store in an airtight container in the refrigerator for up to 5 days. These whoopie pies also freeze beautifully — wrap individually and freeze for up to 2 months. Thaw in the fridge overnight.

Nutritional Information (per whoopie pie, based on 10 pies)

  • Calories: ~220
  • Fat: 19g
  • Total Carbs: ~7g
  • Fiber: ~3g
  • Net Carbs: ~4g
  • Protein: 6g

Macros are approximate and may vary slightly based on brands. Always test your personal blood sugar response.

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