Classic Keto Whoopie Pies
Ingredients
Chocolate Cookies
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated monkfruit sweetener
- 1 large egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
Vanilla Filling
- 2 ounces cream cheese, softened
- 1 tablespoon butter
- 2 teaspoon vanilla extract
- 2 cups confectioners monkfruit sweetener (add 1/2 cup at a time to get your desired consistency and sweetness, you may use slightly more or less depending on your preference)
- 1-2 tablespoons almond milk or heavy cream (use only as needed to thin your frosting to your preference)
Instructions
In a large mixing bowl whisk together almond flour, coconut flour, baking powder, baking soda and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in the egg, sour cream, and vanilla extract.
With mixer set on low speed slowly add in flour mixture and mix until combined.
Wrap the dough in plastic wrap and shape each into a round disk. Chill for a minimum of 2 hours, preferably overnight.
When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a 1 inch cookie scoop and place on a silicone lined baking sheet.
Bake for 4 minutes and remove the pan from the oven. CAREFULLY drop the pan onto your countertop from the height of about 4 inches. Repeat this step 4-5 times. By dropping the pan the cookies will spread and thin to create a perfectly chewy cookie.
Place the cookies back in the oven and bake an additional 5-6 minutes. Remove from the oven when the center is still slightly undercooked, it will finish baking as it cools.
Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.
To make the frosting: Combine the cream cheese, butter, vanilla, peppermint extract and 1/2 cup of the powdered sugar to a mixing bowl and beat with an electric mixer. Add 1/2 cup of the sweetener at a time until it reaches your desired consistancy and sweetness. Use 1-2 tablespoons liquid to thin as needed.
Pipe or spread the frosting onto the bottom of one completely cool cookie and top with another cookie.
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