Whoopie Pie

 

Whoopie pie

Ingredients

For the cookies

  • 2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup stevia erythritol granulated sweetener
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 Tablespoons coconut oil melted
  • 2 large pasture raised eggs room temperature
  • 1/3 cup pumpkin puree
  • 1/4 cup unsweetened almond or coconut milk
  • 1 Tablespoon organic vanilla extract

For the frosting

  • 4 ounces cream cheese room temperature
  • 2 Tablespoons butter room temperature
  • 2 teaspoons stevia erythritol granulated sweetener
  • 1/2 teaspoon organic vanilla extract
  • 1/3 cup heavy cream

Instructions

For the cookies

  1. Preheat oven to 350ยบ F.
  2. Line two cookie sheets with parchment or silicone mat
  3. Sift almond flour, salt, baking soda, granulated sweetener and pumpkin pie spice into a medium bowl.
  4. Add coconut oil and mix in.
  5. In a separate bowl, whisk together eggs, pumpkin puree, almond milk and vanilla extract.
  6. Add wet ingredients to dry ingredients and mix until completely combined.
  7. Drop by 1/4 cupfuls onto prepared sheets, leaving 2 inches between cookies. Five cookies will fit on each sheet.
  8. Using fingers, form each cookie into a circle
  9. Place cookies in preheated oven. Bake for 18 to 22 minutes. Cookies are done when the center springs back when touched.
  10. When cookies are finished baking, remove them from oven and allow to cool one minute on the tray. Remove from tray and place on a cooling rack. Allow to cool completely before adding filling.

For the filling

  1. In a medium bowl, beat cream cheese and butter until smooth and fluffy. Add sweetener and vanilla and blend in thoroughly.
  2. In a separate bowl, whip cream until stiff peaks form.
  3. Fold about 1/3 of the whipped cream into the cream cheese mixture to lighten.
  4. Add remaining whipped cream to the mixture and fold in gently.

To assemble

  1. Using a pastry bag, pipe filling on five of the pumpkin cookies. Top with the remaining five cookies. Store covered in the refrigerator until ready to eat.

Recipe Notes

For 1/2 whoopie pie
Fat: 24.7 grams
Carbs: 6.5 grams*
Fiber: 2.7 grams
Sugar: 1.6 grams
Net Carbs: 3.8 grams
*erythritol is not included in carb count.

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