Gluten Free Tiramisu Whoopie Pies - Low Carb
Servings: 12 people
Calories: 344
Mini low carb tiramisu whoopie pies to give you a little pickup during the day. The gluten free cookies have a creamy filling spiked with espresso and rum.
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Ingredients
Cookies:
- 2 cups almond flour
- 3 tablespoons unflavored whey protein
- ½ cup Lakanto Golden Monk Fruit Granular Sweetener see note
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter cut into small cubes
- ½ cup low carb sugar substitute or ½ cup of your favorite low carb sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup full fat sour cream
- cocoa powder for dusting
Filling:
- ¼ 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 sugar substitute
- pinch of salt
- ½ 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 ⅔ 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 ¼ teaspoon of the espresso liquid on the bottom side of each cookie.
- Beat mascarpone cheese, low carb sugar substitute, 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.)
Video
Notes
If you don't have a whoopie pie mold pan, just use cupcake liners instead to make the small circular cakes.
The brown sugar sweetener can be replaced with your favorite low carb granular plus a touch of blackstrap molasses.
Good substitutions for rum include brandy or coffee liquor.
8 ounces cream cheese plus ¼ cup heavy cream and 2 tablespoons sour cream can be used in place of mascarpone cheese.
Nutrition
Serving: 2mini pies | Calories: 344 | Carbohydrates: 8g | Protein: 10g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 252mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg
Additional Info
Net Carbs:
6
g
|
% Carbs:
6.8
%
|
% Protein:
11.4
%
|
% Fat:
81.8
%
|
SmartPoints:
13