Classic Keto Whoopie Pies are a delicious and low-carb version of the traditional Whoopie Pie dessert. Made with almond flour, coconut flour, and natural sweeteners like erythritol or stevia, these Keto-friendly Whoopie Pies are a perfect treat for those following a low-carb or ketogenic diet. The cake-like cookies are sandwiched together with a rich and creamy filling made with cream cheese, butter, and vanilla extract, making for a decadent dessert that satisfies any sweet tooth craving.
INGREDIENTS
CHOCOLATE COOKIES
2 cups almond flour
1/4 cup coconut flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated monkfruit sweetener
1 large egg
1/2 cup sour cream
1 tsp vanilla extract
VANILLA FILLING
2 ounces cream cheese, softened
1 tablespoon butter
2 teaspoon vanilla extract
2 cups confectioners monkfruit sweetener (add 1/2 cup at a time to get your desired consistency and sweetness, you may use slightly more or less depending on your preference)
1-2 tablespoons almond milk or heavy cream (use only as needed to thin your frosting to your preference)
INSTRUCTIONS
1 In a large mixing bowl whisk together almond flour, coconut flour, baking powder, baking soda and salt, set aside.
2 In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in the egg, sour cream, and vanilla extract.
3 With mixer set on low speed slowly add in flour mixture and mix until combined.
4 Wrap the dough in plastic wrap and shape each into a round disk. Chill for a minimum of 2 hours, preferably overnight.
5 When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a 1 inch cookie scoop and place on a silicone lined baking sheet.
6 Bake for 4 minutes and remove the pan from the oven. CAREFULLY drop the pan onto your countertop from the height of about 4 inches. Repeat this step 4-5 times. By dropping the pan the cookies will spread and thin to create a perfectly chewy cookie.
7 Place the cookies back in the oven and bake an additional 5-6 minutes. Remove from the oven when the center is still slightly undercooked, it will finish baking as it cools.
8 Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.
9 To make the frosting: Combine the cream cheese, butter, vanilla, peppermint extract and 1/2 cup of the powdered sugar to a mixing bowl and beat with an electric mixer. Add 1/2 cup of the sweetener at a time until it reaches your desired consistancy and sweetness. Use 1-2 tablespoons liquid to thin as needed.
10 Pipe or spread the frosting onto the bottom of one completely cool cookie and top with another cookie