Keto mint chocolate whoopie pies

Keto mint chocolate whoopie pies

Preheat oven to 325. Grease a 12- or 24-well muffin pan.

For the pies:

Dry mixture:

  • 1 1/4 cup blanched almond flour

  • 1/4 cup unsweetened cocoa powder

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt

Wet mixture:

  • 1/4 cup unsalted butter (room temperature)

  • 1/3 cup Swerve icing sugar

  • 3 eggs

  • 1 teaspoon mint extract


  • In a mixing bowl, whisk together the ingredients for the wet mixture.

  • In a separate bowl, mix the ingredients for the dry mixture.

  • Pour dry mixture into wet mixture and mix well.

  • Fill the wells of your muffin pan with about 1 tbsp each of the batter. More batter per well = puffier pies.

  • Bake for 12 minutes or so.

While your mini pies are baking, prepare the filling:

  • 3/4 cup unsalted butter (room temp)

  • 6 oz cream cheese (room temp)

  • 3/4 cup Swerve icing sugar

  • 1 tbsp heavy cream

  • 1 tsp mint extract


  • mix together the butter, cream cheese and Swerve

  • Once mixed, add in the heavy cream and mint extract and stir to combine

Bringing it all together:

  • once the pies are cooled, you can slice them lengthwise to make them a little thinner (this is what I did to make them easier to hold)

  • place one pie flat side up, dollop some filling on it, and top with another pie

  • Repeat until you’re all done

This recipe is a little bit of work but trust me it’s worth it. I honestly can’t believe these are Keto.

Macros (per serving, my recipe yielded 12 completed whoopie pies)

  • 300 cals

  • 30g fat

  • 5.5g protein

  • 2g net carb

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