Easy Keto Whoopie Pies - Clean Keto Lifestyle (2024)

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

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!