Imagine sinking your teeth into a decadent chocolate sandwich cookie that's not only mind-blowingly delicious but also completely keto-friendly! These Classic Keto Whoopie Pies are about to revolutionize your low-carb dessert game, proving that you can absolutely have your cake (or pie) and eat it too. With a rich chocolate exterior and creamy filling that'll make your taste buds dance, this recipe is the ultimate proof that healthy eating doesn't mean sacrificing flavor or fun.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 8 pies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup cream cheese, softened
- 1/4 cup powdered erythritol
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 cup of almond flour, 1/2 cup of cocoa powder, and 1/2 cup of erythritol. Whisk together until well blended, ensuring there are no lumps.
- In another bowl, cream together 1/2 cup of softened unsalted butter and 2 large eggs. Mix in 1 tsp of vanilla extract until the mixture is smooth and well combined.
- Gradually add the dry ingredients from the first bowl into the wet ingredients while mixing. Stir until a thick batter forms. The batter should be smooth and slightly sticky.
- Using a tablespoon or a cookie scoop, drop rounded tablespoons of the batter onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for about 10-15 minutes, or until the edges are set and the tops look slightly cracked. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the filling. In a mixing bowl, beat together 1 cup of softened cream cheese and 1/4 cup of powdered erythritol until smooth and creamy. You can use an electric mixer or a whisk for this step.
- Once the cookies are completely cool, spread a generous amount of the cream cheese filling onto the flat side of one cookie, then top it with another cookie, flat side down, to form a sandwich. Repeat this process until all cookies are filled.
- Allow the whoopie pies to chill in the refrigerator for about 30 minutes to set the filling before serving. Enjoy your Classic Keto Whoopie Pies!
Tips
- Ingredient Temperature Matters: Ensure your butter and cream cheese are truly softened at room temperature for the smoothest, lump-free mixture.
- Precision is Key: Use a cookie scoop or tablespoon to create uniform cookies that will sandwich together perfectly.
- Cooling is Crucial: Let the cookies cool completely before adding the filling to prevent melting and ensure structural integrity.
- Chill for Success: The 30-minute refrigeration isn't just a suggestion - it helps the filling set and intensifies the flavors.
- Storage Hack: These whoopie pies can be stored in an airtight container in the refrigerator for up to 5 days, making them a perfect make-ahead treat.
- Variation Tip: For extra richness, try adding a touch of sugar-free vanilla extract or a sprinkle of sea salt to the cream cheese filling.Pro Tip: Always use a digital kitchen scale for the most accurate measurements, especially when baking keto recipes where precision can make or break the texture!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 10g
Protein: 12g
Fat: 38g
Saturated Fat: 24g
Cholesterol: 120mg
