Keto mint chocolate whoopie pies
Preheat oven to 325. Grease a 12- or 24-well muffin pan.
For the pies:
Dry mixture:
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1 1/4 cup blanched almond flour
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1/4 cup unsweetened cocoa powder
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1/2 tsp baking soda
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1/4 tsp sea salt
Wet mixture:
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1/4 cup unsalted butter (room temperature)
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1/3 cup Swerve icing sugar
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3 eggs
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1 teaspoon mint extract
Recipe:
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In a mixing bowl, whisk together the ingredients for the wet mixture.
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In a separate bowl, mix the ingredients for the dry mixture.
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Pour dry mixture into wet mixture and mix well.
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Fill the wells of your muffin pan with about 1 tbsp each of the batter. More batter per well = puffier pies.
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Bake for 12 minutes or so.
While your mini pies are baking, prepare the filling:
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3/4 cup unsalted butter (room temp)
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6 oz cream cheese (room temp)
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3/4 cup Swerve icing sugar
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1 tbsp heavy cream
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1 tsp mint extract
Recipe:
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mix together the butter, cream cheese and Swerve
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Once mixed, add in the heavy cream and mint extract and stir to combine
Bringing it all together:
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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)
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place one pie flat side up, dollop some filling on it, and top with another pie
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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)
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300 cals
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30g fat
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5.5g protein
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2g net carb