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
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
Now, remember to save this recipe on Pinterest for later 🙂
Do I need to refrigerate them when they are done or can they stay out and covered