The BEST St. Patrick's Day treat! These keto whoopie pies bring a soft cookie and a fluffy cake together into one, with decadent chocolate mint flavor and a sweet cream cheese filling. Under 30 minutes. One bowl. Low carb, gluten-free, 3 net carbs, and 11 grams of protein per pie.
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Dare I call these green velvet whoopie pies? Whatever you call them, they are the best little festive treat for St. Patrick's Day. This is an updated version of one of my very first keto recipes that I ever put on this site. Don't worry I put the original recipe (inspired by this Pillsbury recipe) in the recipe card below too. This one adds protein powder for more structure, plus don't we all love bonus protein in our desserts? If you like green treats like these, you have to make these pistachio protein bars or pistachio cake pops next!
The first batch of testing was an epic fail. I wanted to really mimic the true process of making whoopie pies which involves adding buttermilk. I added unsweetened almond milk - too much of it - so it thinned out the batter considerably. Then, I switched it up to add just a little heavy cream and that worked great.
To cut down the dishes and time, I used the tried-and-true melted butter into the sweetener method instead of creaming it together. It all resulted in the most on-nom-licious mint chocolate whoopie pies. Reminded me of those Andes mints from Olive Garden. I'm so happy to finally share it with you. I hope you enjoy it as much as I did making them for you!
Ingredients
You just need 13 basic ingredients including the filling to make these whoopie pies:
- Chocolate mint (or vanilla) protein powder - Naturally! Adds protein, structure, and that chocolate mint flavor. My go-to is Keto Chow because it's low carb, gluten-free, and bakes well. Use your favorite flavor or unflavored if you like. Can be replaced with more almond flour in this recipe.
- Super-fine almond flour - A coarser almond flour will change the texture, so blanched super-fine is the way to go here. Use a food scale to weigh! Sifting is optional, but helpful.
- Butter - Melting the butter instead of creaming it is what makes this a true one-bowl recipe with no chill time required. Let it cool slightly before mixing so it doesn't scramble your eggs.
- Eggs - Room temperature eggs blend more smoothly into the batter. Set them out ahead of time.
- Granulated sweetener - I used Lakanto's classic sweetener with monk fruit plus erythritol here. Just make sure it's granulated and not powdered for this part. Allulose might darken the pies too much.
- Heavy cream - This is the secret to getting the batter just right without thinning it out. A couple of tablespoons adds the moisture these need without affecting the structure.
- Baking powder - Helps the cookie halves puff up as they bake.
- Vanilla extract - For warm depth of flavor.
- Green food coloring - Totally optional, but it's what makes these so fun for St. Patrick's Day! Feel free to use natural food coloring or skip it entirely.
- Cream cheese - Make sure it's fully softened before beating or you'll end up with lumps. Set it out before you get started while making the pies.
- Powdered sweetener - Essential here, not granulated. Granulated will make it gritty and crunchy. I used confectioner's Swerve which is erythritol-based, but allulose and monk fruit-based is good too.
- Butter - Fully softened makes for a smooth, fluffy filling.
- Vanilla extract - To round out the flavor. Chef's kiss!
See recipe card for complete measurements below.
Origin
Somewhere between a cookie and a cake, a whoopie pie is its own delightful thing. Two soft, domed rounds sandwiched together with a creamy filling. The name comes from Amish legend: when children and farmers found these treats tucked into their lunch pails, they'd shout "Whoopie!" The origin is actually a pretty heated debate between Pennsylvania and Maine. Labadie's Bakery in Lewiston, Maine has records dating back to 1925, while Pennsylvania Amish communities claim the recipe was passed down through generations long before that. Maine eventually settled the argument by declaring it their official state treat in 2011. Pennsylvania is still not happy about it.
Instructions
These are so easy to make. And here's how to do it:
Tip: Before you get started, room temperature ingredients work best in keto and gluten-free baking. So gather all your ingredients first and let your eggs, cream cheese, and butter sit out for about 30 minutes before you begin. Cold ingredients don't blend as smoothly and will affect the end result dramatically.
Short on time? Pop them in a freezer bag and set them in warm (not hot) water for about 5 minutes - works like a charm!
First, preheat your oven to 350°F and line a baking sheet with parchment paper.
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- Whisk the melted butter and sweetener together. Butter should be slightly cooled after melting so it doesn't make scrambled eggs. That would be bad.
- Add the eggs, vanilla, heavy cream, and food coloring and whisk until smooth. This is where it turns that fun green color!
- Add protein powder, almond flour, baking powder. If you don't weigh your dry ingredients, you will be sad.
- Fold with a spatula until no dry streaks remain. Don't overmix. It should be thick, glossy, and hold its shape.
- Drop 12 mounds onto your baking sheet, then bake 9-11 minutes. If the batter sticks, a little bit of oil on the scoop helps. Let them cool completely or you'll have a crumbly mess.
- Beat the filling ingredients until fluffy, then scoop or pipe onto the flat side of 6 halves. Press the remaining 6 on top and dig in! Make sure they are cool before adding filling or it will melt.
Hint: For perfectly uniform whoopie pie halves, I like to use a 1.5-tablespoon cookie scoop to portion the batter. It keeps all your halves the same size so they match up nicely when you assemble them. I also use the same scoop for the filling. It makes assembly so much faster and keeps every pie nice and even. One of my most used kitchen tools!
Perfectly uniform!
Variations
Here are a few fun ways to change up this recipe:
- Green mint filling - Use a chocolate protein powder or cocoa powder and add peppermint extract and green food coloring to the cream cheese filling instead.
- Peanut butter filling - Try this chocolate peanut butter whoopie pie version from All Day I Dream About Food.
- Buttercream filling - Swap the cream cheese filling for a classic keto buttercream like in this ChocZero whoopie pie recipe.
Storage
- Store whoopie pies in an airtight container in the refrigerator for up to 1 week. Stack them with parchment paper between layers to prevent sticking.
- These pies freeze well for up to 1 month. Wrap each pie individually in parchment paper, then store all wrapped pies in a freezer-safe container or bag. They thaw in about 20 minutes at room temperature.
FAQ
Coconut flour is a great nut-free option. Use ¼ cup since coconut flour is more absorbent than almond flour.
Yes, either use your preferred protein powder or add additional 1 ¼ cups almond flour (for a total of 2 cups almond flour).
Yes, but you'll need a completely different recipe. I recommend these Vegan Whoopie Pies by Minimalist Baker.
Absolutely! Just make sure to use granulated for the cookie part and powdered for the filling. Of course, it will no longer be considered keto or sugar-free.
No! It's totally optional and just there for fun. Here's a great guide discussing different natural green food coloring options.
Protein powders vary a lot in how much liquid they absorb. Different brands and types will behave differently. If your batter feels too thick, add a tiny splash of heavy cream. Too thin? A tablespoon of almond flour at a time will bring it back. You're looking for a thick, glossy batter that holds its shape when scooped.
Related
Looking for other recipes like this? Try one of these next:
- Keto Protein Key Lime Pound Cake
- Pistachio Protein Bars
- Pistachio Protein Cake Pops
- Chocolate Chip Protein Cookies
If you make this recipe, I would love it if you left a comment and rating below! Happy baking 🙂
Recipe
Keto St. Patrick's Day Green Whoopie Pies
Ingredients
- ½ cup chocolate mint protein powder (44 grams)
- ¾ cup almond flour (84 grams)
- 1 teaspoon baking powder
- ⅓ cup granulated sweetener
- 4 tablespoon butter melted (cooled slightly)
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon heavy cream
- Few drops of green food coloring optional
FILLING
- 4 oz cream cheese softened
- 4 tablespoon butter softened
- ½ cup powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a metal baking sheet (half sheet - 17.25 x 12.25 x 1 inches) with parchment paper.
- Whisk the melted butter and granulated sweetener together in a medium bowl for about 30 seconds until well combined.
- Mix in the eggs, vanilla, heavy cream, and food coloring until the mixture is smooth.
- Add the protein powder, almond flour, and baking powder. Use a spatula to fold everything together until no dry streaks remain. Don't overmix. The batter should be thick, glossy, and hold its shape.
- Using a 1.5-tablespoon cookie scoop, drop 12 mounds about 2-inches apart onto the prepared baking sheet. Cookies will spread slightly.
- Bake for 9-11 minutes at 350°F. They are done when the tops feel springy and the edges are just barely golden.
- Let the halves cool completely on the baking sheet for at least 10 minutes.
- While cooling, beat the filling ingredients until fluffy. Spread, pipe, or cookie scoop onto the flat side of 6 halves, then press the other 6 on top. Enjoy!
Olivia Wyles says
I love this version of these keto whoopie pies. Tastes like an Andes after-dinner mint, creamy and dreamy. Less dishes and less steps. I’m all for it!
Sparky says
I made this recipe as is with no changes and it turned out great. Next time I might play with adding some peppermint flavoring.
These are super rich and even just a half a pie makes a great fat bomb.
Olivia Wyles says
Oh how fun! I’m so happy they turned out well for you.