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Keto Whoopie Pies
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}

The best way to describe a whoopie pie is a round cake sandwich that's filled with lots of icing – and my Keto Whoopie Pies are classic, soft, and a fun treat!

I've been craving Whoopie pies for some strange reason – I think it's because it's that time of the month and I'm craving sweets.

But there's just something about those soft cookies and delicious filling that I just LOVE.

How To Make Keto Whoopie Pies

You'll make the cookies by combining almond and coconut flours with sweetener and eggs, then drop by cookie scoop onto parchment paper and bake until they're perfect soft and baked through.

This recipe requires no special ingredients (besides sweetener, if for some reason you don't keep it on hand) so if you're having a craving like me, you can whip up a batch without a run to the store!

Fillings for Keto Whoopie Pies:

Originally, this recipe really had only one filling: a light buttercream. I've included instruction for making the buttercream in the recipe.

But thanks to companies like Stoka, there is now another great option that you don't have to make yourself:

Keto Marshmallow Cream!

This stuff is seriously GOOD but it is quite sweet, so if you don't have a raging sweet tooth like me, proceed with caution!

I also like the option of using a Keto Pastry Cream for these – and Low Carb Maven has the best recipe for this I've found that you can check out HERE.

Really though, the sky is the limit as far as icing types you can use. So go with whatever your heart desires!

Ingredients for Keto Whoopie Pies

For the Pies:
Almond Flour
Coconut Flour
Sweetener of choice* {I used Granulated Erythritol and Monkfruit}
Baking Powder
Cocoa Powder
Butter, melted
Heavy Cream
Almond Milk
Eggs
Vanilla Extract
Sweetleaf Stevia

For The Filling:
Butter
Lakanto Powdered Sweetener (or powdered erythritol)
Sweetleaf Stevia
Salt
Heavy Cream
Vanilla Extract

Did you know I have an Amazon Storefront? I've stocked it with all of my favorite clean, primal, products – products you'll actually find in my pantry every single day.

No more hunting for just the right product – you can find them all right HERE.

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney

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Yield: 18 Pies

Keto Whoopie Pies

Name: Keto Whoopie Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18 Pies
Cuisine: American
Ingredients: For the Pies:; 2 cups Almond Flour; 2 Tbsp. Coconut Flour; 1/2 cup Sweetener of choice* {I used Granulated Erythritol and Monkfruit}; 2.5 tsp. Baking Powder; 2 Tbsp. Cocoa Powder; 8 Tbsp. Butter, melted; 1/4 cup Heavy Cream; 3 Tbsp. Almond Milk; 4 Eggs; 2 Tsp. Vanilla Extract; 1/2 dropper Sweetleaf Stevia; For The Filling:; 3/4 cup Butter; 1 cup Lakanto Powdered Sweetener (or powdered erythritol); 1 dropper Sweetleaf Stevia; 1/8th tsp. Salt; 3 Tbsp. Heavy Cream; 2 tsp. Vanilla Extract

The best way to describe a whoopie pie is a round cake sandwich that's filled with lots of icing - and my Keto Whoopie Pies are classic, soft, and a fun treat!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For the Pies:
2 cups Almond Flour
2 Tbsp. Coconut Flour
1/2 cup Sweetener of choice* {I used Granulated Erythritol and Monkfruit}
2.5 tsp. Baking Powder
2 Tbsp. Cocoa Powder
8 Tbsp. Butter, melted
1/4 cup Heavy Cream
3 Tbsp. Almond Milk
4 Eggs
2 Tsp. Vanilla Extract
1/2 dropper Sweetleaf Stevia
For The Filling:
3/4 cup Butter
1 cup Lakanto Powdered Sweetener (or powdered erythritol)
1 dropper Sweetleaf Stevia
1/8th tsp. Salt
3 Tbsp. Heavy Cream
2 tsp. Vanilla Extract

Instructions

Preheat oven to 325 and line a large baking sheet with parchment paper.
To make the pies: in a medium bowl, combine the almond flour, coconut flour, granular sweeter, baking powder, and cocoa powder. Set aside.
In a separate bow, cream together the butter, heavy cream, almond milk, eggs, vanilla extract, and stevia.
Add the dry ingredients to the wet until combined.
Drop the batter by 1" cookie scoop onto the prepared pan with parchment paper leaving 2" between each scoop.
Bake at 325 for 18-20 minutes until cooked through.
To make the buttercream: Cream together the butter, powdered sweetener, stevia, and salt until incorporated.
Add in the heavy cream and beat until light and fluffy {be careful not to overbeat the icing, as the heavy cream will turn to butter.}
Spread buttercream between 2 cooled Whoopie Pies. Makes 12-18 Keto Whoopie Pies, depending on what size cookie scoop you use.