Indulge your sweet tooth with these Keto Zucchini Bread Whoopie Pies! The zucchini bread layers are so soft and perfectly compliment the tangy cream cheese frosting inside. Easy to make, they are ready to enjoy in 30 minutes! They are keto, low-carb, grain-free, and gluten-free!
Whoopie Pies are amazing. They are basically cookies with filling inside. You know, what OREOs want to be when they grow up.
And these zucchini bread whoopie pies are the best keto version! Made with almond flour and shredded zucchini, they are wonderfully moist and one is definitely not enough!
You don't need a glass of milk with whoopie pies. They are delicate and chewy and fall apart in your mouth. Oh, they are so good.
Be sure to check out our Keto Red Velvet Whoopie Pies and Keto Pumpkin Whoopie Pies if you love these!
Why You Will Love These Keto Whoopie Pies!
- Quick: You can make a batch of these in 30 minutes, perfect when you are craving something sweet!
- Low carb: Each whoopie pie contains only 3g of net carbs.
- Perfect for a crowd: This recipe makes 16 whoopie pies, so it's a great recipe if you are entertaining.
Check Out How to Make These Pies
These whoopie are really simple to make. You just have to bake the zucchini bread cookies. Then, whip up some keto cream cheese frosting and fill the cookies with the frosting.
And finally, try not to eat the entire batch at once. It's tough, we know!
The entire recipe is at the bottom of the post. But first, we made this video tutorial so you can see how easy these are to make. Watch it now!
Ingredients
You will probably have most of the ingredients on hand in your pantry or fridge.
Pantry Items
- Almond flour: Almond flour is a great gluten-free and keto-friendly alternative to flour.
- Baking powder and baking soda: To help the cookies rise when they bake.
- Coconut oil: To provide healthy fats and moisture to the whoopie pies.
- Ground cinnamon, vanilla extract and salt: For seasoning and sweetness.
- Xanthan gum: Helps to bind the ingredients together.
- Granular erythritol: Like Swerve brand.
- Confectioners erythritol: If you don't have this on hand, you can add the granular erythritol to a food processor and process until if becomes a powder.
Fridge Items
- Butter: Use softened butter so that it combines easily with the other ingredients. We use unsalted, but you can use salted and adjust the amount of added salt in the recipe.
- Cream cheese: Again, this should be softened and use full-fat.
- Eggs: Use organic and pastured eggs if possible.
- Sour cream: Sour cream adds a great tanginess to the whoopie pie filling.
- Zucchini: Grated zucchini adds moisture making these treats super yummy!
How to Make Keto Whoopie Pies
The full instructions are detailed in the recipe card at the end of this post.
But we wanted to give you step-by-step instructions, so you know exactly how to make these low-carb whoopie pies.
Step #1. Shred Your Zucchini
This recipe calls for shredded zucchini, so let's break down the basics.
You don't need to peel the zucchini before you shred it. But you should cut off both ends of the zucchini.
Either use a food processor or shred the zucchini using a handheld grater. Both options work.
- Food Processor: Add the grating attachment to your food processor. Cut your zucchini into several smaller pieces for easier grating. Turn on the food processor and place the zucchini in the shoot of the processor to grate.
- Handheld Grater: Place a standup box grater on a plate or cutting board on the counter and shred the zucchini by continuously running it over the large holes of the grater.
Lightly dry the shredded zucchini with paper towels.
Step #2. Make the Whoopie Pie Batter
In a medium bowl, mix together the dry ingredients and in a larger bowl mix together all the wet ingredients.
Next, stir in the shredded zucchini to the wet ingredients bowl.
Slowly pour the dry ingredients into the wet ingredients and mix until combined.
If you have ever made zucchini bread before, this batter will look familiar. Since we are making cookies out of it, it won't be nearly as fluffy. It'll appear a bit denser.
It should be a nice, thick batter (like the picture below).
Step #3. Bake The Cookies
Take roughly 1 tablespoon of the batter and form 2-inch circles on two lined baking sheets spaced 2-inches apart.
To keep all the cookies the same size, use an ice cream scoop. It's important to keep them the same size so they all cook at the same time (you don't want any to burn while others are still gooey).
Also, if they are the same size, they will make uniform whoopie pies.
This recipe makes 16 whoopie pies, which means you need 32 zucchini bread cookies. If you don't have two baking sheets, you can make the cookies in two batches. The cookies only take 10 minutes to bake, so it won't add much extra time.
Add the cookies to the oven and bake at 350°F for 10 minutes or until they turn golden brown. Like the picture below.
Step #4. Make The Whoopie Pie Filling
While the cookies are baking, make your filling.
All you need to do is add the ingredients to a mixing bowl and use an electric mixer to combine.
Using an electric mixer will get the filling really light and well-whipped.
This filling has a similar taste and texture to frosting, so save this recipe and reuse it on top of keto cupcakes next time.
Step #5. Assemble the Whoopie Pies
Make sure the cookies are cooled off completely before adding the frosting. If you add it too soon (while they are still warm), the frosting will melt.
If you want the whoopie pies to have a pretty look to them, use a piping bag. Don't have a piping bag? Make your own! Put the frosting in a plastic sandwich bag and cut a hole in the corner.
Now you are ready to squeeze the frosting onto the cookies.
Pipe about 2 tablespoons of frosting on the bottom zucchini bread cookie layer.
Add another zucchini bread cookie on top and gently press down so that the frosting spreads almost to the edge of the cookie layers.
Your finished whoopie pies should look like the picture below.
Recipe Notes and Tips
Before you start cooking, let's go over a few quick tips:
- Lightly dry your zucchini. Pat the shredded zucchini with paper towels or a kitchen towel, but don't squeeze it. You want to keep the moisture in for the best pies.
- Use uniform sizes. To keep all the zucchini bread cookies the same size, use an ice cream scoop. It's important to keep them the same size so they all cook at the same time (you don't want any to burn while others are still gooey).
- Can bake in batches. This recipe makes 16 whoopie pies, which means you need 32 zucchini bread cookies. If you don't have two baking sheets, you can make the cookies in two batches. The cookies only take 10 minutes to bake, so it won't add much extra time.
- Cool your layers. Allow the baked zucchini bread cookie layers to cool completely before frosting them so that the filling doesn't melt.
Frequently Asked Questions
There are about 3g net carbs in each one. That's it! So you really could eat a few of these at a sitting without hurting your macros.
Since these are so low in carbs, you can enjoy them as a keto-friendly breakfast, take them to your next party, or serve them at a weekend brunch. They present beautifully.
Actually, they are pretty nutritious. Normally, whoopie pies are full of sugars and refined grains, but our Clean Keto version is low-carb, grain-free, and full of vitamins, so eat up.
They are a fantastic source of healthy fats and protein. Plus, the shredded zucchini contains significant amounts of Vitamin B6, riboflavin, folate, Vitamin C, Vitamin K, potassium, and manganese
This recipe is really easy to modify. If you don't like zucchini or don't have any on hand, you can leave it out completely. It won't change the cookies that much.
Or, you can replace the zucchini with shredded carrots. That will add some color to it. Just make sure the carrots are shredded very thin since they have a different texture. Also, carrots have a higher carb count, so the macros will change a little.
More Keto Dessert Recipes
If you’d like more delicious desserts that are perfectly keto, then check out these favorites:
- Keto Raspberry Cheesecake Bars
- Keto Peanut Butter Chocolate Chip Cookies
- Keto Triple Chocolate Doughnuts
- Keto Apricot And Pistachio Dark Chocolate Bark
- Keto Double Chocolate Chip Cookies
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these easy keto whoopie pies and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!
Easy Keto Whoopie Pies
Ingredients
For the Zucchini Bread Layers
- 1 1/2 cups almond flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 3/4 cup granular erythritol
- 2 eggs
- 1/2 cup coconut oil melted
- 2 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 1 cup shredded zucchini lightly dried with paper towels
For the Cream Cheese Frosting Filling
- 4 oz. cream cheese softened
- 6 tablespoons butter softened
- 1/2 teaspoon vanilla extract
- 1 cup confectioner erythritol
Instructions
For the Zucchini Bread Layers
- Heat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, mix together the flour, xanthan gum, salt, baking powder, baking soda, and cinnamon.
- In a large bowl, mix together the erythritol, eggs, and coconut oil. Stir in the sour cream and vanilla extract.
- Stir in the shredded zucchini.
- Pour the dry ingredients into the wet ingredients and mix until combined.
- Take roughly 1 tablespoon of batter (we like to use an ice cream scoop) and form 2 inch circles on the lined baking sheet spaced 2 inches apart.
- Use your finger to smooth the edges so that they are smooth and a nice circular shape.
- Bake for about 10 minutes or until the tops start to turn golden brown.
- Allow to cool before removing from the baking sheet.
For Cream Cheese Frosting Filling
- Beat all the ingredients together with an electric mixer in a medium sized bowl.
- Transfer the frosting to a piping bag or ziploc sandwich bag (if using a ziploc bag, snip off about 1” from the bottom corner of the bag).
- Pipe about 2 tablespoons of frosting on the bottom zucchini pie layer.
- Add another zucchini pie layer on top and gently press down so that the frosting spreads almost to the edge of the cake layers.
Notes
- Lightly dry your zucchini. Pat the shredded zucchini with paper towels or a kitchen towel, but don't squeeze it. You want to keep the moisture in for the best pies
- Use uniform sizes. To keep all the zucchini bread cookies the same size, use an ice cream scoop. It's important to keep them the same size so they all cook at the same time (you don't want any to burn while others are still gooey).
- Can bake in batches. This recipe makes 16 whoopie pies, which means you need 32 zucchini bread cookies. If you don't have two baking sheets, you can make the cookies in two batches. The cookies only take 10 minutes to bake, so it won't add much extra time.
- Cool your layers. Allow the baked zucchini bread cookie layers to cool completely before frosting them so that the filling doesn't melt.
Cathy
Can butter be substituted in place of the coconut oil.
Rachel
Amazing! Such a great recipe
Jackie
This has become one of my favorites. Thanks
Pam
They taste really good. I substituted with swerve confection sugar 3/4 cup.
Nichole
Can you substitute almond flour for another flour? I have a nut allergy.
Clean Keto Lifestyle
Hi Nichole! Good question - we haven't used an alternative flour in this recipe. But cassava flour may be a good gluten free substitute. Just a quick heads up - cassava flour will add more net carbs to the recipe.
Mary Bulson
What did I do wrong? Mixture was like soup. I ended up making mini zucchini breads and putting filling in the middle. The are delicious..the only thing I did different was switching out xantham gum w/corn starch...not sure this should have made a difference. Cookies stuck to the parchment paper, switched out for just pan, cookies very flat, not whoopie pie worthy.
Erin
Can I sub cornstarch for the xanthan gum? I’ve tried these twice with that sub and each time they come out DELICIOUS but so flat and delicate. I can’t figure out if the cornstarch sub is the problem but I’m determined to get it right! 🙂
Donna
I just made these today, will definitely make again! Mine took 20 minutes to bake, thank you for sharing!
Heather
Five stars for the cookie itself. Ours didn't crisp up and were flat as a tortilla, but tasted amazing, even by the standards our resident zucchini hater. The frosting was waaaay too sweet (used Swerve confectioners) and inedible. I'm used to erithrytol so it's not that. Will try to resurrect for some other confection. But the cookies don't need it. Unsure if I'm throwing my macros.
Kristy
I just made these and put the ing n my carb manager. I don’t c how u hot 2.5 g net carb mine came up 10 net carb!!! And I compared your brands to mine and mine have less carbs and same sugar alcohols ect.
Just wondering how urs can be so low in net carbs??
Clean Keto Lifestyle
Hi Kristy! We just recalculated the carbs in our calculator and still got 2.5g net carbs. Did you divide all the ingredients by 16 (which is how many whoopie pies the recipe yields)?
Thomas Austin
These are the best!
Marie
I was so excited to try these and they didn't disappoint. Really delicious and hard to believe they are keto.
Clean Keto Lifestyle
Thanks Marie!! We are so glad you loved them!
Angela
These are soooo good!!! The only thing I will do different next time is make more filling. The cookies on their own are really good, too. I had to bake for 20 minutes. If you're on the fence about these just do it. They are so worth it. Thank you so much for sharing. Definitely will be making these again.
Clean Keto Lifestyle
Thank you so much Angela!!! We are so glad you liked them!!!!
Cherie
These were amazing! My husband and I are doing keto and are always wanting some treat! This fits perfectly! I also had to cook them 20 mins. Thanks for sharing!
Clean Keto Lifestyle
Yay!!! So glad you liked them!! Thanks so much for your kind words!
Charlene
Can you add heck to frosting to make a little more creamier? Mine comes out real thick
Hyun
This recipe looks amazing! Just wondering, would it be okay to substitute butter for coconut oil?
Clean Keto Lifestyle
Hi Hyun!! Yes - you should be able to substitute butter for coconut oil.
Charlene
Hi I’m Charlene again . I misprinted heck for heavy whipping cream
Jennifer
I made these last night for the first time. AMAZING!! My husband and father are doing low carb and have been craving a dessert for several weeks. I am so glad I found your recipe. I used the Swerve brand substitute as you mentioned above. No weird aftertaste! This was a huge hit and will be a routine treat for us. Thank you for sharing recipe with everyone. Next time I will try it as a zucchini loaf.
Clean Keto Lifestyle
Hi Jennifer!! Yay - we are so glad they were a hit!!! Thanks so much for letting us know!
Maria
How about substituting zucchini with pumpkin puree? Would this work? I love zucchini bit I have pumpkin puree on hand at the moment.
Clean Keto Lifestyle
Hi Maria! We *think* this substitution will work. We would recommend baking a small test batch of the whoopie pie layers first. Also, the baking times may need to be adjusted slightly as well. Keep us posted on how they turn out!
Maria
These things are amazing!!!! I was going to try them with pumpkin puree a few weeks ago but ended up using it on something else...I just made these and I cannot believe how good they are. I did have to put in 1/2 extra of flour and they took about twenty minutes to bake. I also reduced the sugar by 1/3 on the frosting
Clean Keto Lifestyle
Yay!!! So glad you loved them!!!
Bridget
Would this recipe still work if I double it?
Clean Keto Lifestyle
Hi Bridget!! Absolutely! Just make to stir all the ingredients really well!
emily
Just wondering how to store these Whoopie pies, and do they freeze well?
Clean Keto Lifestyle
Hi Emily!! Store any leftover Whoopie Pies in a sealed container in the fridge. In terms of freezing them, we would recommend only freezing the baked zucchini bread layers. Then just whip up a batch of the cream cheese filling when you are defrosting the layers.
Debbie
I would like to make these without the artificial sweetener, for my grandson what would be the measured substitution of sugar/ coconut sugar .? Would it be the same 1:1 substitution? They look so yummy!
Clean Keto Lifestyle
Hi Debbie! They are so delicious! Yes - substitute the erythritol 1:1 for regular or coconut sugar.
Suzanne
These look so good! Do you use this dough base for any other recipes?
Clean Keto Lifestyle
Hi Suzanne,
We use the same dough for regular zucchini bread. To make 2 whole loaves, just double the recipe (except only use 3 eggs) and bake in two 8"x4" loaf pans at 325°F for 40-55 minutes.
Enjoy!