Zucchini Bread Whoopie Pies

These Zucchini bread pies look great, must give them a go!

 The zucchini bread layers are so soft and perfectly compliment the tangy cream cheese frosting inside.

They are keto, low-carb, grain-free, and gluten-free!

Ingredients:

For the zucchini bread pies:

Almond flour

Baking powder

Xanthan gum

Butter unsalted and melted

Swerve confectioners sugar substitute

Eggs

Vanilla extract

Cinnamon

Grated zucchini drained of excess liquid

For the filling:

Cream cheese softened

Butter unsalted and softened

Swerve confectioners sugar substitute

Vanilla extract

How to make the best Keto Zucchini Bread Whoopie Pies:

Step 1. Preheat the oven to 350 degrees.

Step 2. In a bowl, combine all of the ingredients for the zucchini bread pies, and beat on high until well combined and smooth.

a.

b.

c.

d.

e.

f.

g.

Step 3. Drop the zucchini bread batter by the tablespoon onto a parchment-lined baking sheet, and form each spot of batter into a circular shape.

Step 4. Bake for 12-15 minutes until browned and cooked through. Let the zucchini bread pies cool completely.

Step 5. Mix together the ingredients for the filling until smooth and creamy.

a.

b.

c.

Step 6. Spread some of the filling mixtures on the bottom of one of the zucchini bread pies, and place another one on top.

Step 7. Repeat step 6 with the remaining pies.

Enjoy!

Keto Zucchini Bread Whoopie Pies

laura

Keto Zucchini Bread Whoopie Pies are so soft and perfectly compliment the tangy cream cheese frosting inside. These Keto Zucchini bread Whoopie pies look great, must give them a go!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course All Recipes

Cuisine American

Servings 8

Calories 282 kcal

Ingredients

  

For the zucchini bread pies:

• 1 ¼ C. Almond flour
• 2 tsp. Baking powder
• ¼ tsp. Xanthan gum
• 4 Tbsp. Butter unsalted and melted
• ¼ C. Swerve confectioners sugar substitute
• 2 Large eggs
• 1 tsp. Vanilla extract
• ½ tsp. Cinnamon
• 1 C. Grated zucchini drained of excess liquid

For the filling:

• 3 oz. Cream cheese softened
• 3 Tbsp. Butter unsalted and softened
• ¼ C. Swerve confectioners sugar substitute
• 1 tsp. Vanilla extract

Instructions

 

• Preheat the oven to 350 degrees.
• In a bowl, combine all of the ingredients for the zucchini bread pies, and beat on high until well combined and smooth.
• Drop the zucchini bread batter by the tablespoon onto a parchment lined baking sheet, and form each spot of batter into a circular shape.
• Bake for 12-15 minutes until browned and cooked through. Let the zucchini bread pies cool completely.
• Mix together the ingredients for the filling until smooth and creamy.
• Spread some of the filling mixture on the bottom of one of the zucchini bread pies, and place another one on top.
• Repeat step 6 with the remaining pies.

Notes

1 net carb per serving

Now, remember to save this recipe on Pinterest for later 🙂