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Low Carb Banana Coconut Whoopie Pies

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Low Carb Banana Coconut Whoopie PiesLow Carb Banana Coconut Whoopie Pies

I’ve seen several blog posts on different flavors of whoopie pies. They all looked so great that I thought I’d try something a little different in a low carb version. The banana flavored pudding I posted a few weeks back was well received so decided to use the same extract in these whoopie pies. I used Carbquick in the cake batter, so these are not gluten free, but coconut flour could be substituted in place of the Carbquick for those who can’t have wheat.

Whoopie Pie Batter in Muffin Top PanWhoopie Pie Batter in Muffin Top Pan

I got the idea of using a muffin top pan for the cakes from a low carb forum post. Low carb cake batter tends to be a bit thick and doesn’t always flatten out when baked so I flattened each cake out in the pan before baking. It took about 12 minutes for the cakes to cook. The tops didn’t rise much into a mound like regular whoopie pie cakes so I chose to face the top side of each cake toward the filling.

Banana Cakes Cooling on RackBanana Cakes Cooling on Rack

Here in New England, many home bakers use Marshmallow Fluff as the base for the filling. I had a jar of Sugar Free Walden Farms Marshmallow Dip in the pantry and thought it would make a good base for a cream filling.

Sugar Free Walden Farms Marshmallow DipSugar Free Walden Farms Marshmallow Dip

After adding some powdered erythritol to the marshmallow dip, the filling had a good level of sweetness but was too thin. I thought about what I could use to thicken it up. I happened to have about 1/2 cup of finely grated unsweetened dessicated coconut left over from another recipe. Since banana and coconut are both tropical flavors, they tend to go well together. After assembling the first batch of whoopie pies, I took a bite. The taste is similar to one of those high carb snack cakes that come in the individual packages.

Taste Testing one of the Whoopie PiesTaste Testing one of the Whoopie Pies

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