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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?
Hands-on Overall
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
- Preheat oven to 165 °C/ 325 °F (conventional), or 145 °C/ 290 °F (fan assisted). Line a baking sheet with parchment paper.
- 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.
- Bake for 12 to 15 minutes until done. Remove and cool on a cooling rack.
- To make the filling, place the ingredients in a bowl and use a hand mixer to beat until light and fluffy.
- To assemble, divide the filling between 4 of the cookies then top with the remaining 4 cookies slightly smashing them together.
- 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.
Ingredients
Instructions
- Preheat oven to 165 °C/ 325 °F (conventional), or 145 °C/ 290 °F (fan assisted). Line a baking sheet with parchment paper.
- 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.
- Bake for 12 to 15 minutes until done. Remove and cool on a cooling rack.
- To make the filling, place the ingredients in a bowl and use a hand mixer to beat until light and fluffy.
- To assemble, divide the filling between 4 of the cookies then top with the remaining 4 cookies slightly smashing them together.
- 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.
Nutrition (per serving)
Calories441kcal
Net Carbs4.9g
Carbohydrates8.7g
Protein6.3g
Fat44.5g
Saturated Fat23.9g
Fiber3.9g
Sugar2.4g
Sodium328mg
Magnesium73mg
Potassium234mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 4.9 g | 6.3 g | 44.5 g | 441 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Cocoa powder, raw (cacao) |
| 1.5 g | 1.4 g | 1 g | 16 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Baking powder, gluten-free |
| 0.5 g | 0 g | 0 g | 3 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.2 g | 22.9 g | 203 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.1 g | 0.1 g | 1.4 g | 14 kcal |
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