Source: https://www.chipmonkbaking.com/blog/2019/9/4/low-carb-keto-chocolate-whoopie-pie-recipe

Here's a recipe for delicious mini whoopie pies with either chocolate or vanilla icing. Each mini pie only has 1 gram net carb! If you're looking for something fun and tasty to make, this is for you. Full recipe below but additional tips, the full nutritional information, and more keto dessert recipes can be found at the linked source.

RECIPE: CHOCOLATE WHOOPIE PIES

(LOW-CARB, GLUTEN FREE, KETO, PALEO, DIABETIC FRIENDLY)

SERVINGS: ~22 MINI WHOOPIE PIES (~30 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

Whoopie Pies

• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 2/3 cup (120g) Low Carb Sweetener of Your Choice (ChipMonk’s AlluMonk Sweetener, Lakanto’s Monk Fruit Sweetener, or Swerve Confectioners Sweetener all work great)
  
• 1 Large Egg
  
• 1.5 cups (170g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
  
• 2 Tablespoons (12g) Unsweetened Cocoa Powder
  
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/2 teaspoon Fine Salt
  
• 2 teaspoons Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
  
• 1 teaspoon Baking Soda
  
• 1/2 teaspoon Baking Powder
  
  
  Frosting (Vanilla or Chocolate)
  
  
• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup (48g) Low Carb Sweetener of Your Choice (ChipMonk’s AlluMonk Sweetener, Lakanto’s Monk Fruit Sweetener, or Swerve Confectioners Sweetener all work great)
  
• Flavoring
  
  
  • 1 teaspoon Vanilla Extract for Vanilla Frosting
    
  • 1 Tablespoon Cocoa Powder for Chocolate Frosting
    
    
    

    INSTRUCTIONS
    

    
    Chocolate Whoopie Pies
    
    

1. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
   
2. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
   
3. Stir in cocoa powder.
   
4. In separate bowl, combine the smaller volume dry ingredients (baking powder, baking soda, xanthan gum). Stir into wet mixture.
   
5. Stir in almond flour.
   
6. Using a mini cookie scooper (like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
   
7. Bake for 10 - 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven);
   
8. Frost half of the cooled cookies. For each iced cookie, place an un-iced cookie on top to form a "whoopie pie" sandwich
   
   
   Frosting
   
   
9. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
   
10. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
    
11. Add the sweetener and vanilla extract (or cocoa powder) to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
    
12. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
    
13. Use a piping bag (something like these) to pipe the frosting on top of the whoopie pies you baked in the steps above.
    
14. Enjoy! Keep any remaining whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.
    
    ​
    
    Source: https://www.chipmonkbaking.com/blog/2019/9/4/low-carb-keto-chocolate-whoopie-pie-recipe