These keto chocolate almond whoopie pies are the kind of dessert that makes people forget the word "low-carb" exists. Soft, brownie-like almond flour cakes hug a luscious chocolate cream filling, all finished with a silky almond-chocolate sauce. Tender, rich, and perfectly sweet, they look like they came from a bakery case.
Get ready to fall in love with the ultimate guilt-free indulgence! These Keto Chocolate Almond Whoopie Pies are a dream come true for anyone craving a rich, decadent dessert without the carbs. We’re talking two soft, brownie-like almond flour cakes hugging a luscious, creamy chocolate filling, all drizzled with a silky almond-chocolate sauce. They’re tender, perfectly sweet, and packed with flavor. Whether you’re living a low-carb lifestyle or just looking for a stunning gluten-free treat, this recipe is your new best friend.
Ingredients
• Yield: 6 servings
• Prep time: 9 minutes
• Cook time: 12 minutes
• CAKES
• 1¼ cups / 140g (4.9 oz) blanched almond flour
• ¼ cup / 25g (0.88 oz) unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ⅓ cup / 64g (2.26 oz) confectioners’ style sweetener
• ¼ cup / 57g (2.01 oz) unsalted butter or coconut oil, softened
• 3 large eggs
• 1 teaspoon almond extract
• FILLING
• ¾ cup / 170g unsalted butter, softened
• 6 oz / 170g cream cheese, softened
• ¾ cup / 144g (5.1 oz) confectioners’ style sweetener
• 2 tablespoons / 15g (0.53 oz) unsweetened cocoa powder
• 1 tablespoon heavy cream
• 1 teaspoon (5 ml / 0.2 fl oz) almond extract
• ALMOND CHOCOLATE SAUCE
• ¼ cup / 60ml (2 fl oz) heavy cream
• 2 tablespoons confectioners’ style sweetener
• ½ ounce / 14g (0.49 oz) unsweetened chocolate, finely chopped
• ½ teaspoon almond extract
• Fresh raspberries, for garnish
• SPECIAL EQUIPMENT
• 12-well whoopie pie pan or muffin top pan
Instructions
1. Preheat your oven to 325°F (165°C). Generously grease a 12-well whoopie pie or muffin top pan.
2. In a mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. In a separate bowl, use a hand mixer to beat the sweetener, softened butter, eggs, and almond extract until smooth and creamy.
3. Pour the wet into the dry and stir until just combined into a thick batter.
4. Spoon the batter into the prepared pan, filling each well about two-thirds full. Bake for 12 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool completely in the pan.
5. While the cakes cool, prepare the filling. In a medium bowl, use a hand mixer to cream the softened butter, cream cheese, and sweetener until light and fluffy. Mix in the cocoa powder, followed by the heavy cream and almond extract, stirring until everything is well combined.
6. To make the sauce, combine the heavy cream, sweetener, and chopped chocolate in a double boiler or a heat-safe bowl set over a pan of simmering water. Heat gently, stirring constantly, until the chocolate is fully melted and the sauce is smooth. Remove from heat and stir in the almond extract.
7. To assemble, place one cooled cake flat-side up. Spoon or pipe about 2 tablespoons (30 ml / 1 fl oz) of filling onto the cake, then gently press another cake on top. Repeat for all 6 whoopie pies.
8. Drizzle the warm chocolate sauce over the assembled whoopie pies and garnish with fresh raspberries. Store in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Nutrition Information
• Estimated values per serving (1 whoopie pie)
• Calories: 485
• Fat: 45g
• Protein: 10g
• Total Carbs: 9g (0.32 oz)
• Fiber: 5g
• Net Carbs: 4g (0.14 oz)
Pro Tips
• For the smoothest batter and filling, ensure your butter, eggs, and cream cheese are all at room temperature before you begin.
• Use a small cookie scoop to portion the batter evenly into the pan, ensuring all your cakes are a uniform size.
• For a bakery-style finish, use a piping bag with a large round tip to apply the filling onto the cakes.
• Do not overbake the cakes. They are best when they remain soft and fudgy in the center.
• Let the chocolate sauce cool for 2-3 minutes before drizzling. This allows it to thicken slightly for perfect drips that won’t melt the filling.
FAQ
Q: Are these chocolate whoopie pies gluten-free
A: Yes, this recipe is completely gluten-free. It uses blanched almond flour for the cakes, making it a perfect treat for those avoiding gluten.
Q: What is the net carb count for one whoopie pie
A: Each Keto Chocolate Almond Whoopie Pie contains approximately 4 grams (0.14 oz) of net carbs, making it an excellent low-carb dessert option.
Q: How should I store these keto whoopie pies
A: Store the assembled whoopie pies in an airtight container in the refrigerator. They will remain fresh for up to 4 days.
Q: Can I make this recipe without a whoopie pie pan
A: Yes, if you do not have a whoopie pie pan, the recipe suggests that a muffin top pan is a suitable alternative to get the correct cake shape.
Pro Tips
- Bring the butter, eggs, and cream cheese to room temperature before mixing. This is the easiest way to get both the batter and the filling perfectly smooth.
- Do not overbake the cakes. Pull them at 12 minutes when a toothpick comes out clean; they are at their best when the centers stay soft and fudgy.
- Use a small cookie scoop to portion the batter evenly and fill each well about two-thirds full, so every cake bakes to a uniform size for sandwiching.
- Let the chocolate sauce cool for 2-3 minutes before drizzling. It thickens just enough to give you perfect drips that will not melt the filling.
- For a bakery-style finish, pipe the filling onto the cakes with a bag fitted with a large round tip. Store the assembled pies in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Are these chocolate whoopie pies gluten-free?
Yes, the recipe is completely gluten-free. The cakes are made with blanched almond flour instead of wheat flour.
What is the net carb count for one whoopie pie?
Each assembled whoopie pie has 9g of total carbs and 5g of fiber, which works out to about 4g of net carbs.
How should I store these keto whoopie pies?
Keep the assembled pies in an airtight container in the refrigerator. They stay fresh for up to 4 days.
Can I make this recipe without a whoopie pie pan?
Yes. A muffin top pan is a suitable alternative and gives the cakes the same flat, round shape needed for sandwiching.
Recipe card below.
More Recipes You’ll Love
- Instant Pot Chicken Curry (Dump-and-Go)
- The Easiest, Zestiest Salmon You’ll Ever Make!
- Instant Pot Chicken Casserole
Keto Chocolate Almond Whoopie Pies
Ingredients
Method
- Preheat your oven to 325°F (165°C). Generously grease a 12-well whoopie pie or muffin top pan.
- In a mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, use a hand mixer to beat the sweetener, softened butter, eggs, and almond extract until smooth and creamy.
- Pour the wet into the dry and stir until just combined into a thick batter.
- Spoon the batter into the prepared pan, filling each well about two-thirds full.
- Bake for 12 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool completely in the pan.
- While the cakes cool, prepare the filling.
- In a medium bowl, use a hand mixer to cream the softened butter, cream cheese, and sweetener until light and fluffy.
- Mix in the cocoa powder, followed by the heavy cream and almond extract, stirring until everything is well combined.
- To make the sauce, combine the heavy cream, sweetener, and chopped chocolate in a double boiler or a heat-safe bowl set over a pan of simmering water.
- Heat gently, stirring constantly, until the chocolate is fully melted and the sauce is smooth.
- Remove from heat and stir in the almond extract.
- To assemble, place one cooled cake flat-side up. Spoon or pipe about 2 tablespoons (30 ml / 1 fl oz) of filling onto the cake, then gently press another cake on top.
- Repeat for all 6 whoopie pies.
- Drizzle the warm chocolate sauce over the assembled whoopie pies and garnish with fresh raspberries. Store in an airtight container in the refrigerator for up to 4 days.
- Do not overbake the cakes. They are best when they remain soft and fudgy in the center.
- Let the chocolate sauce cool for 2-3 minutes before drizzling. This allows it to thicken slightly for perfect drips that won't melt the filling.
