Keto Zucchini Bread Whoopie Pies
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!
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