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Peppermint Chocolate Whoopie Pies

Peppermint whipped cream filling sandwiched between two chocolate keto cookies.
Course Dessert
Cuisine American
Keyword chocolate whoopie pies
Prep Time 15 minutes
Cook Time 10 minutes
Servings 8 Whoopie Pies
Calories 309kcal

Equipment

  • 2 baking sheets

Ingredients

CHOCOLATE COOKIES

  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp pink himalayan salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup Low Carb Sugar Substitute
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp liquid stevia
  • 2-4 tbsp water

PEPPERMINT WHIPPED CREAM

  • 1 tsp gelatin powder
  • 3 tbsp cold water
  • 1 cup heavy whipping cream
  • 15 drops liquid stevia
  • 1/4 tsp peppermint extract
US Customary - Metric

Instructions

CHOCOLATE COOKIES

  • Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper and set aside.
  • In a small bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, and salt.
  • In a large bowl, blend together butter and erythritol. Add the egg, vanilla extract, stevia, and water, and blend well. Add dry ingredients to bowl with the wet ingredients. Whisk until batter is well combined.
  • Allow batter to rest for 5 minutes.
  • Use a cookie scoop to portion 1 1/2 tablespoon-sized mounds of batter 2 inches apart on the prepared pans, pressing each down to an even thickness. Bake for 8-10 minutes, until puffy and the surface springs back when tapped. Transfer with a metal spatula to a rack to cool completely.

PEPPERMINT WHIPPED CREAM

  • Place cold water in a small, microwave-safe bowl. Sprinkle gelatin over water and let bloom for 5 minutes. Place bowl in microwave and melt for 5-7 seconds.
  • In a cold mixing bowl, whip heavy cream to soft peaks. Add stevia and peppermint extract. With mixer on low speed, drizzle in gelatin and mix until stiff peaks form.
  • Spread a rounded tablespoon of Peppermint Whipped Cream on flat sides of half the cookies, then sandwich with remaining cookies.
  • Best stored in an air tight container in the fridge up to 7 days.

Notes

Net Carbs: 4g
Serving Size: 1 Whoopie Pie
Yields: 8 Whoopie Pies
Note: nutrition reflects use of all the filling. Feel free to use less filling per whoopie pie for fewer calories per serving.

Nutrition

Calories: 309kcal | Carbohydrates: 7g | Protein: 5g | Fat: 31g | Fiber: 3g