The Ultimate Keto Mocha Whoopie Pies
How to Make It
Step 1
Preheat the oven to 165°C (325°F). Add the almond flour, baking powder, granulated erythritol, coffee, and cocoa powder to a bowl. Whisk to combine.
Step 2
Melt two tablespoons of butter in a microwave. Add the whipping cream, egg, butter, and vanilla extract to a bowl. Using a hand mixer on medium speed, beat well until thoroughly combined.
Step 3
Line a large baking tray with parchment paper. Spoon 14 equal dollops onto the prepared baking tray, leaving plenty of space between them. Optionally, you can use a piping bag for this. Bake for 12-15 minutes.
Step 4
Meanwhile, prepare the filling. Melt the remaining butter in a microwave. Add the butter, icing sugar replacement, and vanilla extract to a bowl. Beat well with a hand mixer.
Step 5
Divide the filling between 7 cookies and top with the remaining 7 cookies. Gently squeeze them together. Refrigerate until ready to serve.
Step 6
Remove the cookies from the fridge about 20 minutes before serving. Store in the fridge for up to 4 days. Optionally, the cookies can be prepared in advance, and buttercream can be prepared just before serving.
Ingredients
- Whipping cream – 0.33 cup
- Egg – 1 medium
- Butter – 2 tbsp
- Vanilla extract – 1 tsp
- Cocoa Powder Dry Unsweetened – 0.33 cup
- Almond flour – 70 g
- Baking powder – 2 tsp
- Erythritol Granulated – 0.25 cup
- Instant coffee dry mix (unprepared) – 1.5 tsp
- Vanilla extract – 1 tsp
- Butter – 2 tbsp
- Powdered Erythritol (Icing Sugar) – 0.25 cup