Easy Keto Whoopie Pies - Keto Recipes

Indulge your sweet tooth with these Keto Zucchini Bread Whoopie Pies! The zucchini bread layers perfectly complement the tangy cream cheese frosting inside and are so soft. They are ready to enjoy in THIRTY minutes, easy to make! They are gluten-free, low-carb, grain-free, and keto.

Why You Will Love These

Quick: Perfect when you are craving something sweet, you can make a batch of these in THIRTY minutes!
Low carb: only 3g of net carbs per each whoopie pie.
Perfect for a crowd: This recipe makes SIXTEEN whoopie pies, so if you are entertaining, it’s a great recipe.

Course: Dessert
Cuisine: American
Diet: Gluten-Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 Servings
Calories:196kcal

Ingredients

For the Zucchini Bread Layers

1 1/2 cups almond flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
3/4 cup granular erythritol
2 eggs
1/2 cup coconut oil melted
2 tablespoons sour cream
1 1/2 teaspoons vanilla extract
1 cup shredded zucchini lightly dried with paper towels

For the Cream Cheese Frosting Filling

4 oz. cream cheese softened
6 tablespoons butter softened
1/2 teaspoon vanilla extract
1 cup confectioner erythritol

Instructions

For the Zucchini Bread Layers

Heat your oven to 350°F and with parchment paper, line two baking sheets.
Mix together the cinnamon, xanthan gum, salt, baking powder, baking soda, and flour in a medium bowl.
Mix together the coconut oil, eggs, and erythritol in a large bowl. Stir in the vanilla extract and sour cream.
Stir in the shredded zucchini.
Into the wet ingredients, pour the dry ingredient, and mix until it gets combined.
Take roughly (we like to use an ice cream scoop)ONE tablespoon of batter and on the lined baking sheet, form 2-inch circles spaced 2 inches apart.
To smooth the edges, use your finger so that they are smooth and have a nice circular shape.
Until the tops start to turn golden brown, bake for about TEN minutes.
Before removing it from the baking sheet, allow cooling.

For Cream Cheese Frosting Filling

With an electric mixer, beat all the ingredients together in a medium-sized bowl.
To a piping bag or Ziploc sandwich bag, transfer the frosting (snip off about 1” from the bottom corner of the bag, if using a Ziploc bag).
On the bottom zucchini pie layer, pipe about TWO tablespoons of frosting.
On top, add another zucchini pie layer so that the frosting spreads almost to the edge of the cake layers, gently press down.