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Discover the world's most premium zero added sugar ice cream

Halloween Whoopie Pies

[[ recipeID=recipe-8lgmpb03x, title=Halloween Whoopie Pies ]]

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Keto Pint - Triple Chocolate Brownie

Keto Pint - Triple Chocolate Brownie

Keto Pint - Triple Chocolate Brownie

Keto Pint - Triple Chocolate Brownie

Our commitment to using the finest ingredients ensures that every scoop of Keto Pint Triple Chocolate Brownie Ice Cream is a taste of richness and the embodiment of excellence.

This is not a low-calorie food. See nutrition information for calorie, fat, saturated fat, cholesterol, and sugar content.

View details & Nutritional Information

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Halloween Whoopie Pies

Make your Halloween extra spooky with these delicious whoopie pies! This recipe combines cake-like sandwich cookies, creamy filling and triple chocolate brownie ice cream for the ultimate Halloween treat.

Servings: 8 Sandwich Cookies

Keywords: Halloween, Whoopie Pies, Bakes Goods

Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins

Ingredients

Instructions

Ingredients

Cookies

¼ cup unsalted butter, melted
⅔ cup almond butter
2 large eggs, room temperature
½ cup coconut milk/whole milk
1 tsp vanilla extract
1 ½ cups almond flour
2 tbsp cocoa powder
½ tsp baking powder
½ tsp salt

Filling

½ cup unsalted butter, room temperature
cup powdered monk fruit sweetener
2 tsp heavy cream
1 tsp vanilla extract
drops orange food color (optional)

Served with

1 pint Keto Pint Triple Chocolate Brownie ice cream

Instructions

Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
In a large mixing bowl, use a hand mixer to blend together melted butter and almond butter until combined.
Add eggs to the mixture and blend until just combined. Then add whole milk or coconut milk and vanilla extract and mix until smooth.
Add the dry ingredients, including almond flour, cocoa powder, baking powder, and salt. Mix until a smooth dough forms.
Use a scoop to measure out the dough into lime-sized portions, placing them on the prepared baking sheet 2 inches apart. Slightly press down on the tops of each cookie to flatten.
Bake for 10-12 minutes until the cookies are firm on top and soft inside. Let them cool completely on a wire rack for 30 minutes.
While the cookies cool, prepare the keto buttercream. In a large mixing bowl, use a hand mixer to whip the butter for 6-8 minutes until fluffy.
Add powdered monk fruit sweetener and mix until incorporated. Then add vanilla extract and a few drops of orange food coloring and mix until combined. If necessary, add heavy cream to adjust the buttercream consistency.
Transfer the buttercream to a piping bag with a star tip or round tip nozzle.
Pipe the buttercream onto the flat side of a cooled cookie and cover it with another cookie to make a sandwich. Repeat this process with the remaining cookies.
Serve the whoopie pies with a couple scoops of triple chocolate brownie ice cream.
Store the whoopie pies in an airtight container in the refrigerator for up to ten days or in the freezer for up to two months.

Amount Per Serving
Calories 254
% Daily Value*
Total Fat 25g		38%
Saturated Fat 14g		70%
Trans Fat g
Sodium 39mg		1%
Total Carbohydrate 5g		1%
Dietary Fiber 2g		8%
Sugars 2g
Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: