Keto Whoopie Pies!! 



Ingredients:

For the chocolate cookies

2 cups almond flour

1/4 cup coconut flour

1/4 cup cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated Swerve (or desired sweetener)

1 large egg

1/2 cup sour cream

1 tsp vanilla extract


Vanilla Cream filling: 

2 ounces cream cheese, softened

1 tablespoon butter

2 teaspoon vanilla extract

2 cups confectioners Swerve sweetener (add 1/2 cup at a time to get your desired consistency and sweetness, you may use slightly more or less depending on your preference)

1-2 tablespoons almond milk or heavy cream (use only as needed to thin your frosting to your preference)


In a large mixing bowl whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda and salt, set aside.

With your electric mixer; cream together butter and sweetener until blended. Mix in the egg, sour cream, and vanilla extract.

With mixer set on low speed slowly add in flour mixture and mix until combined.

Chill for a minimum of 2 hours, preferably overnight. 

**I did not chill for 2 hours.**

When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a 1 inch cookie scoop and place on a silicone lined baking sheet or parchment paper. 

This next step is OPTIONAL...

Bake for 4 minutes and remove the pan from the oven. CAREFULLY drop the pan onto your countertop from the height of about 4 inches. Repeat this step 4-5 times. By dropping the pan the cookies will spread and thin to create a perfectly chewy cookie. 

Place the cookies back in the oven and bake an additional 5-6 minutes. Remove from the oven when the center is still slightly undercooked, it will finish baking as it cools.

Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.

To make the frosting: Combine the cream cheese, butter, vanilla,  1/2 cup of the powdered sugar to a mixing bowl and beat with an electric mixer. Add 1/2 cup of the sweetener at a time until it reaches your desired consistancy and sweetness. Use 1-2 tablespoons of heavy cream to thin as needed.

Pipe or spread the frosting onto the bottom of one completely cool cookie and top with another cookie.