Low Carb Banana Coconut Whoopie Pies
Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling Time: 15 minutes
Total Time: 27 minutes
Servings: 6 people
Unique banana coconut whoopie pies combine two tropical flavors in one treat. A sugar free coconut filling is sandwiched between two low carb banana cakes.
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.
Carbquik can be replaced with coconut flour for gluten free cakes
Net carbs per whoopie pie with Carbquik: about 4 g
Serving: 1pie | Calories: 488kcal | Carbohydrates: 15g | Protein: 11g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 178mg | Sodium: 581mg | Potassium: 53mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1300IU | Vitamin C: 1.7mg | Calcium: 160mg | Iron: 1.6mg
- Net Carbs 4g
- % Carbs: 3.3%
- % Protein: 9.1%
- % Fat: 87.6%
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