Grain Free Chocolate Whoopie Pies
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Gran Free Chocolate Whoopie Pies, Keto, Sugar Free
I recently posted a picture of these grain free chocolate whoopie pies on instagram and they were a big hit, with lots of requests for the recipe. Every since I got my whoopie pie pan I’m having fun, like these keto pancakes.
I also told everyone there that my word for the year is diligence, and let me tell you that is what it took to get this perfect, springy sponge cake texture a whoopie pie requires.
The Spinach Tiger Test Kitchen Tested the Recipe for Grain Free Whoopie Pies Six Times
Like all of my successful alternate flour recipes, I test again and again and again using Swerve as our sweetener. This has paid off for me and for you, because google takes these to the top of the picks and shares them with you.
You will see several versions of darker chocolate whoopie pies here as I kept improving the recipe. This is all about using various unsweetened cocoas. We liked all versions and all the fillings, but the recipe we decided upon struck a nice balance of chocolate and was the most moist. As far as fillings, we liked them all!
Our decision at the end was to mix these, but you should make it your own way, and the recipe will note that.
I want you to have baking success, especially if you’re using these recipes for a low-carb or ketogenic diet or life style. Aside from that, the ingredients are expensive and as a blogger, I can absorb the cost of dozens of eggs, butter, cream and Swerve so you don’t have to.
What Makes Good Grain Free Chocolate Whoopie Pies
Whoopie pies are actually little cakes that are filled with a cream or frosting center. Since I was baking with coconut flour, I was struggling getting a moist enough crumb that could be refrigerated without turning into a rock, in case you used the stabilized whipped cream filling!
The challenge with making a grain free whoopie pie is getting that “bounce” a whoopie pie has. The cake can’t fall apart or be too crumbly. It has to hold the filling and eating should be easy.
Oil or Butter?
My first three grain free whoopie pies tasted good, but the texture was too dry. I tried making them with all butter (for flavor). Then I used half butter, half avocado oil which was okay. On the last batch I used 100% avocado oil and the texture went beyond my expectations. This made a world of difference and gave me the grain free whoopie pie I was looking and the closest cake texture to all purpose flour. This means this is a great recipe, because you cannot tell the difference!
Baking with Coconut Flour
- Coconut flour is not very expensive and you don’t need to use a lot. In general, you will use 1/4 cup compared to 1 cup of regular flour.
- Coconut flour has no real coconut taste once baked.
- Coconut flour absorbs liquid more than other flours. You will use more eggs than usual. This recipe uses six eggs.
- Coconut flour will yield a sponge cake texture and baked goods will stay moist, if baked with enough liquid.
- I use this coconut flour.
In this recipe for grain free chocolate whoopie pies, I used coconut flour, unsweetened cocoa both regular and dark, vanilla, six eggs and sour cream. I did not make the typical marshmallow cream filling because this is a keto recipe. I do offer you many ways to fill these below, and will keep adding fillings as I make them. I’m thinking raspberry cream would be fun!
By the way, you can make cupcakes with this recipe too!
Chocolate Whoopie Pies Can Be Filled Many Ways
- Stabilized Whipped Cream: 1 cup heavy whipping cream with 2 tablespoons cream cheese, 2 tablespoons Swerve.
- Peanut Butter Cream : 1/4 cup butter, 1/2 cup peanut butter, 1 cup confectioner’s sugar, 1/4 cup heavy cream.
- Chocolate Buttercream: 1/3 cup unsweetened cocoa, 1 cup confectioner’s sugar, 1/2 cup butter, vanilla, 1/4 cup heavy cream (this
- Cream Cheese Frosting: 4 ounces cream cheese, 4 tablespoons unsalted butter, 2 cups Confectioner’s Swerve.
- Chocolate Ganache: If using Lily’s Dark Chocolate Melt 8 ounces Darkest Chocolate chips with 8 tablespoons butter. Once smooth, add 1 cup heated cream. Mix well. Cool Completely. (this is my favorite chocolate filling).
Lily’s Dark Chocolate is used by many keto bakers, but it doesn’t melt and perform exactly the same. However, when I added in more butter than usual, I got a fantastic result.
- Chocolate Ganache, if using regular dark chocolate: Heat 1 cup heavy cream. Pour over 8 ounces chopped chocolate. Sit for five minutes. Stir until incorporated. Stir in 2 tablespoons softened butter.
See recipe for values. Each Whoopie pie is 4 net carbs, 309 calories, but does NOT include filling.
Keep in mind that while these are low-carb and keto friendly, they are high in calories and should be eaten as special treat.
You might also love these keto ricotta cookies, or this grain free lemon cake.
You may also like this keto friendly chocolate budino.
See More Spinach Tiger Grain Free Baking Recipes Here
See More Keto Recipes Here
Grain Free Chocolate Whoopie Pies
- 1/2 cup coconut flour
- 1/2 teaspoons baking soda
- 1/4 teaspoons sea salt
- 1/2 cup sifted unsweetened cocoa (see notes)
- 3/4 cups this sifted confectioner's swerve or powdered erythritol)
- 1/2 cup avocado oil
- 6 eggs
- 1 teaspoon vanilla
- 2 tablespoons sour cream
- Mix coconut flour with baking soda, salt. Set aside.
- Heat oil and unsweetened cocoa in sauce pan, just enough that the mixture is incorporated.
- Place this mixture in your mixer.
- Add sifted Swerve.
- Add eggs and sour cream. Incorporate well.
- Add vanilla.
- Add coconut flour mixture. Mix batter until ingredients are well incorporated.
- Grease your whoopie pie pan. This is very important.
- Bake for 8 to 10 minutes at 350 Degrees F.
- Cool COMPLETELY before removing.
- Fill with any filling of your choice. See body of this recipe for filling ideas.
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Thank you for this! My husband is a Whoopie pie connoisseur and we love to eat them but hate all the sugar and carbs. Who knew that avocado oil could be such a secret ingredient! My cakes turned out nice and spongy. I need to play with the filling more. I don’t like the aftertaste of powdered Swerve but just discovered that there is a powdered Monkfruit sweetener! I will try that next time in the cream cheese filling. Thank you thank you!
(For clarity, it would’ve been helpful in your instructions to note that the batter needs to be baked in a muffin tin pan and not like cookies on a cookie sheet. I put 1 tablespoon of batter each into a paper-lined muffin tin. The batter was very runny and it took me a minute to figure out how to bake it!)
Ahhmmmazzzing!!! These are my favorite dessert! The cake is spongy with just enough sweetness! Tonight I’m going to make cupcakes with this recipe- wish me luck!
Just made these yesterday. I grew up eating Whoopie Pies in the 70’s on July 4th…..just thinking about all the sugar/flour I ate makes me sad. These are remarkable tasting. I tried to keep them like the original filling but found without flour it was runny (using an original lard/xxx recipe. I ended up using your cream cheese/butter and my Lakanto sweetener instead and they turned out amazing!!
Thanks for your comment- this is why I went with this recipe versus others out there. I knew this was the one when you took me to that nostalgic place of 1970’s. 🙂
You don’t say how to place them on the cookie sheet. Buy table spoons? And how far apart?
there is a special pan that makes whoopie pie shells. I didn’t have one so I used a muffin pan and filled it sparsely. It took longer to make the shells but it worked out right. 🙂
Hello and thank you for all your hard work and research on this recipe! QUESTION: Should I measure FIRST, and THEN SIFT? Or, sift a bunch, and THEN measure out, what has been sifted.?
It’s probably a good idea to sift then measure.
the cake is very beautiful. I will learn how to follow you
How many is this supposed to make? You don’t mention in recipe.
I’d like to know this too.
It makes 12 sides, 6 whoopie pies.
Thanks for sharing. I love this dish! I have done, I am regaled, and your beautiful plate makes me want to regale me again