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Three Gluten Free Gingerbread Whoopie Pies with cream filling sit on a white plate, placed on a wooden table with a striped cloth in the background.

Gingerbread Whoopie Pies

These soft, moist, and oh so delicious gluten free gingerbread whoopie pies will quickly become a family favorite!
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 55 minutes
Calories 298 kcal

Equipment

Ingredients
  

  • 1 ½ cups coconut flour
  • ½ cup sweetener I use low carb Lakanto monkfruit
  • 1 scoop vanilla collagen powder I use Perfect Keto
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons Allspice
  • 1/8 teaspoon salt
  • 6 ounces cream cheese softened
  • 6 tablespoons butter softened
  • 3 eggs beaten
  • 6 tablespoons heavy whipping cream
  • 1/4 cup blackstrap molasses

Cream Cheese Filling

  • 8 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 1/2 cup powdered sweetener
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 2 baking sheets with parchment paper.
  • In a large bowl, mix coconut flour, monkfruit, collagen, baking powder, Allspice, and salt. Mix well.
  • In a separate bowl, cream butter and cream cheese with hand beater. 30-60 seconds.
  • Add cheese mixture, eggs, heavy whipping cream, and molasses to coconut flour mixture.
  • Continue beating with hand beater until well blended.
  • Chill dough for 30 minutes.
  • Using a scooper, scoop out 1 1/2 -2 inch "balls" and place on baking sheet.
  • Bake for 15-17 minutes.
  • Set aside and let cool.

Cream Cheese Filling

  • Add cream cheese, butter, sweetener and vanilla to a medium bowl and beat with clean hand beaters.
  • Once cooled, add to the middle of 2 gingerbread cakes (the flat part) and make a sandwich!

Nutrition

Serving: 1sandwichCalories: 298kcalCarbohydrates: 15gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 7gCholesterol: 98mgSodium: 270mgFiber: 1gSugar: 9g
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