Low-Carb Chocolate Peanut Butter Whoopie Pies

These Low-Carb Chocolate Peanut Butter Whoopie Pies offer a keto-friendly twist on a classic treat. With a soft, cakey chocolate exterior and a creamy peanut butter filling, these whoopie pies are sure to satisfy your sweet tooth without the carb overload.

Course Desserts

Cuisine American

Keyword Chocolate, Dessert, Gluten-Free, Keto, Low-Carb, Peanut Butter, Whoopie Pies

Prep Time 20

Cook Time 15

Total Time 35

Servings Whoopie Pies

Calories 280kcal

Equipment

Mixing bowls
Whisk
Measuring cups and spoons
Baking sheet
Parchment paper
Cookie scoop (optional)
Wire rack

Ingredients

For the Chocolate Cakes:

1 cup almond flour (112g)
⅓ cup cocoa powder (30g)
½ cup granular erythritol (100g)
1 tsp baking powder (4g)
¼ tsp salt (1g)
2 large eggs
¼ cup unsalted butter, melted (60ml)
1 tsp vanilla extract (5ml)

For the Peanut Butter Filling:

¾ cup creamy peanut butter, sugar-free (180g)
¼ cup powdered erythritol (50g)
2 tbsp unsalted butter, softened (30ml)
½ tsp vanilla extract (2.5ml)
1-2 tbsp almond milk, if needed for consistency (15-30ml)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, granular erythritol, baking powder, and salt, ensuring there are no lumps.
In a separate bowl, beat the eggs, then mix in the melted butter and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until you form a thick batter.
Use a cookie scoop or spoon to drop dollops of batter onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the cakes spring back when gently pressed. Cool them on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the peanut butter filling by mixing together the peanut butter, powdered erythritol, softened butter, and vanilla extract in a bowl. If the filling is too thick, add almond milk one tablespoon at a time until you reach the desired consistency.
Once the cakes are cool, spread or pipe the peanut butter filling onto the flat side of half of the cakes, then top with the remaining cakes to form the whoopie pies.
Chill the whoopie pies in the refrigerator for at least 30 minutes to set the filling before serving.

Notes

Ensure all ingredients, especially the peanut butter, are sugar-free to keep the recipe keto-friendly.

The whoopie pies can be stored in an airtight container in the refrigerator for up to 1 week.

For a nut-free version, substitute almond flour with coconut flour, but adjust the quantity as coconut flour is more absorbent.

Nutrition