Keto Whoopie Pie Recipe
Soft chocolate almond flour cakes sandwich a smooth cream cheese filling in this Keto Whoopie Pie Recipe. Sifted dry ingredients and powdered sweetener help create tender rounds and a creamy center.
Equipment
- Cookie sheets
- Parchment paper
- Whisk
- Sifter
- Ice cream scoop
- Hand mixer
- Piping bag
Ingredients
- 2 cups almond flour (Bob’s Red Mill)
- 1/2 cup Swerve Granular Sugar Replacement
- 1/3 cup cocoa powder (we use Droste brand for extra rich color and flavor)
- 2 teaspoons baking powder (Hain brand is grain-Free)
- 1/4 teaspoon baking soda
- 2 eggs
- 1/4 cup + 1.5 tablespoons full fat coconut milk (or you can use half + half instead)
- 2.5 tablespoons olive oil (or oil of choice)
- 1 tablespoon vanilla extract
- 1/2 tablespoon apple cider vinegar or white vinegar
- 1 eight oz container cream cheese room temperature (Kite Hill for dairy-free)
- 2.5 tablespoons butter softened (Earth Balance Spread for dairy-free)
- 1 cup Swerve Confectioner Sweetener
- 2.5 tablespoon whole milk (or coconut milk)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Heat the oven to 350°F and cover two cookie sheets with parchment paper. The lined sheets provide a surface where the delicate cakes can bake and cool without transferring them.
- Combine the almond flour, granular Swerve, cocoa, baking powder, and baking soda with a whisk, then pass the mixture through a sifter into another bowl. The dry mixture should look evenly blended, without visible cocoa or flour clumps.
- Whisk the eggs, milk, olive oil, vanilla, and vinegar into the sifted mixture until uniformly combined. Expect a thick batter that holds a mound when scooped.
- Deposit half-scoop portions with an ice cream scoop onto the prepared sheets. Keeping the portions consistent helps the finished sandwich halves match.
- Use a toothpick to tidy each mound into a circle about 2.5 to 3 inches across, leaving generous gaps. The batter will spread during baking, so the rounds need room around their edges.
- Portion the batter into 15 rounds total. This provides pairs for seven pies and one spare round if a cake breaks during handling.
- Bake the sheets on the top and bottom oven racks for 12 to 14 minutes, then leave the rounds on their sheets until completely cool. The cakes feel delicate while warm and become firmer as they cool.
- Use the optional 15-minute freezer cooling shortcut by placing the cookie sheets in the freezer. Handle the rounds only after they have cooled completely and feel firm enough to lift.
- Beat the softened cream cheese and butter with a hand mixer, blend in the milk and vanilla, then sift in the confectioners Swerve and salt and beat again. The finished filling should look creamy and evenly blended.
- Chill the filling if it needs thickening, then transfer it to a piping bag or a large zip-top bag with a corner snipped off, or reserve it for spreading with a knife. A thicker filling holds its shape more readily between the cakes.
- Turn seven cooled rounds flat-side up, pipe or spread filling over them, and cap each with a matching round. The flat undersides create level surfaces for the filling and support the domed tops.
- Refrigerate leftover assembled pies in an airtight container. The closed container helps protect the cakes from drying out.
Notes
Texture tip: Whisk the dry ingredients first and pass them through a sifter to break up almond flour and cocoa clumps for a finer crumb. Cooling tip: Warm almond flour rounds are fragile. Let them cool and firm up completely on the parchment paper before lifting or flipping, or use the 15-minute freezer shortcut for the unfilled cake sheets. Filling tip: Sift the confectioners sweetener before beating to prevent a gritty frosting, and chill the filling if needed so it holds its shape without squeezing out. Dairy-free option: Use coconut milk in both the cakes and frosting along with the listed dairy-free cream cheese and plant-based butter spread. Storage: Keep assembled leftover pies in an airtight container in the refrigerator without pressing down on the tops. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.