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Keto Peppermint Whoopie Pies

Dessert
25 mins
Easy

A Great Low Carb Chocolate Dessert!

We love to get creative with our baking mixes, and these Keto Peppermint Whoopie Pies might just top our list of favorites.

They are so fun, easy to make, and SO delicious.

Using just 2 ingredients added to our low carb Dark Chocolate Brownie Mix, we make soft and rich brownie cake rounds. A whoopie pie wouldn’t be complete without a messy filling — and this peppermint whipped cream is a true dream!

You’ll love these Whoopie Pies because:

  • They are sugar free, and full of healthy fats from almonds, coconut, and whipping cream.
  • The centers are colored with a secret superfood rather than dyes! Matcha tea adds a beautiful green color and a little pop of antioxidants as well.
  • These just get better as they sit in the fridge for a couple days — so make them ahead of time or enjoy them for a few days as a healthier snack.

How to make

Step 1

First, make the batter for the cake rounds. We use our Dark Chocolate Brownie Mix for these – so it’s super simple to put this batter together! Add some coconut oil and eggs and mix it into a thick, almost cookie dough-like batter.

Step 2

Use wet fingers to press the brownie balls down into disks about 1/2 inch thick. They won’t fully spread if you leave them in balls. Bake them for about 9 minutes.

Step 3

Make the peppermint whipped cream filling but adding whipping cream to a mixing bowl, and whipping it until peaks form. Add the powdered monk fruit sweetener, matcha tea, and peppermint extract, and whip to combine. Adding gelatin to this filling helps it take on a marshmallow-like consistency once they’ve chilled, so melt some gelatin in some water and then slowly whisk it into the peppermint whipped cream.

Step 4

Allow the brownie cake rounds to fully cool before filling.

Step 5

Add about 2 tablespoons of the peppermint whipped cream mixture to 1 cake round, and sandwich it with a second. Squish them together lightly to make the filling spread out inside of them.

Store leftover whoopie pies in the refrigerator for up to 5 days.

Step 6

Scoop the batter into 1 1/2 tablespoon balls, and place them 2 inches apart on a baking tray.

CONTINUE STEPS

Ingredients:

For the Cakes

  • 1 bag ZenSweet Dark Chocolate Brownie mix
  • 1/2 cup avocado oil or coconut oil
  • 2 eggs beaten

For the Filling

  • 1 tsp grass fed gelatin Vital Proteins or Great Lakes brand
  • 3 tbsp cold water
  • 1 cup heavy cream
  • 1/4-1/2 cup ZenSweet powdered in a coffee grinder or high speed blender
  • 2 teaspoons matcha green tea *find one with a vibrant green hue, or sub green spirulina
  • 1/2-1 teaspoon peppermint extract *brands vary in intensity, so add more to taste if necessary

Instructions:

For the Cakes

  • Preheat oven to 350
  • Line 2 rimmed baking sheets with parchment paper & set aside
  • In a small bowl, combine ZenSweet Dark Chocolate Brownie mix, oil, eggs and blend well
  • Allow batter to rest for 5 minutes
  • Use a cookie scoop to portion 1 1/2 tablespoon-sized mounds of batter 2 inches apart on the prepared pans, if needed pressing down to an even thickness
  • Bake for 8-10 minutes, until puffy and the surface springs back when tapped
  • Transfer with a metal spatula to a rack to cool completely

For the Filling

  • Place cold water in a small, microwave safe bowl. Sprinkle gelatin over the water and let it bloom for 5 minutes. Place the bowl in the microwave and melt for 5-7 seconds.
  • In a cold mixing bowl, whip the heavy cream to soft peaks. Add the powdered ZenSweet and combine, and then add the matcha and peppermint extract, and whip again.
  • Drizzle in the gelatin and mix until stiff peaks form
  • Spread a rounded Tablespoon of ZenSweet Whipped Cream on flat sides of half the cookies, then sandwich with remaining cookies
Print

Best stored in an air tight container in the fridge for up to 5 days.

  • Cranberry: Omit the matcha and the peppermint extract, and use 2 tablespoons of pure cranberry juice (no sugar or water) to bloom and melt the gelatin.
  • Pumpkin Spice: Omit the matcha and peppermint extract, and add 1 teaspoon of vanilla and 1/2 teaspoon of pumpkin pie spice to the whipped cream mixture.
  • Egg Nog: If anyone experiments with this flavor, let us know how it goes! It sounds amazing.
  • Peanut Butter: Add 2 tablespoons of peanut butter into the whipped cream, instead of the matcha and peppermint extract.
  • Classic Vanilla Whoopie Pie recipe