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prep time
15 min
cook time
15 min
ready time
30 min
The Ultimate Keto Mocha Whoopie Pies
Keto baking can be fun and easy! These fantastic Keto mocha whoopie pies are a perfect afternoon snack or a simple dessert for your family and friends. This is an easy recipe you can prepare in about 30 minutes and store in your fridge for a few days. We have filled the cookies with a classic Keto-friendly buttercream, but you can also add different fillings and flavors according to your taste. Optionally, prepare the cookies, store them at room temperature for up to 7 days, and prepare the filling when ready to serve. This will save you plenty of time, and you will always have a fantastic treat. Enjoy!
How to bake these cookies?
These cookies only require a little baking time (12-15 minutes will be enough). The cookies are very delicate and can burn quickly. Keep in mind that the temperature below is for conventional ovens. We recommend baking at 140°C (285°F) for fan-assisted ovens.
Filling Suggestions
As mentioned, we filled these cookies with a classic Keto-friendly buttercream. You can also use Mascarpone or cream cheese and add different flavors according to your taste.
Net Carbs
2.7 g
Fiber
2.6 g
Total Carbs
10.5 g
Protein
4.1 g
Fats
16.9 g
181 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Whipping cream
0.33 cup
Egg
1 medium
Butter
2 tbsp
Vanilla extract
1 tsp
Cocoa Powder Dry Unsweetened
0.33 cup
Almond flour
70 g
Baking powder
2 tsp
Erythritol Granulated
0.25 cup
Instant coffee dry mix (unprepared)
1.5 tsp
Vanilla extract
1 tsp
Butter
2 tbsp
Powdered Erythritol (Icing Sugar)
0.25 cup
Recipe Steps
steps 6
30 min
Step 1
Preheat the oven to 165°C (325°F). Add the almond flour, baking powder, granulated erythritol, coffee, and cocoa powder to a bowl. Whisk to combine.Step 2
Melt two tablespoons of butter in a microwave. Add the whipping cream, egg, butter, and vanilla extract to a bowl. Using a hand mixer on medium speed, beat well until thoroughly combined.Step 3
Line a large baking tray with parchment paper. Spoon 14 equal dollops onto the prepared baking tray, leaving plenty of space between them. Optionally, you can use a piping bag for this. Bake for 12-15 minutes.Step 4
Meanwhile, prepare the filling. Melt the remaining butter in a microwave. Add the butter, icing sugar replacement, and vanilla extract to a bowl. Beat well with a hand mixer.Step 5
Divide the filling between 7 cookies and top with the remaining 7 cookies. Gently squeeze them together. Refrigerate until ready to serve.Step 6
Remove the cookies from the fridge about 20 minutes before serving. Store in the fridge for up to 4 days. Optionally, the cookies can be prepared in advance, and buttercream can be prepared just before serving.
Comments
DayBreak Lizzie a year ago
We really enjoyed these cookies. They were easy to make - I piped the dough into the baking tray. I made the filling with marscapone instead of butter and added a little lemon zest. We think a cream cheese filling would be even better.