Keto Whoopie Pies

Ingredients makes 4 servings

• Chocolate cookies:
• ¹/₄ cup heavy whipping cream (60 ml/ 2 fl oz)
• 1 large egg
• 2 tbsp melted unsalted butter (30 ml)
• 1 tsp sugar-free vanilla extract
• ¹/₄ cup granulated Erythritol or Swerve (40 g/ 1.4 oz)
• ¹/₃ cup cacao powder or Dutch process cocoa powder (28 g/ 1 oz)
• ¹/₂ cup almond flour (50 g/ 1.8 oz)
• 2 tsp gluten-free baking powder (8 g/ 0.3 oz)
• Buttercream filling:
• 1 stick unsalted butter, softened (113 g/ 4 oz)
• ¹/₄ cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• ¹/₂ tsp sugar-free vanilla extract
• 1 tbsp heavy whipping cream (15 ml)

Instructions

1. Preheat oven to 165 °C/ 325 °F (conventional), or 145 °C/ 290 °F (fan assisted). Line a baking sheet with parchment paper.

2. In a large bowl mix together the cake ingredients. Once smooth place 8 mounds of dough on the baking sheet about 5 cm/ 2 inches apart.

3. Bake for 12 to 15 minutes until done. Remove and cool on a cooling rack.

4. To make the filling, place the ingredients in a bowl and use a hand mixer to beat until light and fluffy.

5. To assemble, divide the filling between 4 of the cookies then top with the remaining 4 cookies slightly smashing them together.

6. Remove from the refrigerator about 20 minutes before serving. Store in the fridge for up to 4 days. The cookies can be stored in a jar at room temperature for up to a week and the buttercream can be prepared just before serving.