If you’re looking for a festive St. Patrick’s Day dessert that also keeps it low carb, then look no further than these Keto St. Patrick’s Day Whoopie Pies at 2 net carbs a pop. These bright green cookies are super indulgent and filled with the creamiest cream cheese frosting. Put this on the menu for your Holiday baking this year!
Keto St. Patrick’s Day Whoopie Pies
I keto-fied this based on this simple Pillsbury recipe with just a few modifications.
It was really just a simple matter of swapping out the sweeteners for Lakanto’s keto-approved sweeteners and the flours for almond flour.
Going keto doesn’t mean you can’t indulge every once in a while PLUS it doesn’t have to be difficult!
Origin of Whoopie Pies
I was curious about the history of the whoopie pie so I did some digging.
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The origin of the whoopie pie isn’t really related to St. Patrick’s Day despite the fact that this treat is still enjoyed (usually with Bailey’s Irish Cream filling) at festivals during the holiday.
In fact, the whoopie pies’ origin is a rather controversial topic in New England.
Whether it’s the Pennsylvania Dutch Amish women or the Labadie’s Bakery pastry chefs in Maine who invented it, this treat is sure to make anyone smile.
Check out the printable recipe card below and let me know what you think in the comments.
Looking for more keto holiday recipes? Check out these below:
- Keto Pumpkin Cheesecake Cookies
- Keto Gingerbread Cheesecake Cookies
- Keto Pizzelle – Italian Cookies with Coconut Flour
- Easy 3 Ingredient Keto Coffee Mousse Recipe Ready in Minutes
Keto St. Patrick’s Day Whoopie Pies
Ingredients
Whoopie Pies
- 2 cups almond flour
- ½ cup salted butter , softened
- ½ teaspoon baking soda
- ¾ cup granulated sugar-free sweetener
- pinch sea salt
Additional ingredients (added later)
- 2 eggs
- ¼ cup almond flour
- ½ teaspoon green gel food coloring
Cream Cheese Frosting
- 12 ounces cream cheese , cool but soft
- 4 ounces salted butter , softened
- ½ cup powdered sugar-free sweetener
- 2 teaspoons vanilla extract
Instructions
- Heat oven to 350 degrees. Line 1 large cookie sheet with cooking parchment paper.
- Mix whoopie pie ingredients in a bowl until a stiff dough forms.
- Add eggs, extra almond flour, and green food coloring. Beat with an electric mixer until well-blended. Scoop mixture into a decorating bag with fitted tip, or freezer bag with a small corner snipped off. Pipe the batter into 30 2-inch circles set 1 inch apart.
- Bake 8 to 10 minutes until the cookies spring back when touched. Allow to cool completely before applying frosting.
- While the cookies are cooling, make keto cream cheese frosting. In a medium bowl, beat cream cheese until smooth with an electric mixer on high. Add sweetener, butter, vanilla extract and beat until smooth and whipped. Refrigerate for 30 minutes to make it easier to work with before adding frosting to the pies.
- Scoop the frosting into decorating bag or freezer bag with small corner snipped off. Pipe frosting between two cookies to make a complete whoopie pie.
Sparky
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
Oh how fun! I’m so happy they turned out well for you.