Old-Fashioned Whoopie Pies!

Amazingly moist and delicate whoopee pie!

Amazingly moist and delicate whoopee pie!

If you’re a fan of some my keto recipes, like my Keto Clam Chowda, you’ll know I’m from New England: Connecticut, to be precise. Here in the Northeast we have a traditional summer dessert: whoopie pie. It’s essentially a vanilla cream sandwiched between two chocolate cakes. I know it doesn’t sound very healthy, but this version actually is. There are very few carbs due to the fact that I use almond flour and a zero-calorie sweetener. Yes, you can have your whoopie pie and eat it too.

I offer you two methods for making the cake. One is to simply nuke it for a minute. It does a fine job, but isn’t quite the same as those baked in a muffin-top pan. Either way, the flavor is amazing. I’ve been able to convince a few of my friends to try the ketogenic diet based on this one dessert!

 

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Old-Fashioned Whoopie Pies!
This amazing New England treat has the power to convert your ketophobic Uncle Fred!
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 12 minutes
Servings
pie
Ingredients
Cakes
Filling
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 12 minutes
Servings
pie
Ingredients
Cakes
Filling
Instructions
  1. If you plan to bake the cakes, preheat the oven to 350F
  2. Mix together all dry ingedients (flour, cocoa powder, baking powder, salt, and sweetener)
  3. Combine all the remaining ingredients in another bowl
  4. Add the wet to the dry and completely combine
  5. If baking, dole out two cakes-worth into a greased muffin-top pan. Bake at 350 for 15 minutes or until a toothpick stuck in the center comes out clean
  6. If microwaving, spoon into a five or six inch ramekin, and microwave for one minute. Alternatively, you could pour 1/2 onto a plate and nuke for 30 seconds - then repeat with the second half
  7. Remove and let stand for just a couple minutes
  8. If baking, remove carefully with a rubber spatula. If nuking, remove from the ramekin. Set on a wire-rack to cool for at least 10 minutes
  9. If baking, use a knife to carefully remove the bottom portion, leaving only the cap. Set aside
  10. If nuking in a ramekin, slice the cake in half lengthwise
  11. To make the filling, whip the cream in a chilled stainless steel bowl until almost butter - but not quite. Add the sweetener and vanilla and mix thoroughly
  12. Assemble the whoopie pie by layering the filling between the cakes
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Notable Replies

  1. These are amazing! Here is my picture of these yummy pies I made and DEVOURED. But I can't find any nutritional info @carl. Did I miss it? (Carb count would be sufficient)
    I'm also going to make these with homemade ice cream (fat boys anyone?) and try it with coconut cream too

    .

  2. I made these last week. I sextupled (sp) the recipe. We never got to the pie making stage. The cakes are so dang good. They're even better the next day. I had to freeze some so I wouldn't overindulge.

    I'm on a modified Fast right now. But, I'm planning your clam chowda as my first real meal afterwards.

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