Keto Whoopie Pies
Whoopie pies are best described as a round cake sandwich with gobs of frosting inside; my Keto Whoopie Pies are traditional, soft, and a delightful treat!
Ingredients
For the Pies:
- 1/2 dropper Sweetleaf Stevia
- 2 Tsp. Vanilla Extract
- 4 Eggs
- 3 Tbsp. Almond Milk
- 1/4 cup Heavy Cream
- 8 Tbsp. Butter, melted
- 2 Tbsp. Cocoa Powder
- 2.5 tsp. Baking Powder
- 2 cup Sweetener of choice
- 2 Tbsp. Coconut Flour
- 2 cups Almond Flour]
For The Filling:
- 2 tsp. Vanilla Extract
- 3 Tbsp. Heavy Cream
- 1/8th tsp. Salt
- 1 dropper Sweetleaf Stevia
- 1 cup Lakanto Powdered Sweetener (or powdered erythritol)
- 3/4 cup Butter
Instructions
- Put parchment paper on a sizable baking sheet and preheat the oven to 325.
- To prepare the pies, mix the almond flour, coconut flour, granular sweetener, baking powder, and cocoa powder in a medium bowl. Place aside.
- Cream the butter, heavy cream, almond milk, eggs, vanilla extract, and stevia in a separate bowl.
- Mix dry components with the wet ones.
- Using a 1" cookie scoop, drop the batter onto the parchment-lined baking sheet, leaving 2" between scoops.
- Bake for 18 to 20 minutes at 325 to ensure complete cooking.
- To make the buttercream, combine the butter, stevia, powdered sweetener, and salt in a mixing bowl and beat until smooth.
- Don't overbeat the icing or the heavy cream will turn to butter; instead, add the heavy cream and beat until it is light and fluffy.
- Two whoopie pies should be spread with buttercream after cooling. depending on the amount of the cookie scoop used, yields 12–18 keto whoopie pies.