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5 from 8 votes

Easy Keto Whoopie Pies

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. They are keto, low-carb, grain-free, and gluten-free!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 16 Servings
Calories: 196kcal

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.

Nutrition

Calories: 196kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 196mg | Potassium: 56mg | Fiber: 2g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg