Growing up, I thought red velvet treats were off-limits once I started following a keto diet. My mom used to make these amazing whoopie pies for every birthday and holiday gathering, but they were loaded with sugar and regular flour. I missed them so much, I’d catch myself daydreaming about that classic cream cheese filling.
Then I discovered that with a few smart swaps, you can actually make these childhood favorites keto-friendly. No more feeling left out at family gatherings or skipping dessert altogether. These keto red velvet whoopie pies taste just like the ones I remember, minus all the carbs that would kick you out of ketosis.
Why You’ll Love These Keto Whoopie Pies
- Keto-friendly treat – These whoopie pies are made with coconut flour and sugar alternatives, making them perfect for anyone following a keto or low-carb diet who misses traditional desserts.
- Quick preparation – You can have these ready in about 40 minutes, which is great when you need a sweet treat without spending hours in the kitchen.
- Classic taste without the carbs – The combination of cocoa powder and vanilla cream filling gives you that nostalgic red velvet flavor you love, but without the sugar crash afterward.
- Simple ingredients – Most of these ingredients are common keto pantry staples, and you won’t need to hunt down any hard-to-find specialty items.
- Make-ahead friendly – You can make these ahead and store them in the fridge, perfect for when you need a quick keto dessert or want to prep for a special occasion.
What Kind of Coconut Flour Should I Use?
Coconut flour can vary quite a bit between brands, which can affect how your whoopie pies turn out. The main thing to look for is a fine-textured, pure coconut flour without any added ingredients – you’ll usually find this in the natural foods section or baking aisle. Some popular brands like Bob’s Red Mill or Anthony’s tend to work consistently well in keto baking. Since coconut flour absorbs a lot more liquid than regular flour, make sure you’re using fresh coconut flour that hasn’t been sitting open in your pantry for too long, as it can become even more absorbent over time. If you’re new to working with coconut flour, stick to the exact amount called for in the recipe, as even small changes can really affect the final texture.
Options for Substitutions
Making these keto-friendly whoopie pies? Here are some helpful substitution tips to keep them low-carb and delicious:
- Coconut flour: Coconut flour is pretty unique and can’t be swapped 1:1 with other flours due to its high absorbency. If you must substitute, use 3-4 cups of almond flour, but you’ll need to reduce the eggs to 2 and the liquid ingredients by about half.
- Monk fruit sweetener: You can swap monk fruit with erythritol, allulose, or stevia blends – just check the conversion chart on your sweetener’s package as sweetness levels vary. Regular sugar works too if you’re not following keto.
- Plain yogurt/sour cream: These are interchangeable with each other, or you can use full-fat Greek yogurt. Just make sure to use unsweetened versions to keep it keto-friendly.
- Keto marshmallow fluff: If you can’t find keto marshmallow fluff, you can make a simple cream cheese filling instead – mix 8 oz cream cheese with your powdered sweetener and vanilla.
- Butter: For dairy-free options, use coconut oil or ghee in the cake, and palm shortening in the filling. Note that this might slightly change the texture.
Watch Out for These Mistakes While Baking
The trickiest part of making keto whoopie pies is working with coconut flour, which can quickly turn your treats dry and crumbly if you don’t measure it precisely – always spoon the flour into measuring cups rather than scooping directly from the bag. A common mistake is overmixing the batter, which can lead to dense, tough cookies – instead, mix just until the ingredients are combined and stop as soon as you don’t see any dry spots. Temperature control is crucial here: make sure your butter for the filling is truly at room temperature (not melted or too cold) to achieve that perfect creamy texture, and let the cookies cool completely before adding the filling to prevent it from melting. For the best texture and flavor, store these whoopie pies in an airtight container in the fridge, but serve them at room temperature – cold keto desserts can sometimes taste slightly grainy.
What to Serve With Keto Whoopie Pies?
These keto whoopie pies are perfect for serving alongside a hot cup of coffee or unsweetened tea, which helps balance out their rich sweetness. Since they’re pretty filling on their own, I like to keep things simple and pair them with some fresh berries like raspberries or strawberries – these fruits are low in carbs and add a nice tartness that complements the sweet treats. For a special occasion, you might want to serve them with some sugar-free whipped cream on the side or a scoop of keto vanilla ice cream if you’re feeling extra indulgent. Remember to store any leftover whoopie pies in an airtight container in the fridge!
Storage Instructions
Keep Fresh: These keto whoopie pies stay best when kept in an airtight container in the fridge. They’ll keep their texture and taste for up to 5 days. I like to place a piece of parchment paper between layers to prevent them from sticking together.
Freeze: Want to save some for later? These treats freeze really well! Place them in a freezer-safe container with wax paper between each pie, and they’ll stay good for up to 3 months. It’s like having a secret stash of dessert ready whenever you need it!
Thaw: When you’re ready to enjoy your frozen whoopie pies, just move them to the fridge the night before. Let them sit at room temperature for about 30 minutes before eating – this helps the filling get back to that perfect, creamy consistency.
Make Ahead: You can make the cake parts up to 2 days ahead and store them in an airtight container. Just wait to add the filling until the day you plan to serve them. This makes assembly super quick when you’re ready to enjoy!
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-12 minutes |
| Total Time | 30-42 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 40-50 g
- Fat: 200-220 g
- Carbohydrates: 150-170 g
Ingredients
- 1 cup coconut flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated monk fruit sweetener
- 4 large eggs
- 1/2 cup butter, melted and cooled
- 1/2 cup plain yogurt or sour cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup room temperature butter (for filling)
- 1 cup keto marshmallow fluff or marshmallow cream
- 2 teaspoons vanilla extract (for filling)
- 1 cup powdered monk fruit or allulose sweetener
Step 1: Prepare Baking Equipment and Preheat Oven
Begin by preheating your oven to 350°F (175°C).
Line two large baking sheets with parchment paper or silicone baking mats and set them aside to use later.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 112 grams (about 1 cup) of coconut flour, 30 grams (about 1/4 cup) of cocoa powder, 8 grams (about 1.5 teaspoons) of baking powder, 1/4 teaspoon of salt, and 133 grams (about 2/3 cup) of granulated sweetener of your choice.
Sift these dry ingredients together until they are thoroughly mixed and free from lumps.
Step 3: Create the Dough
Add 4 large room temperature eggs to the dry ingredients and stir until everything is fully combined.
Then, incorporate 1/2 cup of melted and cooled butter into the mixture, stirring well.
Next, add 120 grams (about 1/2 cup) of room temperature plain yogurt or sour cream and 9 grams (about 1.5 teaspoons) of vanilla extract.
Stir until a smooth, lightly moist dough forms.
If the dough seems too dry, add a little room temperature milk or water to reach the desired texture.
Step 4: Shape and Bake the Cookies
Scrape down the sides of the bowl and form the dough into a ball.
Massage the dough in your hands for 20-30 seconds.
Scoop out about 1.5 tablespoons of dough and roll each scoop into a smooth ball.
Place them on the prepared baking sheets, ensuring 2-3 inches of space between each.
Press each ball into a circle about 2 inches in diameter.
Bake in the preheated oven for 10-12 minutes, or until they are slightly darkened.
Step 5: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the pan for at least 10 minutes before transferring them to a wire rack.
Allow them to cool completely before proceeding with assembly.
Step 6: Prepare the Filling
For the filling, place 3/4 cup of very soft room temperature butter in a large mixing bowl.
Beat on low for about 10 seconds, then increase the speed to medium and beat for 45 seconds to 1 minute until smooth.
Scrape down the sides of the bowl and add 96 grams (about 1 cup) of keto marshmallow fluff and 12 grams (about 2 teaspoons) of vanilla extract.
Beat on low for about 10 seconds, then increase to medium and beat for another 45 seconds to 1 minute until fully combined.
Gradually add 130 grams (about 1 cup) of powdered sweetener while mixing on low, scraping down the sides as needed.
Set the filling aside once it’s ready.
Step 7: Assemble the Whoopie Pies
To assemble the whoopie pies, take half of the completely cooled cookies and turn them upside down.
Scoop about 2 tablespoons of filling onto the center of each upside-down cookie.
Place another cookie on top, flat side down, and gently press together until the filling spreads to the edges.
Step 8: Serve and Store
Serve the whoopie pies immediately or store any leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy your delicious homemade whoopie pies!