I found this recipe on All Day I Dream About Food and for days I have been dying to try out. Well…my Wilton Nonstick Whoopie Pie Pan finally arrived in the mail so here we go! This recipe calls for Almond Flour which is low carb, high protein and has a good amount of fiber. Erythritol and stevia extract are used to sweeten both the batter and the cream cheese frosting making this a pretty darn healthy alternative to the sugar bomb that is the original version. In the chocolate cake I used Sweet Leaf Vanilla Creme Flavored Liquid Stevia and Zsweet Erythritol. For the frosting I used Zsweet Powdered so that the frosting would have a totally smooth texture. I really like this recipe because it makes you feel like you have conquered low carb baking. I’m not sure if it’s the fact that these taste like perfectly, sugary treats or if it’s just because of the smile my husband got on his face when he tasted them but I feel accomplished after baking these bad boys.
While baking these I only adapted it minimally. To the cakes the only changes I made were to add extra cocoa and vanilla. I looked at the batter and it just seemed to pale. After tasting, I’m glad I did because the chocolate taste was just right. However, I still found the cakes to be a little too sweet overall. When you give these a try taste the batter after you add the erythritol; you may find that you don’t need to add the full 20 drops of stevia extract. That said, my husband thought the level of sweetness was perfect which proves this is all subjective. I also adapted the frosting a little by adding a tablespoon of cream to help make it stretch which actually helped give this creamy,vanilla frosting an even better texture. That said, next time I would simply double the frosting recipe so you can make really good looking desserts with bid gooey middles. You might also want to go easy on the butter if you prefer your frosting to taste more like cream cheese. The verdict? These are a fun treat and well worth getting a new pie pan. If you don’t want to get a special whoopie pan or you want to be trendy I bet you could bake these on a cookie sheet and call them “rustic” whoopie pies. Happy Baking!
- 2 cups almond flour
- 3 tbsp vanilla whey protein powder
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp butter, softened
- 1/2 cup granulated erythritol – I use Zsweet
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 20 drops stevia extract
- 1/3 cup unsweetened almond milk
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 tbsp heavy cream
- 3 tbsp powdered Zsweet or put granulated erythritol in a food processor and pulse
- 1 tsp vanilla extract
- 10 drops stevia extract
- Preheat oven to 325 and grease the two pie pans or cookie sheets.
- Sift together almond flour, protein powder, cocoa powder, baking powder, baking soda and salt. Set aside.
- Beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in vanilla and stevia extracts.
- Mix in half of the almond flour mixture, and then add the almond milk. Mix in the remainder of the almond flour mixture until it’s all combined.
- Fill the whoopie pie pan cups to about 2/3 full and spread the batter out evenly.
- Bake 10 to 12 minutes. The cakes should be firm when you remove them.
- Take the cake out of the oven and let ‘em cool for 5 minutes and then transfer to a wire rack to cool completely. This will help prevent them from breaking. While these are cooling you can make the frosting.
- Beat the cream cheese, butter and cream together until smooth.
- Add in the powdered erythritol, vanilla and stevia and beat until smooth.
- Spread frosting on the bottom of one cake and then sandwich with another. Eat!