Ah, the whoopie pie, a New England classic, a Pennsylvania Amish tradition, and the official state treat of Maine (not to be confused with the official state dessert, which is blueberry pie). The perfect combo of soft cake and luscious icing. But alas, most whoopies are chock full of sugar and carbohydrates. There’s no way someone on a low carb diet could have one… right?

Think again! Team ChipMonk has your back as we fling open the doors of our ChipMonk Vault to reveal the secrets of our incredibly popular keto chocolate whoopie pies (or as we call them, chocolate monk pies). These delicious morsels only have 1g net carb per mini pie, so you can enjoy them without knocking yourself out of ketosis or spiking your blood sugar.

Are you ready? Let’s get to it!

Secret Recipe: Chocolate Whoopie Pies

(Low-Carb, Gluten Free, Keto, Paleo, Diabetic Friendly)

SERVINGS: ~22 MINI WHOOPIE PIES (~30 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter; If you are using Allulose or ChipMonk’s AlluMonk Sweetener as your sweetener, you can reduce this to 1/2 stick (56g or 4 Tablespoons)
• 2/3 cup (120g) Low Carb Sweetener of Your Choice (ChipMonk’s AlluMonk Sweetener, Lakanto’s Monk Fruit Sweetener, or Swerve Confectioners Sweetener all work great)
• 1 Large Egg
• 1.5 cups (170g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 2 Tablespoons (12g) Unsweetened Cocoa Powder
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
• 1/2 teaspoon Fine Salt
• 1 teaspoons Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder

Frosting (Vanilla or Chocolate)

• 4 oz (113g) Cream Cheese
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
• 1/4 cup (48g) Low Carb Sweetener of Your Choice (ChipMonk’s AlluMonk Sweetener, Lakanto’s Monk Fruit Sweetener, or Swerve Confectioners Sweetener all work great)

• Flavoring

• 1 teaspoon Vanilla Extract for Vanilla Frosting
• 1 Tablespoon Cocoa Powder for Chocolate Frosting

INSTRUCTIONS

Chocolate Whoopie Pies

1. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
2. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
3. Stir in cocoa powder.
4. In separate bowl, combine the smaller volume dry ingredients (baking powder, baking soda, xanthan gum). Stir into wet mixture.
5. Stir in almond flour.
6. Using a mini cookie scooper (like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
7. Bake for 10 - 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven);
8. Frost half of the cooled cookies. For each iced cookie, place an un-iced cookie on top to form a "whoopie pie" sandwich

Frosting

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
2. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
3. Add the sweetener and vanilla extract (or cocoa powder) to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
5. Use a piping bag (something like these) to pipe the frosting on top of the whoopie pies you baked in the steps above.
6. Enjoy! Keep any remaining whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.