Delicious low carb almond flour cookies with sugar-free whipped cream and berries. These keto whoopie pies taste just like Strawberry Shortcake!
When I first moved to Portland, we had this really crazy early spring followed by an insanely hot and seemingly very long summer. It was very out of character for the PNW and everyone remarked on it. We’d been warned numerous times about the dreary winters and springs, and I was mentally prepared for it. Having spent 4 years in Vancouver, BC in my younger days, I felt I understood how to cope with the rain. But that first winter was so shockingly mild and sunny that it took everyone by surprise. One delightful side effect was that the local Oregon strawberries hit the market in mid-April. And they stuck around for quite a while too. Apparently those berry plants love sun and warmth. Imagine that!
So this winter and spring has been the exact opposite. It’s been so chilly and so rainy that even native Oregonians are remarking on it as unusual. And everyone is impatient for it to end, but given the trend, it rather makes me think we are in for a chilly rainy summer too. And those strawberries? Nowhere to be seen and it’s May already. I have a few little berry plants in my garden and they have nary a blossom. They are not feeling the northwest love, it would seem, and they aren’t ready to produce. And my little berry-loving heart is taking a beating.
But I shall soldier on regardless, even if it means purchasing berries from California or Mexico. Because I have low carb whoopie pies to make, people! More specifically, I have these delicious sugar-free Strawberry Shortcake Whoopie Pies. Two awesome keto desserts in one. They taste like the best of a shortcake, but in cute little handheld form so you can walk around with them. Portable shortcake makes me happy. It will make you happy too.
Now come on, sunshine! Come out and play so we can get some local berries growing.
Please see my low carb Strawberry Shortcake Whoopie Pies on Swerve Sweetener
Sonja says
Definitely makes my favorites list of recipes from you. I didn’t try to make these into whoopie pies but I think they would have held up to doing it. I just layered in a bowl like a traditional shortcake and it was an amazing summer dessert!
Tammy says
Where’s the recipe?I don’t see it on here
Carolyn says
BIG link at the bottom that takes you right to it!
Jaimie says
I can’t get to the recipe. Can anyone help me? Or just email it to me lol
Carolyn says
https://swervesweet.com/recipes/strawberry-shortcake-whoopie-pies
Cat says
I spotted this post when I was chillin’ on a Mexican beach, enjoying the waning days of a scuba vacation. I made a mental note to make these as soon as I got back home and had a minute. That was yesterday.
For me, these just didn’t work as a whoopie pie. They were super messy. The whipped cream squeezes out as you bite down. The cookies broke apart as you bit into them, and the dog had a ball scarfing the (multiple) pieces that fell.
Necessity being the mother of invention such that it is, however, I switched gears. In the next iteration, I served them open-face in dainty, cut-glass bowls, liberally topped with the whipped cream. I drizzled Monin sugar free strawberry syrup over everything, presented with a partially sliced single strawberry fanned out on top. Admittedly not so cute as whoopie pies, but an absolute winner!! Uber yummy! The syrup and the accumulated strawberry juices soaked into the cookies, so their tendency to crumble was transformed into an even distribution throughout every scrumptious bite. What was initially an “oops!” instantly became a major positive.
This is now and evermore my go-to recipe for strawberry shortcake!
Carolyn says
Hey, you made it work! Could be a slight difference in ingredients but mine held together well. yes, the cream squished out a little but that’s half the fun 😉
Low Carb with Jennifer says
Hi! I featured this recipe in my post 15 Low Carb Desserts that are Absolutely Delicious! https://jenniferbanz.com/15-low-carb-desserts
Astrid Denison says
I made this tonight and it was delicious! Light and fluffy cookies holding a creamy filling. Dicing the berries smaller definitely helped it stay together. My berries were a bit tart so I sprinkled a few drops of sugar free syrup and it macerated beautifully. Nice presentation and great fun to eat. In the future I may try smaller cookies and make them bite-sized “open face” – would be gorgeous on a dessert tray.