I’ve seen several blog posts on different flavors of whoopie pies. They all looked so great that I thought I’d try something a little different in a low carb version. The banana flavored pudding I posted a few weeks back was well received.
So decided to use the same extract in these low carb banana coconut whoopie pies. I used Carbquick in the cake batter, so these are not gluten free, but coconut flour could be substituted in place of the Carbquick for those who can’t have wheat.
I got the idea of using a muffin top pan for the cakes from a low carb forum post. Low carb cake batter tends to be a bit thick. And it doesn’t always flatten out when baked so I flattened each cake out in the pan before baking.
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It took about 12 minutes for the cakes to cook. The tops didn’t rise much into a mound like regular whoopie pie cakes so I chose to face the top side of each cake toward the filling.
Here in New England, many home bakers use Marshmallow Fluff as the base for the filling. I had a jar of Sugar Free Walden Farms Marshmallow Dip in the pantry and thought it would make a good base for a cream filling.
After adding some powdered erythritol to the marshmallow dip, the filling had a good level of sweetness but was too thin. I thought about what I could use to thicken it up. I happened to have about 1/2 cup of finely grated unsweetened dessicated coconut left over from another recipe.
Since banana and coconut are both tropical flavors, they tend to go well together. After assembling the first batch of whoopie pies, I took a bite. The taste is similar to one of those high carb snack cakes that come in the individual packages.
- 1 ¼ cups almond flour
- 1 cup Carbquik
- ¼ teaspoon xanthan gum
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter
- ¾ cup erythritol or Swerve
- ¼ teaspoon stevia
- 3 eggs
- 1 Tablespoon banana extract
- ¼ cup sour milk or buttermilk
- ½ teaspoon vanilla
- In medium bowl – combine the almond flour, Carbquick, xanthan gum, salt, baking powder, and baking soda; mix well and set aside.
- In a separate large mixing bowl, cream the butter, granular erythritol and stevia together. Add the eggs, banana extract, butttermilk, and vanilla and beat thoroughly.
- Beat in the dry ingredients. Drop by rounded tablespoons full onto greased non-stick muffin top baking pans. Spread batter evenly into each muffin top circle.
- Bake at in a preheated oven at 350° for about 12 minutes, or until the cakes spring back when pressed lightly in the center. Remove from the muffin top pans to wire racks. Cool completely before spreading with the filling.
- Mix filling ingredients. Spread filling on one cake with generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly between the cakes. Repeat with all cookies to make 6 pies.
Carbs per whoopie pie: about 7 g