Peppermint Chocolate Whoopie Pies


These are mini chocolate-y whoopie pies with a gourmet peppermint filling. The whoopie pies are baked into muffins, so you can bake them as individual treats.

These are a fun idea for Christmas or for a kid who loves peppermint and is a huge fan of the whoopie pie. Very simple, very delicious. And the best part is that you can customize the flavors of the frosting, and the ingredient you use to flavor them.

If you are a fan of Nilla Wafers then you will love these Peppermint Chocolate Whoopie Pies. These taste like the best combination ever. One of the best things about Whoopie Pies is that you don’t need to wait in line for them at the bakery. You can make them at home, and they are hands down the best homemade version of a whoopie pie.

Whoopie pies are extremely recognizable to anybody who grew up in the northeast. These wonderful childhood treats originated in Pennsylvania (my home state), and I’ve transformed them as low carb chocolate whoopie pies!

Favorite Desserts from Childhood

I had my fair share of sweets and candies growing up in the 1990s in a household that wasn’t big on health! We’ve made a lot of them, including this chocolate whoopie pie recipe, which I’d love for you to try with your family.

Those are just a handful of my personal favorites, but our food blog’s dessert section has many more!


Crispy, not cakey!

If you’ve ever eaten a whoopie pie, you know the cookie is never crisp. From start to end, it’s soft and cakey! Allowing the dough to rest and firm up and leaving it in mound form on the baking sheet before to baking is the key to creating the cookies cakey and muffin top shaped!

Allowing the dough to rest for 5-7 minutes before scooping into mounds will change the texture of the batter from moist and loose to thick and solid. When baked, it will be easier to scoop and retain its form.

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The Unknown Ingredient

The secret ingredient is utilized in the filling of these chocolate whoopie pies and is, in our view, an essential component. If you’ve ever eaten one, you’ll know that the filling is thick and fluffy, similar to cool whip, but you’ll need a little bit more to make it thick and stiff when using just heavy whipping cream. Gelatin powder is the key ingredient in the ideal whoopie pie filling!

Chocolate Whoopie Pies with Low Carb

We made these chocolate peppermint whoopie pies even more festive by adding peppermint essence to the filling. It’s a basic item that can be found in the baking section of any grocery store, and you only need a little amount to give a lot of flavor! You may leave it out or use flavored stevia drops to vary up the taste of the filling.


Desserts for the Holidays

With Thanksgiving and Christmas approaching, you’ll want to have some low-carb goodies on hand. This year, staying on track doesn’t have to be difficult. Here are a few of our favorites:

What else do you need throughout the Christmas season? Making a few batches of your favorite cookies and freezing them so you always have a treat to turn to at the end of the day is a great way to remain on track all season.



Chocolate Peppermint Whoopie Pies

Two chocolate keto cookies are sandwiched between a peppermint whipped cream filling.

8 Whoopie Pies per serving

309 calories per serving

15-minute prep time

Time to prepare: 10 minutes



  • Preheat the oven to 350 degrees Fahrenheit. Set aside 2 rimmed baking sheets lined with parchment paper.

  • Combine almond flour, coconut flour, cocoa powder, baking powder, and salt in a small mixing dish.

  • Combine butter and erythritol in a large mixing basin. Blend in the egg, vanilla extract, stevia, and water until smooth. Combine the dry and wet ingredients in a mixing basin. Whisk together the batter until it’s completely smooth.

  • Allow 5 minutes for the batter to rest.

  • Using a cookie scoop, distribute 1 1/2 tablespoon-sized mounds of batter onto the prepared pans, spacing them 2 inches apart and pushing each down to a uniform thickness. Bake for 8-10 minutes, or until puffy and springy when lightly tapped. With a metal spatula, transfer to a cooling rack to cool fully.


  • Fill a small microwave-safe bowl halfway with cold water. Allow gelatin to bloom in the water for 5 minutes. Microwave the bowl for 5-7 seconds to melt the chocolate.

  • Whip heavy cream to soft peaks in a chilled mixing bowl. Stevia and peppermint extract are added. Drizzle in the gelatin and mix on low speed until firm peaks form.

  • Half of the cookies should have a rounded spoonful of Peppermint Whipped Cream spread on the flat sides, then the remaining cookies should be sandwiched together.

  • It’s best to keep it in the fridge for up to 7 days in an airtight container.


Net Carbohydrates: 4 g 1 whoopie pie yields 8 whoopie pies (serving size: 1 whoopie pie) Note that the nutrition is based on using all of the filling. For a lower calorie per serving, use less filling per whoopie pie.

Nutritional Information

Chocolate Peppermint Whoopie Pies

Per Serving Amount

309 calories, 279 calories from fat

daily value in percent*

31g48 percent fat

Carbohydrates account for 72% of total calories.

3 g (12 %) fiber

10 percent protein (5g)

* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.



Chocolate whoopie pies are a popular dessert.

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Whoopie pies are a traditional treat that originated in the United States. The name “Whoopie” is derived from the Native American word “hoo-pee”, which means “fluffy.” However, the exact origin of the dish is difficult to pin down. The first documented example of whoopie pie was found in a cookbook written by Eliza Leslie in 1852. The dish was commonly enjoyed by both children and adults from the late 19th century until the mid 20th century in the United States.. Read more about m&m cookies joy of baking and let us know what you think.

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