Tasty low carb banana whoopie pies combines two tropical flavors in one delicious treat. A sugar free coconut filling is sandwiched between two banana cakes.
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 whoopie pies with coconut filling.
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, the batter doesn’t always flatten out when baked. So, I flattened each cake for the banana whoopie pies out in the pan before baking.
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. However, it was way too thin to use as a low carb whoopie pie filling.
I thought about what I could use to thicken up the filling. 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 of these coconut banana treats is similar to one of those high carb snack cakes that come in the individual packages. However, these low carb cakes won’t raise blood sugar.
Low Carb Banana Whoopie Pies with Coconut Filling
Low Carb Banana Coconut Whoopie Pies
- 1 1/4 cups almond flour
- 1 cup Carbquik
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter
- 3/4 cup low carb sweetener or erythritol
- 1/4 teaspoon stevia concentrated powder
- 3 eggs
- 1 Tablespoon banana extract
- 1/4 cup buttermilk or sour milk
- 1/2 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.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.