Keto Peppermint Chocolate Whoopie Pies That Taste Like December Magic Without the Sugar Crash

If your sweet tooth and your macros are constantly fighting, consider this a peace treaty. These keto peppermint chocolate whoopie pies bring the holiday bakery vibes with zero flour drama and a fraction of the carbs. They’re soft, fudgy, minty, and stack up like the glow-up version of a peppermint patty.

You get the nostalgic whoopie pie sandwich, the rich cocoa hit, and the cool mint finish—all without triggering carb regret. Make them once for a party, then watch everyone “need the recipe” like it’s a stock tip.

What Makes This Recipe Awesome

• True whoopie pie texture: Soft, cake-like chocolate cookies that don’t crumble or dry out (even without regular flour).
• Legit low-carb: Sweetened with erythritol/monk fruit and built on almond + coconut flour for a keto-friendly treat that tastes like the real thing.
• Holiday flavor unlocked: Peppermint cream filling delivers that cool, minty snap without tasting like toothpaste.
• Make-ahead friendly: The cakes and filling both chill beautifully, which means stress-free party prep.
• Customizable: Peppermint not your vibe year-round? Swap extract flavors and keep the base recipe in rotation.

What Goes Into This Recipe – Ingredients

• For the chocolate cakes:
  • 1 1/2 cups fine almond flour
  • 3 tablespoons coconut flour
  • 1/2 cup unsweetened cocoa powder (Dutch process preferred)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup granulated erythritol or monk fruit blend
  • 2 large eggs, room temperature
  • 1/2 cup unsweetened almond milk (or macadamia milk)
  • 1/3 cup avocado oil (or melted butter, cooled)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • Optional: 1–2 tablespoons brewed coffee for deeper chocolate flavor
• For the peppermint filling:
  • 6 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 3/4–1 cup powdered erythritol or allulose (to taste)
  • 1/2–3/4 teaspoon peppermint extract (adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2–3 tablespoons heavy cream, as needed for consistency
  • Optional: 1–2 drops natural green coloring or crushed sugar-free peppermint candies for garnish

How to Make It – Instructions

1. Preheat and prep: Heat oven to 350°F (175°C).

   Line two baking sheets with parchment. Lightly mist with oil if your parchment is slippery.

2. Whisk the dry team: In a large bowl, whisk almond flour, coconut flour, cocoa, baking powder, baking soda, salt, and granulated sweetener until evenly combined and lump-free.
3. Mix the wet team: In another bowl, whisk eggs, almond milk, avocado oil, vanilla, and peppermint extract. Stir in optional coffee if using.
4. Combine smartly: Pour wet into dry and stir until just smooth.

   The batter should be thick but scoopable—like brownie batter that paid its taxes. If it’s too thick, splash in 1–2 teaspoons more milk.

5. Portion the cakes: Use a 1 1/2-tablespoon cookie scoop to drop mounds onto your sheets, leaving space to spread. Gently level the tops with a damp fingertip for even domes.
6. Bake: Bake 9–11 minutes until the tops are set and spring back lightly to touch.

   Do not overbake—dry equals sad.

7. Cool completely: Let them rest on the sheet 5 minutes, then transfer to a rack to cool fully. Chilling in the fridge for 20 minutes makes assembly cleaner.
8. Make the filling: Beat cream cheese and butter until fluffy, 2–3 minutes. Add powdered sweetener, peppermint extract, vanilla, and salt.

   Beat until smooth. Stream in heavy cream to reach a thick, pipeable consistency.

9. Taste and tune: Adjust peppermint (carefully!), sweetness, and thickness. It should hold peaks.

   If too loose, add a little more powdered sweetener; if too stiff, add a teaspoon of cream.

10. Assemble: Pair cakes by size. Pipe or spoon filling onto the flat side of one cake. Gently top with its partner and twist slightly to spread.
11. Optional garnish: Roll the edges in crushed sugar-free peppermint candy or drizzle with melted sugar-free dark chocolate.

    Chef’s kiss.

12. Set and serve: Chill assembled pies 20–30 minutes to set the filling. Serve chilled or at cool room temp.

How to Store

• Refrigerator: Store in an airtight container for 4–5 days. Place parchment between layers to prevent sticking.
• Freezer: Freeze individually wrapped pies up to 2 months.

  Thaw in the fridge overnight. The texture stays surprisingly on point.

• Make-ahead tip: Bake the cakes and freeze them flat. Whip fresh filling day-of for best flavor and structure.

What’s Great About This

• Holiday energy without the sugar: You get peppermint-chocolate joy minus the crash.

  Your future self says thanks.

• Balanced texture: Almond flour gives moisture, coconut flour adds structure. No gritty “health cookie” vibes.
• Fast assembly: The cakes bake in minutes, and the filling is one bowl. Total win for busy hosts.
• Party appeal: They look bakery-tier fancy with minimal effort.

  IMO, they’re the stealth MVP of dessert tables.

Avoid These Mistakes

• Overbaking the cakes: Dry whoopie pies are a bummer. Pull them when they’re just set; residual heat finishes the job.
• Heavy hand with peppermint: Peppermint extract is potent. Start low, taste, then add more.

  You want cool breeze, not mouthwash.

• Skipping the chill: Warm cakes + soft filling = slide city. Cool the cakes fully and chill assembled pies to set.
• Using gritty sweetener: For the filling, use powdered sweetener only. Granulated will make it sandy—hard pass.
• Wrong flour swaps: Don’t replace almond flour 1:1 with coconut flour; they’re not interchangeable.

  Follow the blend for proper texture.

Different Ways to Make This

• Double chocolate mint: Fold 1/3 cup sugar-free mini chocolate chips into the batter for extra decadence.
• White “snowcap” filling: Add 2 tablespoons melted cocoa butter to the filling for a white chocolate vibe.
• Mocha mint: Increase brewed coffee to 2 tablespoons and add 1/2 teaspoon espresso powder. Peppermint mocha, but make it keto.
• Grasshopper pie style: Tint the filling pale green and roll edges in shredded unsweetened coconut for texture.
• Ice cream sandwich hack: Swap the filling for softened keto vanilla ice cream; freeze until firm. FYI: dangerously good.
• Nut-free route: Use fine sunflower seed flour instead of almond flour and add a squeeze of lemon juice to offset any green tint from chlorophyll reaction.

FAQ

Can I make these dairy-free?

Yes.

Use coconut cream cheese or a thick dairy-free cream cheese alternative, plus vegan butter or refined coconut oil for the filling. For the cakes, swap butter with avocado oil and milk with your favorite unsweetened dairy-free milk.

What sweetener works best?

For the cakes, granulated erythritol or a monk fruit blend works well. For the filling, powdered allulose or powdered erythritol is ideal.

Allulose gives a smoother finish and less cooling effect.

How do I keep them from spreading too much?

Chill the batter for 10–15 minutes before scooping, and ensure your baking soda and baking powder are fresh. Also, don’t overmix; you want a thick, scoopable batter.

Can I skip the peppermint?

Totally. Replace with vanilla, orange, or almond extract.

For a “hostess” vibe, use vanilla filling and keep the chocolate cakes as-is.

Why are my cakes dry?

They likely overbaked or you packed the flours too tightly. Spoon-and-level your flours and pull the cakes when they’re just set with a light spring. A touch more almond milk can also help.

Can I pipe the batter for perfect circles?

Yes.

Transfer batter to a piping bag with a round tip and pipe 2-inch rounds. Tap the tray to level. This gives pro-looking edges with minimal effort.

Are these kid-approved?

Usually yes, especially if you go light on peppermint and add sugar-free chocolate chips.

Kids care about flavor, not your macro strategy.

In Conclusion

Keto peppermint chocolate whoopie pies deliver big holiday flavor without the sugar baggage. Soft chocolate cakes, cool mint cream, and a finish that feels festive any day of the year—this is the dessert you pull out when you want applause and compliance with your goals. Keep a batch in the fridge, customize the filling, and enjoy the flex of a bakery-worthy treat that still fits your plan.

Now the only problem is guarding the last one.