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    Home » Cookies » Patriotic Whoopie Pies (Low Carb and Gluten-Free)

    Published: Jun 18, 2012 · Modified: May 12, 2018 by Carolyn

    Patriotic Whoopie Pies (Low Carb and Gluten-Free)

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Star Whoopie PiesAmericans come up with best names for their sweets and treats. Think about it. Snickerdoodles. Ding Dongs. Whoopie Pies. Let’s face it, those words are as much fun to say as the food is to eat. Although I’ve never had a ding dong and I am not about to start now. And the first time I had a whoopie pie, I didn’t think all that much of it. In fact, I found the name far more appealing than the actual food. That may have more to do with the company that was catering our annual retreat than with whoopie pies in general, but being an ignorant Canuck, I wrote whoopie pies off as rather uninteresting. Ho hum, cakey chocolate cookies with flavourless vanilla cream in the middle. Then I became a food blogger and discovered a vast world of interesting whoopie pie flavours, and I realized that they might have some street cred after all. Coming up with a low carb, gluten free whoopie pie has been on my to-do list for a long time, and being invited to be a part of Creative a Festive Fourth With Wilton Giveaway was just the motivation I needed.

    Let me tell you a little about this awesome giveaway. Because it’s awesome. It’s awesomer than awesome. First of all, you have a chance to win the Star Whoopie Pie Pan that I made these with. You will also win the Non-stick Stackable Cooling Grid, an Icing Smoother, Patriotic Sprinkle Mix and Disposable Decorating bags. You can see the kit and kaboodle in the image below. But that’s not all. There are four other bloggers doing similar giveaways, each with a specialized Wilton baking pan. You can enter each of our giveaways for five chances to win.

    If you are serious about your baking, chances are you already own some Wilton bakeware. I have to say that it’s my favourite by far. I always regret it when I’ve bought a cheaper pan that isn’t as non-stick or browns my baked goods too quickly (or not quickly enough!). Any time I need to replace a pan now, I buy Wilton. And I am only just barely getting into cookie and cake-decorating, but they do have the best accessories. I just might have a bit of an addiction to pretty cupcake liners and piping tips. And my addiction is mild compared to some bakers I know!

    As for the Whoopie Pies I made, well you can see for yourself that I can’t really call them red, white and blue. Turns out that true blue is REALLY hard to achieve when you are working with almond flour batter. But I love them anyway. The dusty teal and muted red remind me of nothing so much as what you might see on old wooden Americana artifacts. To me it brings up images of the Stars and Stripes painted on wood and then faded by years in the sun. And I can foresee many uses for the Star Whoopie Pie Pan. I’ve already promised my kids to bake up some star-shaped brownies in it!

    Red Velvet Whoopie Pies

    The colours might not be as patriotic as I would like, but the flavour and texture of these whoopie pies is spot on. Technically, I suppose these would be Red Velvet Whoopies, as I added a bit of cocoa powder to the mix to keep the colour from being too luridly red or blue. And the frosting is cream-cheese based and holds up well to the cake. These were a huge hit with my kids, both in appearance and in taste. And they sure were fun to make!

    The Giveaway CLOSED

    Red Velvet Whoopie Pies

    Red, White and Blue Whoopie Pies (Low Carb and Gluten-Free)

    Soft, cake-like red and blue chocolate cookies filled with rich cream cheese frosting. A sweet low carb treat to celebrate the fourth of July!
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour
    Servings: 12 whoopie pies

    Ingredients

    Cake:

    • 2 cups almond flour
    • 3 tablespoon unflavoured whey protein powder
    • 2 tablespoon cocoa powder
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 6 tablespoon butter softened
    • ½ cup granulated Swerve (or other erythritol)
    • 2 large eggs room temperature
    • ½ teaspoon vanilla extract
    • 20 drops stevia extract
    • ⅓ cup unsweetened almond milk
    • ⅛ teaspoon red gel colouring
    • ⅛ teaspoon blue gel colouring

    Frosting:

    • 4 oz cream cheese softened
    • 2 tablespoon butter softened
    • 3 tablespoon powdered Swerve (or other powdered erythritol)
    • ½ teaspoon vanilla extract
    • 10 drops stevia extract

    Instructions

    For the cake:

    • Preheat oven to 325 and butter holes of star-shaped whoopie pie tin (or any whoopie pie tin).
    • In a medium bowl, whisk together almond flour, protein powder, cocoa powder, baking powder, baking soda and salt. Set aside.
    • In a large bowl, beat butter until smooth. Add granulated Swerve and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in vanilla and stevia extracts.
    • Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.
    • Remove half of the batter to a separate bowl. In one bowl, mix in red gel colouring and whisk vigorously to combine. In the other bowl, mix in blue gel colouring and whisk vigorously to combine. Add more gel colouring as needed, mixing thoroughly.
    • Fill the holes of the prepared whoopie pie pan ⅔ full, spreading batter into the tips of the stars. Bake 10 to 12 minutes, or until cakes are firm to the touch and lightly browned on the edges. Remove and let cool for 5 minutes, then transfer to a wire rack to cool completely.
    • Grease pan again and repeat with remaining batter.

    For the frosting:

    • Beat cream cheese and butter together until smooth. Beat in powdered Swerve, vanilla and stevia until smooth.
    • Spread 1 tablespoon of frosting on the bottom of a red star, making sure to spread to tips of star. Top with a blue star.
    • Refrigerate until firm, about 1 hour.

     

    A few foodie friends that I met at Camp Blogaway are also participating in the Create a Festive 4th with Wilton event too! Won’t you stop by and check out their tasty creations and enter their giveaways!

    Created By Diane’s Cherry Pie Cookies

    Budget Gourmet Mom’s Festive Fourth Ice Cream Sandwich


    Around My Family Table’s Festive Ice Cream and Cookie Bowls

     


    I Wash…You Dry’s All American Cake

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

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      Recipe Rating




    1. Cathy Grifice says

      June 18, 2015 at 7:27 pm

      How much fun and what a great celebration…Our Nation Rocks!!!

      Reply
    2. Juli V says

      June 18, 2015 at 2:09 pm

      I shared on Twitter.
      https://twitter.com/jvarvarezis/status/611610951197040640

      Reply
    3. Juli V says

      June 18, 2015 at 2:09 pm

      I follow Wilton on Twitter.

      Reply
    4. Juli V says

      June 18, 2015 at 2:08 pm

      I follow Wilton on Facebook.

      Reply
    5. Juli V says

      June 18, 2015 at 2:08 pm

      I follow you on Pinterest

      Reply
    6. Juli V says

      June 18, 2015 at 2:08 pm

      I follow you on Twitter

      Reply
    7. Juli V says

      June 18, 2015 at 2:07 pm

      I follow you on Facebook.

      Reply
    8. Juli V says

      June 18, 2015 at 2:05 pm

      Love these!

      Reply
    9. Lindsey says

      May 25, 2013 at 2:02 pm

      How fun! These pies look great and the bakeware is so neat. Thanks!

      Reply
    10. Teresa says

      June 25, 2012 at 3:09 pm

      wow.. my kids would love this!! Enter me please…

      Reply
    11. Cori says

      June 25, 2012 at 8:52 am

      My kids will go crazy over these!

      Reply
    12. CCary says

      June 25, 2012 at 1:42 am

      Been looking for a recipe for sour cream chocolate frosting for my cousin’s birthday cake on July 5th. Thanks for the recipe.
      Carla

      Reply
    13. JoanneM says

      June 24, 2012 at 1:55 pm

      Holy Moly I didn’t know there were Star shaped pans! I’ll be making this recipe for Hubby.

      Reply
    14. Patricia Wojnar Crowley says

      June 23, 2012 at 12:16 am

      Tweet!
      https://twitter.com/tcrowley122/status/216384080701423616

      Reply
    15. Patricia Wojnar Crowley says

      June 23, 2012 at 12:14 am

      I follow Wilton on twitter as @tcrowley122

      Reply
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