keto pumpkin spice whoopie pies they were very delish and sooo easy to make
For ( Cake )
pinch of salt
1/4 cup water
4 tablespoons butter, melted
2 cups almond flour,
1 teaspoon baking powder,
1 cup sweetener,
3/4 cup pumpkin puree (unsweetened)
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
For The Filling:
1 cup heavy cream
3 oz cream cheese, softened
1/2 cup Sukrin Melis (powdered sweetener)
grease your pan and set it aside then preheat your oven to 350 degrees. In a separate large bowl mix almond flour, baking powder, sweetener, salt, and pumpkin pie spice. The, add eggs, pumpkin, and vanilla extract and mix until everything is well combined. Add melted butter and water and mix once more. Using a medium cookie scoop fill the cavities with 2 tablespoons of the batter. Smooth the batter using a rubber spatula. Bake everything until it becomes lightly brown. Let the cake cool down while you make the filing.
The filing: whip the heavy cream until it begins to stiffen( best to use high speed) then add the powdered sweetner. In another bowl whip the cream chess then add it to the whipped cream, mix in a mixer until everything is combined. Use piping bag put the filling on top of the cakes.
Note: you can store the cakes in an airtight container up to 1 week in the fridge.
If you don’t have a whoopee pie pan, you can make this in a 9×13 cake pan. Bake for approximately 20-25 minus. Make the filling the same way but spread on top of the cooled cake. You could even garnish it with a little shaved nutmeg or a dash of pumpkin spice!