A low carb gluten free tiramisu whoopie pies recipe to give you a little pickup during the day. The keto cookies have a creamy filling spiked with espresso and rum.
Did you know the word tiramisù means “pick me up” in Italian? That’s why these mini tiramisu whoopie pies are sure to give you a little pickup during a busy day.
My older sister, Mary, introduced me to the tasty Italian dessert known as tiramisu many years ago. It was right after she returned from a trip to England where she discovered the tasty treat.
Mary passed away six years ago when she was only 40 years old after a courageous battle with breast cancer. She didn’t follow a low carb diet which is now believed to help prevent and fight cancer off since cancer cells feed off sugar.
There are even some oncologists who prescribe a low carb high fat keto diet to their patients. I wish more studies would be done on the use of a low carb diet against cancer so that other victims like me sister could be saved.
Tiramisu is my all-time favorite dessert and it often brings back memories of when I first made the dessert with my sister. I came up with my own low carb tiramisu recipe to share with my family a few years ago.
This time, I thought I’d try something a little different and make gluten free tiramisu whoopie pies. To get well formed cookies, you really need to use a whoopie pie pan.
I used a mini sized whoopie pie pan which bakes 24 mini cookies. But a regular size pan could also be used for larger pies.
When using a whoopie pie pan, you want to make sure you don’t put too much batter in the molds otherwise it will overflow while baking. I found that filling each cavity about 2/3 full works well.
For this recipe, I sprinkled a little unsweetened cocoa powder on each cookie mound before baking. This gives the traditional cocoa powder coating served on traditional tiramisu.
You can see how the batter spread and raised up during baking. A few of the cookies touched, but I was able to easily separate them by cutting through with a plastic fork.
I let the cookies cool in the pan about 10 minutes before transferring then to a rack. The pan is a non-stick, but I also sprayed a little cooking oil to make sure they would release easily.
Once the cookies were completely cooled, I flipped them over and poured about 1/4 teaspoon of an espresso/rum liquid over top and allowed the liquid to be absorbed by the cake.
The cookies should be drenched with coffee and rum flavors. This is similar to how the ladyfingers are usually soaked in a coffee/liquor.
You can leave the liquor out of these low carb gluten free tiramisu whoopie pies if you want. In fact, the authentic traditional tiramisu doesn’t add it.
These cream filled soft cookies are a nice change from the regular chocolate whoopie pies with cream filling. And, I love the size of the mini whoopie pies because you can just have a little nibble.
These whoopie pies can be stored in the freezer by individually wrapping each one in plastic wrap and putting them in freezer bag. They should keep for at least 3-6 months.
Low Carb Gluten Free Tiramisu Whoopie Pies Recipe
Gluten Free Tiramisu Whoopie Pies - Low Carb
Ingredients
Cookies:
- 2 cups almond flour
- 3 tablespoons unflavored whey protein
- 1/2 cup golden low carb sweetener see note
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda baking soda
- 1/2 teaspoon salt
- 1/2 cup butter cut into small cubes
- 1/2 cup low carb sweetener or 1/2 cup of your favorite low carb sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup full fat sour cream
- cocoa powder for dusting
Filling:
- 1/4 cup cold espresso coffee or strong coffee
- 1 tablespoon dark rum optional or sub with liquor of your choice
- 8 ounce mascarpone cheese see note
- 2 tablespoon low carb sweetener
- pinch of salt
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 2 teaspoons dark rum optional or sub with liquor of your choice
Instructions
- Preheat oven to 350 °F. Spray whoopie pie pan with non-stick spray.
- Mix almond flour, protein powder, brown sugar sweetener, baking powder, baking soda, and salt into a bowl. Set aside.
- Beat butter and sugar with a mixer on medium-high speed, until creamy; about 2 minutes. Add eggs and 1 teaspoon vanilla, beating until incorporated. Scrape down the sides of the bowl. Add sour cream, then dry mixture.
- Using a small teaspoon, scoop the batter into each whoopie pie mold, filling about 2/3 of the space. Place some cocoa powder in a small strainer and sprinkle a bit of the cocoa powder on top of each batter scoop.
- Bake until edges are golden, about 10-12 minutes.
- Cool on wire rack about 10 minutes then remove cookies from pan and allow to cool. (Unfilled cookies can be stored for up to 1 day.)
- Once cooled, turn cookies upside-down on rack.
- Mix espresso and 3 tablespoons dark rum in small bowl. Spread about 1/4 teaspoon of the espresso liquid on the bottom side of each cookie.
- Beat mascarpone cheese, Natvia, salt, heavy cream vanilla and 1 T. dark rum with mixer until smooth. Spoon some of mascarpone cheese mixture onto the chocolate half the cookies. Place the other half of the cookies on top. Serve immediately or place in refrigerator. (These cookies can also be individually wrapped in plastic and kept in the freezer.)
Notes
Nutrition
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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.
linda c dixon says
love the recipe. I have a problem when eating out. What can you order in place of potatoes, rice, and all those other carb laden foods?
Lisa MarcAurele says
I always ask for extra vegetables.
Ginger Wroot says
Do you think I could use a regular muffin tin and just put a small amount of batter in each one. In lieu of buying a whoopie pie tin? -G
Lisa says
That should work!
Lori says
Do they freeze hard? In other words, do you have to defrost them before you eat them from frozen? Or are they soft enough to eat right out of the freezer?
Lisa says
I let them thaw a bit before eating from the freezer. Although there’s no reason why you couldn’t eat them frozen.
Amy says
Could I substitute the almond flour? I am nut and peanut allergic. Thanks 😊
Lisa says
Sunflower seed flour (just finely ground seeds) is a perfect sub for those with nut allergies!
Pat Glackin says
Can I leave out the protein powder?
Lisa says
You can, but may need to replace it with a low carb flour like almond powder.
Kimberly says
Will these come out okay if I make the cookies on a regular cookie sheet or will they spread too much?
Lisa says
I believe they will spread out too much.
Jenny (VintageSugarcube) says
I am having friends over Sat night for Italian food and have been racking my brain for a dessert idea. Now i’m sold; hook and sinker.
Lisa says
These are a great finger food type dessert that’s perfect for a gathering of friends.
Dee Dee (My Midlife Kitchen) says
I just did a lemon tiramisu on my blog this week, and it was a hit. For a twist on these, maybe I could use lemon zest in place of the chocolate, and the Vin Santo wine I use in my version in place of the rum. Hmmmm… Now you’ve got me scheming! :o)
Lisa says
I like your way of thinking Dee Dee!
Sheena @ Tea and Biscuits says
What a neat idea, I’m gluten free but haven’t done a whole lot of cooking with nut flours, your recipe looks really tasty and very easy!
Lisa says
It’s very easy to put together and I love that you can make a big batch to freeze for later.
Marye says
These look great! I eat low carb but the family doesn’t so I am always looking for treats for ME. 🙂
Lisa says
This is the exact reason why I freeze the extras since I’m the only one eating low carb. They are quite easy frozen too.
Christie says
These sound divine. I love how you put the flavor of tiramisu into a whoopie pie.
Susanne says
These look so interesting! Can you suggest a substitute for the rum?
Lisa says
You can leave the rum out or use another liquor like a coffee flavored one.