Grain-Free Keto Whoopie Pies
Ingredients
Cookies
- 1 1/2 Cups Macadamia nuts
- 1 Cup Unsweetened Shredded Coconut
- 3 tbsp Granulated monk fruit sweetener
- 3 tbsp. Powdered monk fruit sweetener
- 6 tbsp. Coconut oil, room temp.
- 2 eggs
- 1 tsp. Vanilla extract (optional)
- 1 tsp. Baking soda
- 1 tsp. Xanthan gum
- pinch of pink salt
Fillings
- 1/2 Cup heavy whipping cream
- 1 tbsp. Sour cream
- 1-2 tbsp. Powdered monk fruit sweetener
- 1-2 tsp. Vanilla extract
- Sugar-free chocolate hazelnut spread
Preparation
Add the macadamia nuts to a food processor and pulse to a fine grind.
Add the shredded coconut, sweetener, coconut oil, and vanilla. Pulse until well combined.
Transfer to a large mixing bowl. Add the baking soda, salt, and xanthan gum. Using a spoon, mix to combine.
In a small separate bowl, lightly mix the two eggs together. Add them to the cookie dough and mix with a spoon until well combined.
Scoop out the cookies onto a lined baking sheet. Using a 1 1/2 tablespoon cookie scoop, flatten them slightly with a spoon or rubber spatula to form circles.
Bake at 350 degrees Fahrenheit for 15-20 minutes, or until light golden brown.
For the cream filling, place all of the cream filling ingredients in a bowl and whip to stiff peaks using an electric hand mixer.
Once the cookies are fully cool, pipe the filling onto one cookie and sandwich it with another. Store in the refrigerator.
Enjoy!