Preheat oven to 325. Grease a 12- or 24-well muffin pan.
For the pies:
Dry mixture:
-
1 1/4 cup blanched almond flour
-
1/4 cup unsweetened cocoa powder
-
1/2 tsp baking soda
-
1/4 tsp sea salt
Wet mixture:
-
1/4 cup unsalted butter (room temperature)
-
1/3 cup Swerve icing sugar
-
3 eggs
-
1 teaspoon mint extract
Recipe:
-
In a mixing bowl, whisk together the ingredients for the wet mixture.
-
In a separate bowl, mix the ingredients for the dry mixture.
-
Pour dry mixture into wet mixture and mix well.
-
Fill the wells of your muffin pan with about 1 tbsp each of the batter. More batter per well = puffier pies.
-
Bake for 12 minutes or so.
While your mini pies are baking, prepare the filling:
-
3/4 cup unsalted butter (room temp)
-
6 oz cream cheese (room temp)
-
3/4 cup Swerve icing sugar
-
1 tbsp heavy cream
-
1 tsp mint extract
Recipe:
-
mix together the butter, cream cheese and Swerve
-
Once mixed, add in the heavy cream and mint extract and stir to combine
Bringing it all together:
-
once the pies are cooled, you can slice them lengthwise to make them a little thinner (this is what I did to make them easier to hold)
-
place one pie flat side up, dollop some filling on it, and top with another pie
-
Repeat until you’re all done
This recipe is a little bit of work but trust me it’s worth it. I honestly can’t believe these are Keto.
Macros (per serving, my recipe yielded 12 completed whoopie pies)
-
300 cals
-
30g fat
-
5.5g protein
-
2g net carb
