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This is really good. The vegetable glycerine (available at Netrition) gives you a very moist cake.
If you use 2 cakes to make each whoopie pie, you will only need half of the filling recipe. I split each cake and end up with 12 whoopie pies.

Whoopie Pies

4 tablespoons melted butter
2 tablespoons chocolate syrup
2 teaspoons vegetable glycerine
1 teaspoons vanilla
3 eggs
8 pkts. Splenda (or sweetener to equal 1/3 cup sugar)
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup almond flour
1/4 cup + 2 tablespoons pork rind flour

Preheat oven to 350 degrees. Oil 12 wells of a whoopie pie pan. With an electric mixer, beat all but the flours until well blended. With a spoon, stir in the flours. Spoon into the wells. Bake 7 minutes. Remove from pan immediately. Let cool before spreading on the filling. Keep refrigerated.

FILLING
8 oz. Cream cheese, room temp.
1 stick butter, room temp.
2 teaspoon vanilla
sweetener to taste
Up to 6 tablespoons heavy cream
In a small bowl, with an electric mixer, beat all but the heavy cream. Beat in the heavy cream one tablespoon at a time until spreading consistency.
 
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