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.

Nutrition Values

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

Print Recipe

4.84 from 6 votes

Grain Free Chocolate Whoopie Pies

A low Carb version of the chocolate whoopie pie, using coconut flour with unsweetened cocoa as the base. These grain free whoopie pies are filled with a stabilized whipped cream.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Low Carb Dessert

Cuisine: American

Servings: 6

Calories: 309kcal

Author: Angela Roberts

Ingredients

• 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

Instructions

• 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.

Notes

Re: Unsweetened cocoa. I used Hershey's regular but 2 tablespoons were the dark chocolate. You can use all regular.

Nutrition: Does NOT include filling.

Fillings

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.

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).

Chocolate Ganache, if using regular dark 70% chocolate: Heat 1 cup heavy cream. Pour over 8 ounces chopped chocolate. Let sit for five minutes. Stir until incorporated. Stir in 2 tablespoons softened butter.

Nutrition

Calories: 309kcal | Carbohydrates: 10g | Protein: 9g | Fat: 27g | Polyunsaturated Fat: 6g

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If you love this recipe, please give it five stars. It means a lot. xoxo

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