With a soft, chocolatey cookie base and a creamy, sweet filling, these whoopie pies are the perfect way to satisfy your dessert cravings while keeping your carb intake in check.
By using a combination of almond flour, coconut flour, and monkfruit sweetener, we’ve created a recipe that mimics the classic whoopie pie taste and texture without the added sugar and carbs. The rich cocoa powder gives these cookies a deep, chocolate flavor, while the sour cream ensures a tender, moist crumb.
The real star of the show, however, is the luscious filling. Made with a blend of cream cheese, butter, and monkfruit sweetener, this frosting is smooth, creamy, and perfectly balanced. A touch of vanilla extract adds a lovely depth of flavor that complements the chocolate cookies beautifully.
So, whether you’re a long-time keto devotee or simply looking to cut back on sugar and carbs, these keto whoopie pie cookies are sure to become a new favorite.
👍 Why You’ll Love This Recipe
Easy to Make with Simple Ingredients- One of the best things about this whoopie pie cookie recipe is its simplicity. You don’t need to be a master baker or have a fully stocked pantry to create these delectable treats.
The ingredients are straightforward and easily accessible, making it convenient for anyone to whip up a batch whenever the craving strikes.
Perfect Texture– The combination of almond flour and coconut flour in this recipe creates a cookie with a delightfully soft and tender texture. As you bite into the whoopie pie, the cookie gently yields, revealing the luscious filling inside.
The contrast between the slightly dense cookie and the smooth, creamy filling is a sensory experience that will leave you craving more.
✨ Recipe Ingredients
To make these whoopie pie cookies you will need:
For the Cookies
- 2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/4 cup Cocoa Powder
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 cup Butter
- 1 cup Granulated Monkfruit
- 1 egg (large)
- 1/2 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
For the Filling
- 2 cups Monkfruit
- 2oz Cream Cheese
- 1 1/2 tablespoons Butter
- 2 tablespoons Almond Milk
- 2 teaspoons Vanilla Extract
👨🍳 How To Make
Easily make these low carb whoopie pie cookies:
Step 1
In a mixing bowl, whisk coconut flour, almond flour, baking powder, baking soda, and salt. Set aside for now.
Step 2
Fit an electric stand mixer with the paddle attachment. Cream together butter and sugar until well blended. Then, mix in the egg, vanilla, and sour cream.
Step 3
Add in the flour mixture and continue mixing until combined (on low speed).
Step 4
Wrap the dough in plastic wrap and shape into a round disc. Chill for at least 3 hours.
Step 5
Preheat the oven to 350F (180C). Use a cookie scoop to scoop the cookies and place on a baking sheet lined with parchment paper.
Step 6
Bake for 10 minutes and remove from the oven. The center should still be slightly uncooked.
Step 8
Allow the cookies to cool, and meanwhile, prepare the frosting: combine the cream cheese, butter, vanilla, and 1/2 cup of the powdered sugar with an electric mixer. Add 1/2 cup of sweetener at a time.
Stop when the consistency is good. Spread the frosting onto the bottom of the cooled cookies and top with another cookie.
💡Tips
1. Use Room Temperature Ingredients
When making the cookie dough, it’s important to use room temperature ingredients, especially butter and eggs. Room temperature butter will cream more easily with the sugar, resulting in a lighter, fluffier texture.
Room temperature eggs will also incorporate more easily into the batter, ensuring a smooth and cohesive dough. To bring eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes before using.
2. Use a Cookie Scoop for Even Sizing
To ensure that your whoopie pies are uniform in size and shape, use a cookie scoop to portion out the dough. A cookie scoop looks like a small ice cream scoop and comes in various sizes. For this recipe, a medium-sized scoop (about 1.5 tablespoons) works well.
3. Don’t Overbake the Cookies
One of the keys to soft, chewy whoopie pies is to avoid overbaking the cookies. The recipe calls for baking the cookies for 10 minutes, but keep in mind that the centers should still be slightly underbaked when you remove them from the oven.
The cookies will continue to cook and set as they cool on the baking sheet, so it’s important to take them out of the oven before they look fully done.
You’ll Love These Recipes Too
If you liked this recipe, make sure to check out these recipes too:
Keto Whoopie Pie
For the Cookies
- 2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/4 cup Cocoa Powder
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 cup Butter
- 1 cup Granulated Monkfruit
- 1 Egg (large)
- 1/2 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
For the Filling
- 2 cups Monkfruit
- 2 oz Cream Cheese
- 1 1/2 tablespoons Butter
- 2 tablespoons Almond Milk
- 2 teaspoons Vanilla Extract
- In a mixing bowl, whisk coconut flour, almond flour, baking powder, baking soda, and salt. Set aside for now.
- Fit an electric stand mixer with the paddle attachment. Cream together butter and sugar until well blended. Then, mix in the egg, vanilla, and sour cream.
- Add in the flour mixture and continue mixing until combined (on low speed).
- Wrap the dough in plastic wrap and shape into a round disc. Chill for at least 3 hours.
- Preheat the oven to 350F (180C). Use a cookie scoop to scoop the cookies and place on a baking sheet lined with parchment paper.
- Bake for 10 minutes and remove from the oven. The center should still be slightly uncooked.
- Allow the cookies to cool, and meanwhile, prepare the frosting: combine the cream cheese, butter, vanilla, and 1/2 cup of the powdered sugar with an electric mixer. Add 1/2 cup of sweetener at a time.Stop when the consistency is good. Spread the frosting onto the bottom of the cooled cookies and top with another cookie.
Excellent, going to make them again next week