Red Velvet Whoopie Pies

Ahhh. Red velvet meets the whoopie pie. Who’s in? These delicious, tasty treats have just 2.25g net carbs apiece and they are grain free, sugar free, gluten free and low carb. What’s even better? Your kids will just love ’em (and psst…you will too)!


You won’t need to use a whoopie pie pan for these. I have a whoopie pie pan, but I find that the natural formation of the cookies makes them better. I also like them to be a little bit smaller than the whoopie pie pans allow, but if you’d rather, you can make these in a special pan. If you choose to make them in the whoopie pie pan, you’ll probably get six total pies instead of 12.
The cookies are a bit soft to begin with, so let them cool for a few minutes before attempting to remove them from breaking apart. Also, the xanthan gum is necessary to keep the cookies from crumbling.

Red Velvet Whoopie Pies


Makes about 12 small whoopie pies, or 6 larger ones. 2.25g net carbs per small pie (4.5g per large).


  • 1 C almond flour
  • 2 T coconut flour
  • 1/3 C unsweetened cocoa powder
  • 2 eggs
  • 3 T softened butter or non-hydrogenated palm shortening
  • 1/4 C unsweetened almond milk
  • 1/2 C sweetener (I used Swerve)
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. apple cider vinegar
  • 1/4 tsp. salt
  • 1/2 tsp. xanthan gum
  • Natural red food coloring (I use India Tree brand)
  • Filling:
  • 3 oz. softened cream cheese or neufchatel cheese
  • 3 T non-hydrogenated palm shortening or softened butter
  • 1 T water
  • 2 tsp. vanilla extract
  • Pinch of salt (only if using shortening)
  • 1/3 C either Ideal or Stevia in the Raw OR powdered xylitol, erythritol or Powdered Swerve


  1. Preheat oven to 350.
  2. Prepare cake by first mixing all dry ingredients in a medium sized bowl, then set it aside.
  3. In a separate bowl, cream together the shortening or butter and the sweetener until light and fluffy.
  4. Add in the eggs, vanilla extract, almond milk, and apple cider vinegar. Mix well with an electric mixer until smooth.
  5. Add the dry ingredients to the wet ones and mix well until a nice batter forms. Add in the red food coloring if desired and mix well.
  6. Use a one ounce cookie scoop and place evenly sized mounds on to a cookie sheet lined with parchment paper or a Silpat, about an inch and a half apart.
  7. Bake at 350 degrees for 12-15 minutes or until the cookies are firm. Allow them to cool completely on a cooling rack while you prepare the filling.
  8. Prepare the filling by creaming together the cream cheese and shortening or butter until smooth and lump free. In a separate small bowl, combine your vanilla extract and water with the Ideal or Stevia in the Raw and stir until it's completely dissolved and a thick syrup is formed (if you're using powdered sweetener instead, simply add the powdered sweetener to the cheese mixture and omit the water and add the vanilla and mix well). Pour the syrup into cheese mixture and add the salt. Mix very well until light and fluffy.
  9. Pipe the filling onto the underside of one cookie, then top with another cookie to create a whoopie pie. Enjoy!

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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