Imagine sinking your teeth into a decadent dessert that satisfies your sweet tooth without derailing your low-carb lifestyle. These Chocolate Peanut Butter Whoopie Pies are not just a treat; they're a game-changing dessert that proves healthy eating can be absolutely delicious! With a rich chocolate base and creamy peanut butter filling, these whoopie pies are about to become your new favorite guilt-free indulgence that will make you forget you're even on a diet.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 whoopie pies
Ingredients
- 1 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup erythritol
- 1/2 cup natural peanut butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, sift together almond flour, unsweetened cocoa powder, baking powder, and salt. Whisk to combine and ensure no lumps remain.
- In a separate large bowl, beat the eggs with erythritol using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add natural peanut butter and vanilla extract to the egg mixture. Mix until well incorporated and smooth.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until a consistent batter forms. The mixture should be thick but spreadable.
- Using a cookie scoop or tablespoon, drop 12 equal-sized rounds onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set and the centers are slightly soft.
- Remove from oven and let cool completely on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
- For the filling, mix additional peanut butter with a small amount of erythritol until smooth and creamy.
- Once cookies are completely cool, spread the peanut butter filling on half of the cookies and sandwich with the remaining cookies.
- Refrigerate whoopie pies for 30 minutes to set the filling and enhance flavor before serving.
Tips
- Use room temperature ingredients to ensure a smoother, more consistent batter.
- Be careful not to overmix the batter - this can lead to dense, tough cookies.
- For the most even baking, use a cookie scoop to create uniform-sized rounds.
- Allow cookies to cool completely before adding the filling to prevent melting.
- If the batter seems too thick, add a tablespoon of almond milk to thin it out slightly.
- Store whoopie pies in an airtight container in the refrigerator for up to 5 days.
- For an extra decadent touch, drizzle with melted sugar-free chocolate before serving.
- Use a natural, no-sugar-added peanut butter to keep the carb count low.
- If you don't have erythritol, you can substitute with another low-carb sweetener like stevia or monk fruit.
- Make sure to use parchment paper or a silicone mat to prevent sticking and ensure easy removal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 9g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 55mg
