low-carb pumpkin whoopie pie

Simply So Healthy’s Low-Carb Pumpkin Whoopie Pies

When I was pulling the donut pan out for my Low Carb Pumpkin Spice Donuts, I spotted my whoopie pie pan lying neglected in the corner of the cupboard and made a mental note to try to make pumpkin whoopie pies next.  The next day, the lovely ladies over at Simply So Healthy posted their own recipe for Low-Carb Pumpkin Whoopie Pies!  So I’m taking the easy way out and giving a review for their recipe instead of trying to create my own.  All the fun of baking and eating without the mental exhaustion!

And if you haven’t made my donuts yet and are now wondering which recipe to try first… I’m just going to save you the trouble and tell you that you should just make Simply So Healthy’s instead.  When it came time to taste test, I didn’t tell my sons that I had used someone else’s recipe.  After they had devoured their whoopie pies I asked them if they liked them more than the donuts.  There was a resounding chorus of yes, followed by back flips and a parade.

Okay, I might have exaggerated that last part, but they definitely liked the whoopie pies more than the donuts.  And frankly, so did I.

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When it comes to creating recipes, I feel a lot more comfortable working with meats and vegetables… baking is just a whole other animal.  Especially when working with the different flours and sweeteners to try and keep them low carb; but they also have to have the right feel and be tasty!  I’ll keep working at it though, because I really do love baking.  I’ll take a few snapshots around Christmas just so you guys can see me go all cookie crazy.

In the meantime, I’ll keep learning from the best, like Dr. Annissa Slusher and her daughter, Harper Slusher, who have created this wonderfully delicious pumpkin whoopie pie.  Please visit their page for the full recipe, Low-Carb Pumpkin Whoopie Pie.

In the recipe, Annissa uses organic and grass-fed ingredients.  Unfortunately I didn’t have any of that on hand (you know… like I normally do /s), so some of my ingredients will differ slightly, but only in brand names.

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The recipe calls for sifting the dry ingredients together.  No problem, right?!  Ha!  Sifting the dry ingredients together was such a pain!  But it’s my own fault – I don’t have an actual sifter.  In the past, I’ve always just sifted through a metal mesh strainer.  Well, my old strainer bit the dust a few months back and I bought a new one… but I didn’t think about the mesh hole size at the time of purchase and my new strainer is a very fine mesh.  This took me almost thirty minutes to smoosh the dry ingredients through!  I definitely recommend an actual sifter if you have one.

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After mixing the melted coconut oil and dry ingredients, I had a damp crumbly mixture.

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Mixing the wet ingredients into the dry ingredients gave me a batter that was similar to cake mix.  A finger lick confirmed it tasted as good as it smelled.  One day uncooked eggs will be my undoing, but not today!

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Annissa’s recipe calls for baking the whoopie cakes on a parchment lined baking sheet, but I bought this whoopie pie pan for a reason, dang it.  I made sure to generously spray the pan with coconut oil before filling them with the batter.  Also, I was able to get 12 cakes out of the recipe, whereas Annissa was able to get 10… so I’m guessing my whoopie pies are slightly smaller than hers.  This turns out not to be a problem though as – once assembled – they’re huge!

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Eighteen minutes later… Beautiful!

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It was so hard not to eat these as is.  And the smell!  So much pumpkin spice goodness!

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At first I had these nice pretty dollops of filling on each cake, but I looked at my piping bag and realized I had a ton of filling left over, so… pile it on baby!

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Whoopie pies assemble!  Er, assembled!

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I’m not kidding you, these things are huge.  When I first read the recipe on Simply So Healthy, I was confused why they were giving calorie counts for half a whoopie pie… I am no longer confused as that’s about all you can eat before you start feeling very full!

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The only thing I would change on this recipe is the filling.  I like a sweeter dessert, so next time I will increase the amount of sweetener probably to a tablespoon, maybe even 1 1/2 tablespoons.  But that’s just me.  And as I said, everyone loved them… they were gone that day!

These are also higher in calories than I would like, so this is definitely something I would limit to special occasions, like a party.  Just like with donuts or cake, these should be a limited as a special treat if you’re looking to lose weight.  But for those also looking to eat a low sugar and low carb diet, this is a great alternative to their sweeter counterparts.

low-carb pumpkin whoopie pie

These were fun to make and even better to eat.  I highly recommend trying them out!  I’ll definitely be looking at more of Simply So Healthy’s recipes!  Thank you Dr. Annissa and Hunter for delicious low carb food!

If you try them out, be sure to comment on their blog and let me know what you thought below!

Please don’t mind the mess.

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2 Comments

  1. Thank you so much for featuring one of our recipes! It’s nice to get feedback, but even better that you wrote a whole post about our recipe! I love the process pictures you did.

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