Old-Fashioned Whoopie Pies!
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!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 12 minutes |
| Servings |
pie
|
- 1/4 cup almond flour fine - not almond meal
- 1/4 tsp Baking Powder
- 3 tbsp Swerve, xylitol, or other sweetener (warning: xylitol is poisonous to dogs)
- 2 Tbsp cocoa powder Hershey's Special Dark
- 2 tbsp butter melted
- 1 tbsp olive oil
- 1 egg large
- 1 tsp vanilla extract
- 1 pinch Salt
- 1 tbsp water
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tbsp Swerve, xylitol, or other sweetener Again, please be careful with xylitol if you have dogs
Ingredients
Cakes
Filling
|
|
- If you plan to bake the cakes, preheat the oven to 350F
- Mix together all dry ingedients (flour, cocoa powder, baking powder, salt, and sweetener)
- Combine all the remaining ingredients in another bowl
- Add the wet to the dry and completely combine
- 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
- 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
- Remove and let stand for just a couple minutes
- 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
- If baking, use a knife to carefully remove the bottom portion, leaving only the cap. Set aside
- If nuking in a ramekin, slice the cake in half lengthwise
- 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
- Assemble the whoopie pie by layering the filling between the cakes
Here’s a pic…
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
.
Inspired by @carl’s recippppe for Whoopie pies, I bought a special pie pan to make these delicious things! It even got the thumbs up
from the (non-keto) teen boys!
So looking forward to bringing these to our family gathering!
I’ve tested one… really really good! Thanks for the recipe.
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.