Chocolate Peppermint Whoopie Pies (low carb + keto)
These Chocolate Peppermint Whoopie Pies are a must for your holiday celebrations! Classic whoopie pies get a fun, festive, low carb twist with a creamy peppermint filling!
I’m so excited to share this delicious, low carb desert with you today! This recipe combines two of my all time favorites, chocolate and peppermint! I love this combination year round but, especially around the holidays! This time of year I typically turn to peppermint mocha to get my fix, but I wanted to try something new.
These keto friendly Chocolate Peppermint Whoopie Pies are a festive treat perfect to take to all of your holiday parties! The low carb chocolate cookies are soft and moist, and are filled with a whipped peppermint frosting!
Ingredient Needed for Chocolate Peppermint Whoopie Pies
You will find the full recipe and instructions at the bottom of this post in the recipe card, but a quick overview of the ingredients you will need are:
- Almond flour
- Coconut Flour
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Granular Monkfruit Sweetener
- Butter
- Egg
- Sour Cream
- Vanilla Extract
For the frosting or peppermint filling you will also need cream cheese, butter, confectioners monkfruit sweetener, peppermint extract and vanilla extract.
How do you make peppermint whoopie pies?
This recipe is comprised of a few simple steps.
- The first thing you need to do is prepare the chocolate cookie dough and chill the mixture at least two hours, though I suggest chilling overnight for the best results.
- The next step is to bake the cookies and allow them to cool completely. This is very important because if you add the frosting to a warm cooking it will melt and ooze out.
- Lastly, make the peppermint frosting and give it a quick taste. Some people like their frosting sweetener, or flavored more strongly, make sure the filling is how your family likes it and adjust accordingly. Once the peppermint filling is perfect pipe or spread the filling along the bottom of one of the cookies, and sandwich another cookie on top.
How many carbs are in each?
This recipe makes 12 delicious cookie sandwiches! These keto cookies have just 4.8 net carbs each, you can find the full nutritional information in the recipe card below.
Can you freeze homemade whoopie pies?
These whoopie pies can be made ahead of time because they freeze beautifully. You can make a double or triple batch and give them as teacher gifts or for other special people in your life! These festive cookies will be a hit at any holiday party!
Other Low Carb Desserts
- Keto Cranberry White Chocolate Cookies
- The BEST Keto White Chocolate Macadamia Nut Cookies
- Dark Chocolate Chip Cookies (coconut flour recipe)
- No Bake Almond Butter Cookies
If you are short on time and need a cookie recipe that does not require chilling these sheet pan cookies are the way to go! Because they are made in a sheet pan the dough does not have an opportunity to spread. You can make these sweet treats in a matter of minutes with no rolling or chilling! Try these low carb Chocolate Chip Sheet Pan Cookies or these decadent Double Chocolate Sheet Pan Cookies!
Get the Recipe: Chocolate Peppermint Whoopie Pies (low carb + keto)
Ingredients
Chocolate Cookies
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated monkfruit sweetener
- 1 large egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
Peppermint Filling
- 2 ounces cream cheese, softened
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups confectioners monkfruit sweetener, add 1/2 cup at a time to get your desired consistency and sweetness, you may use slightly more or less depending on your preference
- 1-2 tablespoons almond milk or heavy cream, use only as needed to thin your frosting to your preference
Equipment
Instructions
- In a large mixing bowl whisk together almond flour, coconut flour, baking powder, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in the egg, sour cream, and vanilla extract.
- With mixer set on low speed slowly add in flour mixture and mix until combined.
- Wrap the dough in plastic wrap and shape each into a round disk. Chill for a minimum of 2 hours, preferably overnight.
- When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a 1 inch cookie scoop and place on a silicone lined baking sheet.
- Bake for 4 minutes and remove the pan from the oven. CAREFULLY drop the pan onto your countertop from the height of about 4 inches. Repeat this step 4-5 times. By dropping the pan the cookies will spread and thin to create a perfectly chewy cookie.
- Place the cookies back in the oven and bake an additional 5-6 minutes. Remove from the oven when the center is still slightly undercooked, it will finish baking as it cools.
- Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.
To Make the Frosting
- Combine the cream cheese, butter, vanilla, peppermint extract and 1/2 cup of the powdered sugar to a mixing bowl and beat with an electric mixer. Add 1/2 cup of the sweetener at a time until it reaches your desired consistancy and sweetness. Use 1-2 tablespoons liquid to thin as needed.
- Pipe or spread the frosting onto the bottom of one completely cool cookie and top with another cookie.
Notes
SaveSave
