Peanut Butter Whoopie Pies ar the simplest of 2 our favourite recipes. The Keto cooking union of our Low Carb paste Cookies and Low Carb cheese ice.
If you’re keen on all things paste like we have a tendency to do, you’ll undoubtedly love these low carb whoopie pies. I mean, the aim of whoopie pies is to thrill.
Perfect for a family get-together or simply an extended week that wants AN infusion of peanut buttery happiness. I’m unsure we have a tendency to may keep these to ourselves even though we have a tendency to tried, however you’re welcome to undertake.
Peanut Butter Cookies
1 cup creamy peanut butter
1/2 cup erythritol
1 teaspoon pure vanilla extract
1 large whole egg
1/4 teaspoon salt
Cream Cheese Frosting
8 ounces cream cheese , softened
1/4 cup butter , softened
2 cups powdered erythritol (or another powdered sweetener of your choice)
low carb cream cheese frosting
Mix all ingredients together in a medium mixing bowl.
Divide the resulting dough into 12 equal portions (a little larger than a walnut) and place on a baking sheet.
Using a fork, press the cookie to about 1/3 inch thickness.
Bake at 350 for 18-20 minutes.
Cool completely before serving as they fall apart when still warm.
Meanwhile cookies are cooling, prepare frosting. Take a medium mixing bowl and using a hand mixer beat together cream cheese and butter. Slowly add powdered sweetener in until creamy.
Pipe frosting onto bottom of one peanut butter cookie and top with another peanut butter cookie. Continue until all whoopie pies are made. Makes 6 whoopie pies.