If you’re on the ketogenic diet and craving a sweet treat, this keto whoopie pie recipe is the perfect low-carb indulgence. With their chewy chocolate cookie part and creamy filling, these keto whoopie pies bring gluten-free goodness to your dessert table. One bite and you’ll cry “whoopie”!
You might also like Keto Chocolate-Walnut Protein Cookies.
Inspired by classic whoopie pies from New England, this recipe swaps sugar and flour for keto-friendly alternatives. The result is a delightful low-carb treat that the entire family will love.
Plus, if you’re following a vegan or dairy-free diet, you’ll find helpful substitutions.
Trending now: Keto Chocolate Pie Crust Recipe.
Why I Can’t Help But Cry “Whoopie!” When I Make This Keto Whoopie Pie Recipe
I love this recipe because it combines the rich flavors of a chewy chocolate keto cookie with a luscious, sugar-free creamy filling. Vanilla and especially marshmallow, it’s all there!
With over 12 grams of protein per whoopie pie, this healthy keto fat bomb is packed with healthy fats. So, it’s a guilt-free way to satisfy your sweet tooth without straying from your low-carb lifestyle.
Plus, it’s versatile! Make a vanilla filling or imbue your keto whoopie pies with that classic marshmallow flavor.
You might also love Almond Flour Pumpkin Cookies.
Ingredients in This Keto Whoopie Pie Recipe
You’ll find the full recipe with exact measurements in the Recipe Card below.
With only 7.2 net carbs, you’ll find the ingredients to make this chewy cookie in your local grocery store.
Dry Ingredients for the Chocolate Cookie Part
I highly recommend sifting the dry ingredients together for a smoother, more even dough.
- Almond Flour: Use fine, blanched almond flour.
- Coconut Flour: Adds a natural sweetness to these keto cookies.
- Monk Fruit Sweetener: Or your favorite keto-friendly sweetener.
- Dutch Processed Cocoa Powder: We use Hershey’s Special Dark Dutch Process Cocoa. It has a milder taste and darker color than natural cocoa powder. Think Oreo cookies and Swiss Miss hot chocolate!
- Natural Cocoa Powder: To balance the cocoa flavor.
- Baking Powder: Helps the dough rise.
- Salt: For added flavor.
- Espresso Powder or Finely Ground Coffee (Optional): Amplifies the chocolate flavor.
Wet Ingredients for the Chocolate Keto Cookie
My secret tip is to use 1 cup of creamy, plant-based almond butter for these keto cookies. It makes these keto fat bombs super soft and chewy. It’s also a lot healthier than using butter and sour cream!
- Unsalted Almond Butter: If you don’t want to use almond butter, you can make the cookies with melted butter and sour cream instead. However, almond butter gives these keto cookies the perfect chewy texture. It also makes them incredibly healthy since almond butter is low in saturated fats.
- Room Temperature Large Eggs or Vegan Flax Seed Eggs: You can use either.
- Oil: I recommend using avocado oil or coconut oil if you want to add coconut flavor.
- Vanilla Extract
- Unsweetened Almond Milk: Use at room temperature. Only add if you need to thin the dough slightly.
For the Creamy Filling
- Cream Cheese: Use regular, low-fat, or plant-based cream cheese softened to room temperature.
- Unsalted Butter or Vegan Butter: Softened
- Powdered Monk Fruit Sweetener or Swerve: If you don’t have powdered sweetener, you can pulverize granulated sweetener in a food processor.
- Vanilla Extract: Adds depth of flavor.
- Dairy Milk, Nondairy Milk, or Heavy Cream: To thin the filling if needed.
- Marshmallow Flavoring Extract (Optional): For a nostalgic twist that brings you closer to the original. After all, whoopie pies are traditionally filled with an irresistible, non-keto mixture of marshmallow fluff or marshmallow creme, butter, vanilla extract, and powdered sugar.
If you’re craving a chocolate cake with a marshmallow fluff buttercream filling, check out my Suzy Q Cake Recipe. It’s like a giant whoopie pie! While it’s not keto, I provide some tips to make it healthier.
How to Make These Keto Whoopie Pies
Step 1: Prepare Your Tools to Make This Keto Whoopie Pie Recipe
Line a cookie sheet or baking sheet with parchment paper and preheat your oven to 350°F (180°C).
Step 2: To Make the Cookie Dough, Start by Sifting the Dry Ingredients
In a large bowl, sift the almond flour, coconut flour, monk fruit sweetener, Dutch processed cocoa powder, natural cocoa powder, baking powder, salt, and optional espresso powder or finely ground coffee.
Step 3: Add the Wet Ingredients
Then, add the almond butter (or melted butter and sour cream), eggs (or flax seed eggs), oil, and vanilla extract. Use a stand mixer, food processor, or electric mixer to blend everything together until a thick dough forms.
If the dough is too thick, gradually add the optional almond milk to reach the desired consistency.
Step 4: Shape and Bake
For perfect whoopie pies, use a cookie scoop or ice cream scoop to scoop the dough onto the prepared baking sheet. Be sure to leave space between each mound. Using, for example, the bottom of a glass, flatten slightly to form a rounded shape. If the dough sticks, dip the scoop, glass, or your fingers in a little water.
Then, bake on the middle rack for 10-12 minutes, or until the bottom is lightly browned and the cookies are set. By the way, these cookies won’t change much in size.
TIP: It’s important to only slightly brown the bottoms, so the cookies remain soft and chewy. Use a spatula to gently check underneath a cookie.
Step 5: Cool
Let the keto cookies cool on the cookie sheet for 5 minutes. Then transfer them to a cooling rack.
Step 6: Make the Creamy Filling
In a medium bowl, use an electric mixer or stand mixer to beat the cream cheese, butter, powdered sweetener, vanilla extract, optional marshmallow flavor, and optional milk or heavy cream. Beat until the mixture is smooth and fluffy. Then, transfer the filling to a piping bag or a small bowl for easy spreading.
Step 7: Assemble the Whoopie Pies
Once the cookies have cooled completely, place half of them on a platter, making sure they are flat-side up.
Then, pipe or spread the filling onto the flat side of half the cookies. Top with another cookie to create a sandwich.
Recipe Tips for the Best Keto Whoopie Pie Recipe
There are plenty of ways to personalize your delicious keto whoopie pies.
- Customize the Flavor: Add a hint of pumpkin puree or pumpkin pie spice to the filling for unique variations like chocolate keto pumpkin whoopie pies.
- Add Extracts to the Filling: Try experimenting with extracts like almond, hazelnut, maple, coconut, or lemon. My personal favorite, though, is marshmallow extract, which brings out the authentic flavor of the classic whoopie pie.
- Color the Filling: Use dyes or gel colors, such as red or green, for special occasions.
- Secret Ingredient: Almond butter makes the cookies extra moist and chewy, so don’t skip it!
- Perfect Size: Use a cookie scoop for evenly sized cookies to make assembling the whoopie pies easier.
Equipment to Make This Keto Whoopie Pie Recipe
- 1 Large Bowl: To mix the dough.
- 1 Medium Bowl: To make the cream cheese filling.
- 1 Mixing Spoon or Stand Mixer
- 1 Large Baking Sheet: It needs to be big enough to hold 19 cookies.
- Parchment Paper
- 1 Cookie Scoop, Ice Cream Scoop, or Spoon: A 3-tablepoon scoop is perfect for these chewy cookies. If the dough sticks to the scoop, dip it in a bowl of water before using.
- Piping Bag, Spoon, or Butter Knife: To apply the cream cheese filling.
Storage Tips
- Store your keto whoopie pies in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the assembled pies individually wrapped in plastic wrap. Then place them in a freezer-safe bag. Thaw on the counter before serving.
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With this great recipe, you can enjoy the flavors of classic whoopie pies without the carbs. The full recipe is simple to make and satisfying. It’s perfect for the next time you want low-carb treats that taste like a guilty pleasure.
Want More Keto Recipes Like This One?
Here are some tasty treats to try next time:
- Almond Flour Pie Crust Recipe
- Cottage Cheese Chocolate Mousse
- Healthy Strawberry Mousse
- No Bake Almond Flour Cookies
- Vegan Mint Chocolate Chip Cookies
Scroll Down for the Recipe Card
Keto Whoopie Pie Recipe
Equipment
- 1 Large Bowl – To mix the dough.
- 1 Medium Bowl – To make the cream cheese filling.
- 1 Stand Mixer, Food Processor, or Electric Mixer – The dough is too thick to mix with a spoon.
- 1 Large Baking Sheet – It needs to be big enough to hold 18 cookies. You may have to use 2 baking sheets.
- Parchment Paper
- 1 Cookie Scoop, Ice Cream Scoop, or Spoon – A 3-tablepoon scoop is perfect for these chewy cookies. If the dough sticks to the scoop, dip it in a bowl of water before using.
- Piping Bag, Spoon, or Butter Knife – To apply the cream cheese filling.
Ingredients
Dry Ingredients for the Cookie Dough
- 2 Cups Almond Flour (200 Grams) – Use fine, blanched almond flour.
- 4 Tablespoons Coconut Flour (32 Grams) – Adds a natural sweetness to these keto cookies.
- ¾ Cup Monk Fruit Sweetener (135 Grams) – Or your favorite keto-friendly sweetener.
- 4 Tablespoons Dutch Processed Cocoa Powder – Recommended: Hershey’s Special Dark Dutch Process Cocoa.
- 2 Tablespoons Natural Cocoa Powder – Recommended: Navitas or Ghirardelli Cocoa Powder.
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Teaspoon Espresso Powder or Finely Ground Coffee (Optional)
Wet Ingredients for the Cookie Dough
- 1 Cup Unsalted Almond Butter – You can instead use a ½ cup of melted butter and a ½ cup of sour cream. However, almond butter gives these keto cookies the perfect chewy texture. It also makes them incredibly healthy since almond butter is low in saturated fats.
- 3 Large Eggs (Room Temperature) or Vegan Flax Seed Eggs
- 2 Tablespoons Avocado Oil or Coconut Oil
- 1 Teaspoon Vanilla Extract
- 6 Tablespoons Unsweetened Almond Milk (Optional) – Only add if you need to thin the dough slightly.
For the Creamy Filling
- 8 Ounces Regular, Low-Fat, or Vegan Cream Cheese – Softened: Take it out of the refrigerator an hour before using.
- 4 Tablespoons Unsalted Butter or Vegan Butter – Softened: Take it out of the refrigerator a few hours before using.
- 1 Cup Powdered Monk Fruit Sweetener or Powdered Swerve – If you don’t have powdered sweetener, you can pulverize granulated sweetener in a food processor.
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Marshmallow Flavoring Extract (Optional) – For a nostalgic touch that brings you closer to the original, as whoopie pies were traditionally filled with marshmallow cream.
- 1-2 Tablespoons Dairy Milk, Nondairy Milk, or Heavy Cream (Optional) – To thin the filling if needed.
Instructions
Please see the Main Post for Step-By-Step Instructional Photos.
- Prepare Your Tools: Line a cookie sheet or baking sheet with parchment paper and preheat your oven to 350°F (180°C).
- Sift the Dry Ingredients: In a large bowl, sift the almond flour, coconut flour, monk fruit sweetener, Dutch processed cocoa powder, natural cocoa powder, baking powder, salt, and optional espresso powder or finely ground coffee.2 cups Almond Flour4 tablespoons Coconut Flour¾ cup Monk Fruit Sweetener4 tablespoons Dutch Processed Cocoa Powder2 tablespoons Natural Cocoa Powder2 teaspoons Baking Powder½ teaspoon Salt½ teaspoon Espresso Powder or Finely Ground Coffee (Optional)
- Add the Wet Ingredients: Add the almond butter (or melted butter and sour cream), eggs (or flax seed eggs), oil, and vanilla extract. Blend everything together until a thick dough forms. If the dough is too thick, gradually add the optional almond milk to reach the desired consistency.1 cup Almond Butter (or ½ cup Melted Butter and ½ cup Sour Cream)3 Large Eggs or Flax Seed Eggs2 tablespoons Avocado Oil or Coconut Oil1 teaspoon Vanilla Extract6 tablespoons Unsweetened Almond Milk (Optional)
- Shape the Cookies: For perfect whoopie pies, use a cookie scoop or ice cream scoop to scoop the dough onto the prepared baking sheet, leaving space between each mound. Flatten slightly to form a rounded shape. TIP: If the dough sticks to the scoop or your fingers, dip them in water.
- Bake: Bake on the middle rack for 10-12 minutes, or until the bottom is lightly browned and the cookies are set.TIP: It’s important to only slightly brown the bottoms, so the cookies remain soft and chewy. Use a spatula to gently check underneath a cookie.
- Cool: Let the keto cookies cool on the cookie sheet for 5 minutes. Then transfer them to a cooling rack.
Make the Creamy Filling
- In a medium bowl, use an electric mixer or stand mixer to beat the softened cream cheese, softened butter (don't melt it), powdered sweetener, vanilla extract, and optional marshmallow flavor until the mixture is smooth and fluffy. TIP: Be sure to set the cream cheese and butter out before you use them, so they are soft. Depending on the cream cheese used, you may have to add a little milk or heavy cream. 8 ounces Regular, Low-Fat, or Vegan Cream Cheese4 Tablespoons Unsalted Butter or Vegan Butter1 cup Powdered Monk Fruit Sweetener or Powdered Swerve2 teaspoons Vanilla Extract½ teaspoon Marshmallow Flavoring Extract (Optional)1-2 tablespoons Dairy Milk, Nondairy Milk, or Heavy Cream (Optional)
- Transfer the filling to a piping bag or a small bowl for easy spreading.TIP: If the filling is a little on the soft side, refrigerate the cookies for a few hours. It will firm up.
Assemble the Whoopie Pies
- Once the cookies are fully cooled, pipe or spread the filling onto the flat side of half the cookies. Top with another cookie to create a sandwich.
Notes
These are totally delicious. I took one on a hike and it was the perfect snack.
Glad you enjoyed them! Yes, they’re high in protein and a great sports snack!