Keto Whoopie Pies

Ingredients:

For the Cookie:

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• ¼ cup butter (softened)
• ¼ cup erythritol (or sweetener of choice)
• 2 tablespoons heavy cream
• 1 tablespoon coconut flour (optional, for texture)

For the Filling:

• ½ cup unsweetened butter (softened)
• 1 teaspoon vanilla extract
• ½ cup powdered erythritol (or sweetener of choice)
• 2 tablespoons heavy cream
• Pinch of salt

Instructions:

For the Cookies:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, beat the butter and erythritol together until light and fluffy (about 2-3 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough is too sticky, you can add a tablespoon of coconut flour.
6. Drop spoonfuls of the dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers.
7. Bake for 8-10 minutes or until the cookies are set and a toothpick comes out clean. Allow them to cool completely on a wire rack.

For the Filling:

1. In a bowl, beat the softened butter, powdered erythritol, vanilla extract, and salt until smooth.
2. Gradually add in the heavy cream and beat until fluffy.

Assembling the Whoopie Pies:

1. Once the cookies have cooled completely, spread a generous amount of the filling on the flat side of one cookie.
2. Top with another cookie to form a sandwich.
3. Repeat with the remaining cookies and filling.

Optional:

• You can dust the finished whoopie pies with a little cocoa powder or sprinkle with unsweetened chocolate shavings for extra flavor and decoration.
• For a slightly firmer filling, chill the pies for 30 minutes before serving.