Old-Fashioned Whoopie Pies!
Saturday, 18 March 2017 — Carl Franklin
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 + Read More
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!
Print Recipe
Old-Fashioned Whoopie Pies!
This amazing New England treat has the power to convert your ketophobic Uncle Fred!
Instructions
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
