As this keto whoopie pie uses the 180 Cakes Chocolate Cake mix from Low Carb Emporium it is the easiest keto whoopie pie recipe you will find! A word of warning these keto chocolate whoopie pies are addictive. Whilst recipe testing, Dan consumed way more than she should have. That is usually a good indication that we are onto a winning recipe.
This is a sponsored post by Low Carb Emporium, Australia’s leading online shop for our favourite keto friendly products. All products recommended in this post are based on our personal favourites.
Keto Whoopie Pie Recipe
Whoopie pies are a cross between a cake and a cookie with a frosting filling. It uses two cake discs and a cream cheese frosting to form a cake cookie sandwich. What’s not to love about cake with frosting in a cookie sandwich form?
Whoopie pies originated in the New England region of the United States and have started to gain some popularity around the US. We had both heard of them, but have not really seen them in Australia much.
When recipe testing we often give some to our friends, as we want to make sure the recipe is as good as we think it is. None of our friends had heard of whoopie pies before and were pretty dubious about what they were about to eat. Well, let’s just say that whoopie pies are now on their radar when looking for a sweet treat.
180 Cakes is an Australian company based out of Western Australia. Kara began the company 2017 and she makes excellent baked good mixes using xylitol as the sweetener. We first fell in love with these mixes when we bought our first chocolate cake mix from Low Carb Emporium.
Low Carb Emporium stock a great range of these mixes including:
- Chocolate cake mix
- Vanilla cake mix
- Chocolate chip biscuits
- Vanilla almond biscuits
- Chocolate fudge brownie
- Chocolate cupcakes
- Vanilla cupcakes
- Chocolate frosting
- Vanilla bean frosting
Erika wanted to use the 180 Cakes Chocolate Cake mix to try and create a keto whoopie pie. One of the best things about this recipe is how easy it is to make. Simply order your 180 Cakes Chocolate Cake mix from Low carb Emporium and you will have the main things you will need to make these keto whoopie pies. All the other ingredients are staples in most keto kitchens, butter, eggs, cream cheese and pure cream.
We have used these delicious 180 Cake Chocolate Cake mix before in our Black Forest Trifle. This trifle is a perfect dessert for a celebration like Christmas, a birthday party or a family get together.
Low Carb Emporium
Low Carb Emporium is the premium online low carb website in Australia. They launched in October 2017 and have grown to be the stockists of the best low carb products Australia has to offer. We love Low Carb Emporium and place an order with them every couple of months. Although at the moment it feels like we are ordering more like every couple of weeks.
Jack and Yvonne have gone from shipping products out of their garage to now needing a warehouse to distribute all our favourite products. We were lucky enough to be invited to check out their new premises and were impressed by all the wonderful products they have in stock now.
For this recipe you can purchase the below ingredients from Low Carb Emporium using our code for a discount HAVEBUTTER5
- When dividing the cake mixture onto the tray, you will want to shape each cake into a small disc. The cake mixture will spread slightly whilst cooking so make sure to leave enough space between each cake disc.
- Before assembling the keto whoopie pies, make sure the cakes are completely cooled to avoid the filling from melting.
- If using extra fillings like jam or nut butters, it’s easier to place the icing on one cake disc and the additional filling on the other cake disc and sandwich them together.
- The 180 Cakes Chocolate Cake with frosting mix is currently only available in Australia. If you are unable to access the 180 Cakes mixes we suggest using the Good Dees chocolate cake mix using the three eggs method on the pack.
- You can also make your own cream cheese filling using this great chocolate cream cheese frosting recipe from Ditch the Carbs.
- While we were recipe testing these keto whoopie pies, we decided to experiment a little with the fillings. These are delicious with just the cream cheese filling in the middle, but if you want to get creative try adding some jam or nut butter. We added some Hawthorn hill farms sugar free cherry jam to one of ours and it was an extremely tasty addition. You could also add your favourite nut butter as well.
Struggle with lunch ideas? access our free ebook now
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
You may need –
Keto whoopie pies
These keto whoopie pies are so easy to make and absolutely delicious to eat. The chocolate cake is rich and chocolatey and the chocolate cream cheese filling is so smooth, creamy and delicious. If you have never heard of whoopie pies, give these keto whoopie pies a try. You definitely won’t be disappointed. This keto whoopie pie recipe is the perfect sweet treat to take to a family gathering or a BBQ with friends. If you are always looking for recipes that will also suit the non keto palate, make sure you add these to your list.
Please, If you like this recipe, give it a 5 star rating.
If you like this recipe you may also like…
- Keto Fried Ice Cream
- Chocolate Peanut Butter cookies
- Keto Gingerbread Cheesecake
- Keto Panna Cotta – Chai flavour
- Keto Chocolate Peanut Butter Muffins
- Keto Egg Loaf – Blueberry & Lemon
- White Chocolate Keto Fat Bomb
- Keto Whoopie Pies
- Keto Tiramisu
- Black Forest Keto Chia Parfait
- 1 pkt 180 Cakes Chocolate Frosting Mix (included in cake mix)
- 250 g Cream Cheese (Softened) 8 Ounces
- 0.5 cup Pure Cream
- Pre heat the oven to 150C/300F and line a baking sheet with non stick paper or a silicon mat
- In a medium sized bowl combine eggs, cake mix and butter and beat with electric beaters for 1-2 minutes until all combined. (We left the milk out from the original instructions of the cake mix to create a thicker batter)
- Spoon approximately 1.5 tablespoons of mixture onto the baking tray and slightly spread out. Repeat until you have 16 even cakes. They will spread slightly during baking so leave space in between. You may need to cook half at a time.
- Bake in the oven for 15 minutes or until firm to the touch.
- Place on a cooling rack and set aside to cool. (Straight out of the oven they will be fragile, but as they cool, they will be firm)
- In a medium sized bowl, beat the cream cheese and the icing mix together until smooth and completely combined.
- Add cream to mixture and beat for a further 1-2 minutes, until cream is completely mixed through.
- Once cakes are completely cool, divide the filling mixture evenly between 8 of the cake discs and spread evenly to the edges. If you are planning on adding extra fillings, add them to the other 8 cake discs.
- Place the cake discs that don’t have the cream cheese filling on them, on top of the cream cheese filled cake discs and lightly sandwich them together.
- These will store in an air tight container in the fridge for 2-3 days.