Keto mint chocolate whoopie pies

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