Easy Keto Whoopie Pies

Easy Keto Whoopie Pies

Easy Keto Whoopie Pies

This recipe is designed to teach everyone how to make easy keto whoopie pies
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 13 whoopie pies
Calories: 202kcal


  • 112 grams coconut flour (1 cup)
  • 30 grams cocoa powder (1/4 cup)
  • 8 grams baking powder (1 1/2 tsp)
  • 1/4 tsp salt
  • 133 grams granulated sweetener (2/3 cup) I use granulated monkfruit sweetener
  • 4 large room temperature eggs
  • 1/2 cup butter, melted and cool
  • 120 grams room temperature plain yogurt or sour cream (1/2 cup)
  • 9 grams vanilla extract (2 tsp)

Marshmallow Cream Filling

  • 3/4 cup very soft room temperature butter
  • 96 grams marshmallow cream/fluff (1 cup) I use my keto marshmallow cream recipe
  • 12 grams vanilla extract (2 tsp)
  • 130 grams powdered sweetener (1 cup) I use powdered monkfruit/allulose blend


  • Preheat oven to 350 degrees. Line 3 large baking sheets with parchment paper. Set aside
  • Sift the cake dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until the dry ingredients are moist
  • Stir the butter, yogurt and vanilla in until fully combined and a smooth dough has formed
  • Scrape down the sides of the bowl and form into a ball. Massage the ball about 30 seconds to make sure of the texture. The dough should be lightly moist and hold its shape well. Form dough back into a ball and place back into the mixing bowl
  • Scoop the dough out 1 1/2 TBS at a time onto the prepared baking sheets. Roll each scoop into a smooth ball and press out to a 2-inch diameter circle. Place into preheated oven. Bake 350 degrees for 10 to 12 minutes until slightly darkened.
  • Remove from the oven. Cool on baking sheet at least 10 minutes to firm up. Transfer to a wire rack and cool completely before spreading the filling

Marshmallow Cream Filling

  • Beat butter in a large mixer bowl on medium about 1 minute until smooth. Scrape down the sides of the bowl. Beat the marshmallow cream in on low 10 seconds. Increase speed to medium and beat 45 seconds to 1 minute until smooth.
  • Scrape down the sides of the bowl. Turn mixer on low. Gradually add the powdered sweetener. Stop mixer and scrape down the sides as need. Once added scrape down the sides of the bowl and beat on medium 30 seconds to fully combine
  • To assemble the whoopie pies, turn half of the cooled cakes upside down with the flat side up. Scoop about 2 TBS of the filling in the center of the upside-down cakes
  • Cover the filling with a plain cookie. Gently press the cakes together until the filling reaches the edges of the cakes. Eat immediately. Store leftovers in an airtight container in the refrigerator up to 5 days


Serving: 1whoopie pie | Calories: 202kcal | Carbohydrates: 2.1g | Protein: 3.5g | Fat: 19.8g

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating