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Keto Whoopie Pies

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Keto Whoopie Pies! This is such an easy recipe and such a fun one too! These low-carb whoopie pies are an American favorite that is perfect for birthday parties, special occasions, or just a random sweet treat.

You’d think they would be hard to make but it’s really simple — you’ll start by making the soft chocolate cookies then whipping up the quick buttercream to stuff them with. You could also add any flavorings you wish to the filling, salted caramel anyone?

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Hands-on Overall

Allergy information for Keto Whoopie Pies

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving)

Net carbs4.9 grams
Protein6.3 grams
Fat44.5 grams
Calories441 kcal

Calories from carbs 4%, protein 6%, fat 90%

Total carbs8.7 gramsFiber3.9 gramsSugars2.4 gramsSaturated fat23.9 gramsSodium328 mg(14% RDA)Magnesium73 mg(18% RDA)Potassium234 mg(12% EMR)

Ingredients (makes 4 servings)

Chocolate cookies:
Buttercream filling:

Instructions

  1. Preheat oven to 165 °C/ 325 °F (conventional), or 145 °C/ 290 °F (fan assisted). Line a baking sheet with parchment paper.
  2. In a large bowl mix together the cake ingredients. Once smooth place 8 mounds of dough on the baking sheet about 5 cm/ 2 inches apart.
  3. Bake for 12 to 15 minutes until done. Remove and cool on a cooling rack.
    Keto Whoopie Pies
  4. To make the filling, place the ingredients in a bowl and use a hand mixer to beat until light and fluffy.
  5. To assemble, divide the filling between 4 of the cookies then top with the remaining 4 cookies slightly smashing them together.
    Keto Whoopie Pies
  6. Remove from the refrigerator about 20 minutes before serving. Store in the fridge for up to 4 days. The cookies can be stored in a jar at room temperature for up to a week and the buttercream can be prepared just before serving.
    Keto Whoopie Pies

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.4 g0.3 g5.7 g55 kcal
Eggs, free-range or organic
0.1 g1.6 g1.2 g18 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g3 kcal
Cocoa powder, raw (cacao)
1.5 g1.4 g1 g16 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Baking powder, gluten-free
0.5 g0 g0 g3 kcal
Butter, unsalted, grass-fed
0 g0.2 g22.9 g203 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.1 g0.1 g1.4 g14 kcal
Total per serving
4.9 g6.3 g44.5 g441 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (2)

These were quick and easy to make and delicious! I used allulose in the batter for the sugar substitute. I was surprised at how good these were 😊

Reply

Thank you Steve! Allulose is a game changer, my favourite sweetener 😊

Reply