Low Carb Chocolate Peanut Butter Whoopie Pies

The chocolate cake is moist and , if baked slightly longer can give a crunchy brownie like texture and flavor. My peanut butter cream filling is made with powdered peanut butter, PB2. This amazing creation has far less fat, calories and carbs than traditional peanut butter, with all of the flavor.

The great thing about this recipe is that you can use any flour you wish- Low Carb Baking Mix, Almond Flour or Coconut Flour, even Peanut Butter Flour! They are easily exchanged with no difference in measurement.

Ingredients :

• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted
• 1/4 cup Erythritol or 6 drops of stevia glycerite (sweeten to taste before baking)
• 1/3 cup cacao powder
• 1/2 cup flour of choice- we used Bob’s Red Mill Low Carb Baking Mix
• 2 teaspoons baking powder
• 1/4 cup cream or almond milk

Filling:

• 1/2 cup butter, softened
• 1/2 cup powdered sweetener, like Swerve
• 2 tablespoons cream (plus more if needed)
• 1/2 cup PB2 powdered peanut butter OR traditional peanut butter

NOTE* 

if using traditional peanut butter skip the cream until you see if it needs to be thinned out.

Instructions :

1. Preheat oven to 325º.
2. In a large bowl using an electric mixer, beat egg, vanilla, sweetener and butter until creamy.
3. Add remaining cake ingredients and mix until fully combined
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get full recipes : howtothisandthat.com

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