Celebrate the Fourth of July with these low-carb patriotic whoopie pies for dessert.
Sweetened with Purecane, a diabetes-friendly, non-GMO, gluten-free and keto-friendly sweetener that is sustainable produced through a unique type of fermentation. Use it as a 1:1 zero-calorie sugar alternative that contains no bitter aftertaste in traditional recipes.
To boost the protein in this recipe, I used the Atkins which is the perfect low carb option to add to your celebrations. The PLUS Shakes give you steady energy and have 20 vitamins and minerals. Plus, they also add 30 grams of protein, only 1 gram of sugar and 2 grams of net carbs to satisfy hunger and keep you on track this summer. Find it at Walmart.com, Atkins.com and Amazon. Recipe below!
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Ingredients
Whoopie Pies
- 2 cups blanched almond flour
- 1/2 cup Purecane Baking Sweetener
- 2 tbsp coconut oil
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 tsp baking soda
- 1/2 cup Atkins Plus Creamy Milk Chocolate Shake
Frosting
- 4 oz. full fat cream cheese
- 2 tbsp Purecane Baking Sweetener
- 1/2 tsp vanilla extract
- 1/3 cup full fat coconut milk
Ingredients
Whoopie Pies
Frosting
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Instructions
- Preheat oven to 350 F.
- Mix together whoopie pie ingredients in a food processor until combined and drop 3 tablespoons not a lined baking sheet leaving 2 inches between each pie. Form into a circe ad bake for 15-18 minutes or until set.
- While cookies are baking, beat together frosting ingredients until whipped.
- After cookies have cooled, add frosting to a piping bad and add to half of the cookies. Top with remaining cookies. Dip into sugar-free red, white and blue sprinkles (optional).
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