These Classic Keto Whoopie Pies feature a soft, chewy cookie with light and fluffy vanilla filling! These low carb treats are less than 5 net carbs each, and naturally gluten free!
Our family just hit the 15 year mark for following a gluten free diet. When my now husband was diagnosed with Celiac we were just a couple kids in high school. We lived in a very small, rural town and finding gluten free groceries was nearly impossible, it just wasn’t common like it is now.
One of the things we missed most in the first few years were the easy, convenient sweets like a good old Little Debbie, or a Hostess treat! Overtime we have found plenty of ways to satisfy our sweet tooth on not just a gluten free diet, but a low carb diet to boot!
These Classic Keto Whoopie Pies are nothing short of a miracle. They are soft, sweet and under 5 net carbs each! This is one low carb dessert recipe you will make over and over again!
Ingredient Needed for Keto Whoopie Pies
You will find the full recipe and instructions at the bottom of this post in the recipe card, but a quick overview of the ingredients you will need are:
- Almond flour
- Coconut Flour
- Cocoa Powder
- Baking Soda
- Baking Powder
- Granular Monkfruit Sweetener
- Sour Cream
- Vanilla Extract
How do you make classic whoopie pies?
This recipe is comprised of a few simple steps.
- The first thing you need to do is prepare the chocolate cookie dough and chill the mixture at least two hours, though I suggest chilling overnight for the best results.
- The next step is to bake the cookies and allow them to cool completely. This is very important because if you add the frosting to a warm cooking it will melt and ooze out.
- Lastly, make the frosting and give it a quick taste. Some people like their frosting sweetener, or flavored more strongly, make sure the filling is how your family likes it and adjust accordingly. Once the filling is perfect pipe or spread the filling along the bottom of one of the cookies, and sandwich another cookie on top.
How do you get the cookies thin to make perfect whoopie pies?
The key to a perfect whoopie pie in my opinion is just the right amount of cookie and filling. You do not want two thick cookies because it would be difficult to eat. Instead, you want two thinner cookies.
To achieve thinner, uniform cookies, we use a slightly unconventional method. During the cooking process we remove the cookies from the oven and drop the entire sheet pan of cookies onto the countertop several times from a height of about 4 inches. I know it sounds odd, but it creates the perfect thin, chewy cookies and they all spread at exactly the same rate, making them uniform for the whoopie pies.
How many carbs are in each?
This recipe makes 12 delicious cookie sandwiches! These keto cookies have just 4.8 net carbs each, you can find the full nutritional information in the recipe card below.
Can you freeze homemade whoopie pies?
These whoopie pies can be made ahead of time because they freeze beautifully. Simply store in a sealed freezer bag and allow them to thaw at room temp.
Other Low Carb Dessert Recipes
- Keto Lemon Cheesecake Bars
- The Best Keto Cranberry Cheesecake Bars
- Sheet Pan Cookies
- Low Carb Chocolate Chip Cheesecake Bars
- The BEST Keto Chocolate Chip Cookies
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated monkfruit sweetener
- 1 large egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 ounces cream cheese, softened
- 1 tablespoon butter
- 2 teaspoon vanilla extract
- 2 cups confectioners monkfruit sweetener (add 1/2 cup at a time to get your desired consistency and sweetness, you may use slightly more or less depending on your preference)
- 1-2 tablespoons almond milk or heavy cream (use only as needed to thin your frosting to your preference)
- In a large mixing bowl whisk together almond flour, coconut flour, baking powder, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in the egg, sour cream, and vanilla extract.
- With mixer set on low speed slowly add in flour mixture and mix until combined.
- Wrap the dough in plastic wrap and shape each into a round disk. Chill for a minimum of 2 hours, preferably overnight.
- When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a 1 inch cookie scoop and place on a silicone lined baking sheet.
- Bake for 4 minutes and remove the pan from the oven. CAREFULLY drop the pan onto your countertop from the height of about 4 inches. Repeat this step 4-5 times. By dropping the pan the cookies will spread and thin to create a perfectly chewy cookie.
- Place the cookies back in the oven and bake an additional 5-6 minutes. Remove from the oven when the center is still slightly undercooked, it will finish baking as it cools.
- Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.
- To make the frosting: Combine the cream cheese, butter, vanilla, peppermint extract and 1/2 cup of the powdered sugar to a mixing bowl and beat with an electric mixer. Add 1/2 cup of the sweetener at a time until it reaches your desired consistancy and sweetness. Use 1-2 tablespoons liquid to thin as needed.
- Pipe or spread the frosting onto the bottom of one completely cool cookie and top with another cookie.
Step 6 may cause some confusion, so let me elaborate. You can skip this step if you wish and you will get nice fat sugar cookies. The whoopie pies will be just as delish, but two cookies sandwiched together is a mouthful.
To get the traditional whoopie pie consistancy you want thinner, chewy cookies. By dropping the pan onto your counter top a few times it allows the cookies to spread just enough, but still stay uniform in size.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 15.8gCholesterol: 46.5mgSodium: 30.6mgCarbohydrates: 6.8gNet Carbohydrates: 4.8gFiber: 2gSugar: 1.4gProtein: 5.1g