Gingerbread Whoopie Pies


Low carb gingerbread whoopie pies.  Need I say more? Nothing says the holidays like the warm spices of ginger, cinnamon, and nutmeg. And nothing says delicious like whoopie pies. These gingerbread whoopie pies are a huge hit with the kids. And the recipe can easily be doubled to make 12 pies. 

(14 votes, average: 3.79 out of 5)
Gingerbread Whoopie Pies


  • 1 cup almond flour
  • Sweetener equivalent to 1/4 cup sugar
  • 1 tbsp cocoa powder
  • 1 tbsp grassfed gelatin or 1/2 envelope Knox gelatin
  • 1 tsp baking powder
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 large egg
  • 2 tbsp melted butter
  • 1/4 cup almond milk
  • 1/2 tsp vanilla extract
  • Frosting:
  • 4 ounces cream cheese, softened
  • Sweetener equivalent to 2 tbsp sugar (powdered or liquid is best)
  • 1/2 tsp vanilla extract
  • 2 tbsp whipping cream


  1. For the cakes, preheat oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
  2. In a large bowl, whisk together the almond flour, sweetener, cocoa powder, gelatin, baking powder, ginger, cinnamon, nutmeg and salt. Stir in the egg, butter, almond milk and vanilla extract until well combined.
  3. Scoop the dough out into 12 round mounds onto the prepared baking sheet. Using wet hands, press mounds down to about 1/2 inch thick. Bake 15 minutes, until just firm to the touch. Let cool completely.
  4. For the frosting, beat together the cream cheese, sweetener, and vanilla extract. Beat in cream until smooth.
  5. Spread frosting on the bottom of one cake and top with another cake. Repeat with remaining cakes and frosting.

Yield: 6 (one per serving)

Cholesterol: 37mg

Food energy: 233 kcal

Total fat: 20.35g

Calories from fat: 183

Carbohydrate: 6.01g

Protein per serving: 6.46g

Total dietary fiber: 2.48g

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5 years ago

Hello, We made this frosting with Stevia In The Raw and it came out extremely salty. Do you know why? Thanks!

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