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Having a cake craving? These low carb chocolate peanut butter whoopie pies are sure to cure that…..and guilt free. No artificial sweeteners.

Low Carb Chocolate Peanut Butter Whoopie Pies

I know- the words chocolate, peanut butter and whoopie pie are usually not in the same sentence as guilt free but these ones are, I promise!

The chocolate cake is moist and , if baked slightly longer can give a crunchy brownie like texture and flavor. My peanut butter cream filling is made with powdered peanut butter, PB2. This amazing creation has far less fat, calories and carbs than traditional peanut butter, with all of the flavor.

The great thing about this recipe is that you can use any flour you wish- Low Carb Baking Mix, Almond Flour or Coconut Flour, even Peanut Butter Flour!  They are easily exchanged with no difference in measurement.

Here is how to make our low carb chocolate peanut butter whoopie pies

Makes 4 whoopie pies

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted
• 1/4 cup Erythritol or 6 drops of stevia glycerite (sweeten to taste before baking)
• 1/3 cup cacao powder
• 1/2 cup flour of choice- we used Bob’s Red Mill Low Carb Baking Mix
• 2 teaspoons baking powder
• 1/4 cup cream or almond milk

Filling:

• 1/2 cup butter, softened
• 1/2 cup powdered sweetener, like Swerve
• 2 tablespoons cream (plus more if needed)
• 1/2 cup PB2 powdered peanut butter OR traditional peanut butter

NOTE* if using traditional peanut butter skip the cream until you  see if it needs to be thinned out.

Instructions

Preheat oven to 325º.

In a large bowl using an electric mixer, beat egg, vanilla, sweetener and butter until creamy.

Add remaining cake ingredients and mix until fully combined.

Spoon mixture onto a sheet pan about 2 inches apart.  I used a muffin top pan.

Bake for 10-15 minutes , depending on size and oven variation.

Move to cooling rack.

Filling:

Beat all ingredients in a small bowl with an electric mixer until fluffy and creamy.

Pipe frosting onto the middles of whoopie pie bottoms.

Top, now devour!

PIN to Pinterest to save for later!  

 

Then try our  Grilled Chicken Keto Pizza !

Yield: 4 people

Low Carb Chocolate Peanut Butter Whoopie Pies

Print

Decadent chocolate whoopie pies with peanut butter cream filling, low carb and sugar free! 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted
• 1/4 cup Erythritol or 6 drops of stevia glycerite, sweeten to taste before baking
• 1/3 cup cacao powder
• 1/2 cup flour of choice- we used Bob’s Red Mill Low Carb Baking Mix
• 2 teaspoons baking powder
• 1/4 cup cream or almond milk
• Filling:
• 1/2 cup butter, softened
• 1/2 cup powdered sweetener, like Swerve
• 2 tablespoons cream, plus more if needed
• 1/2 cup PB2 powdered peanut butter OR traditional peanut butter

Instructions

1. Preheat oven to 325º.
2. In a large bowl using an electric mixer, beat egg, vanilla, sweetener and butter until creamy.
3. Add remaining cake ingredients and mix until fully combined.
4. Spoon mixture onto a sheet pan about 2 inches apart. I used a muffin top pan.
5. Bake for 10-15 minutes , depending on size and oven variation.
6. Move to cooling rack.
7. Filling -
8. Beat all ingredients in a small bowl with an electric mixer until fluffy and creamy.
9. Pipe frosting onto the middles of whoopie pie bottoms.

Nutrition Information:

Yield:

4
Amount Per Serving:Calories: 300