Low-Carb Keto Carrot Cake Whoopie Pie Recipe with Almond Flour

With no sugar, you don’t have to CARROT all about how many of these you eat!

With no sugar, you don’t have to CARROT all about how many of these you eat!


After announcing that we were temporarily halting production of our delicious whoopie pies, we’ve heard a lot of sad ChipMonks out there who desperately miss our one-of-a-kind carrot cake whoopie pies. It’s time to wipe those tears away though, because today we’re blasting the hinges off The ChipMonk Baking Vault and showing you how to make our signature carrot cake treats in your own kitchen. Made with fresh carrots and pecans, our carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting that will make you wish you hadn’t offered to share with your friends! Our favorite part? They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!

Carrot Cake Whoopie Pies with Maple Icing

(low-carb, gluten free, keto, diabetic friendly)

SERVINGS: ~35 medium size whoopie pies (~25 grams each)




Whoopie Pies

Maple Frosting


Whoopie Pie “Halves”

  1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough

  2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.

  3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.

  4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)

  5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)

  6. Stir in your chopped carrots and pecans from step #1

  7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper

  8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)


  1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)

  2. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.

  3. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)

  4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy

  5. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.

  6. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.




When prepared via the above instructions, each whoopie pie clocks in at 90 calories, 9g of fat, 2g of protein, and just 1g net carbs. Note: Net Carbs = Total Carbs - Dietary Fiber - Allulose / Sugar Alcohol.

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