Flavourful Low Carb Chocolate Peanut Butter Whoopie Pies. Perfect for parties and birthdays
Decadent chocolate whoopie pies with peanut butter cream filling, low carb and sugar-free! Perfect for parties and birthdays. Try it now!
Makes 4 whoopie pies
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1/4 cup Erythritol or 6 drops of stevia glycerite (sweeten to taste before baking)
- 1/3 cup cacao powder
- 1/2 cup flour of choice- we used Bob’s Red Mill Low Carb Baking Mix
- 2 teaspoons baking powder
- 1/4 cup cream or almond milk
- 1/2 cup butter, softened
- 1/2 cup powdered sweetener, like Swerve
- 2 tablespoons cream (plus more if needed)
- 1/2 cup PB2 powdered peanut butter OR traditional peanut butter
NOTE* if using traditional peanut butter skip the cream until you see if it needs to be thinned out.
Preheat oven to 325º.
In a large bowl using an electric mixer, beat egg, vanilla, sweetener and butter until creamy.
Add remaining cake ingredients and mix until fully combined.
Spoon mixture onto a sheet pan about 2 inches apart. I used a muffin top pan.
Bake for 10-15 minutes, depending on size and oven variation.
Move to a cooling rack.
Beat all ingredients in a small bowl with an electric mixer until fluffy and creamy.
Pipe frosting onto the middles of whoopie pie bottoms.
Low Carb Chocolate Peanut Butter Whoopie Pies
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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