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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Patriotic Whoopie Pies (Low Carb and Gluten-Free)

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

Star Whoopie Pies

Ingredients

Cake

  • 2 cups almond flour
  • 3 tbsp unflavoured whey protein powder
  • 2 tbsp cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp butter, softened
  • 1/2 cup granulated erythritol (I used Swerve)
  • 2 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 20 drops stevia extract
  • 1/3 cup unsweetened almond milk
  • 1/8 tsp red gel colouring
  • 1/8 tsp blue gel colouring

Frosting

  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 3 tbsp powdered erythritol (Swerve)
  • 1/2 tsp vanilla extract
  • 10 drops stevia extract

Instructions

  1. For the cake: preheat oven to 325 and butter holes of star-shaped whoopie pie tin (or any whoopie pie tin).
  2. In a medium bowl, whisk together almond flour, protein powder, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat butter until smooth. Add granulated erythritol 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.
  4. Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.
  5. 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.
  6. Fill the holes of the prepared whoopie pie pan 2/3 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.
  7. Grease pan again and repeat with remaining batter.
  8. For the frosting, beat cream cheese and butter together until smooth. Beat in erythritol, vanilla and stevia until smooth.
  9. Spread 1 tbsp of frosting on the bottom of a red star, making sure to spread to tips of star. Top with a blue star.
  10. Refrigerate until firm, about 1 hour.

by

 

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

Comments

  1. Wilton makes some excellent products — and I’ve started the Cake Decorating course sequence — but I find they don’t have as broad a line of decorating tools as Ateco. Fortunately, the two brands’ tips, couplers, and bags are interchangeable. My decorating toolboxes include both brands of equipment.

    Reply

  7. I remember the macaron craze hitting Australia and they were sold at $4.50 PER macaron and now they are everywhere!!! I just know whoopie pies will be the next big thing here in Australia. It just has not hit our shores yet. They are pretty enough to rival the macarons. I have to save this recipe 🙂 Its so gorgeous how to made it patriotic LOL!! Its so cute.

    Reply

  8. Great post, and timely too! As another ex-pat Canadian, I love your blog and appreciate your healthier versions of treats I miss- especially Nanaimo Bars. My husband will be so happy to see your newest recipe. Whoopie Pies are his favourite!

    Reply

  15. Those are so cute! I’ve been imagining something similar with cookies, but I think I like your whoopie pie idea better. 😉

    PS…if you ever are feeling wild, try that Ding Dong. I haven’t had one in ages, but they ARE good. 😉 Love, Bridget (the bad influence)

    Reply

  19. I have been waiting YEARS for a good low-carb whoopie pie recipe. You can’t imagine how much this completely made my day!!

    Reply

  23. I “liked” All Day I Dream About Food” on Facebook! Thanks for tuning me into her. My family has to eat gluten free so this is great!

    Reply

  30. My kids really love whoopie pies…and I don’t think any packaged version can hold a candle to homemade. I love the idea of making a colored version…so darn cute! And what a fabulous giveaway~

    Reply

  36. How fun! I love the star pan! I have several Wilton pieces, of course – a silicone heart muffin pan is my favorite and newest! Also love my 10-inch cake pan. How fun are red, white, and blue whoopie pies … one to try with my kiddos! Wondering if we could use strawberries and blueberries so as to avoid food coloring …

    Jessie

    Reply

  50. I’ve never really thought about how funny some of the names are but I guess you’re right! I’ll take a funny named food any day if it’s tasty – cute is a bonus 🙂 Love these star whoopee pies! Super cute.

    Reply

  68. Hi Carolyn
    Thank you for posting the whoopie pies recipe.
    I’ve been looking for this recipe since forever! LOL. 😀
    I’d like to invite you to submit the pictures of your whoopie pies to http://www.foodporn.net so other chefs can make the same creation. 🙂
    You know it’s fun to make others hungry. 😀
    Can’t wait for your recipe. 😀

    Reply

  90. I would love love love to win this giveaway. I love everything wilton has to offer and I don’t have a whoopie pan yet.

    Reply

  101. I love this recipe you posted. Gives me a great idea for my 4th of July menu. Thanks!
    heatherspooner1981 at gmail dot com

    Reply

  132. I already have the Wilton regular whoopie pie pan. The kid’s love it! Love the star -shaped pan. It would add to any celebration, but especially a 4th of July celebration.

    Reply

  137. These look amazing. Iv been a wilton fan forever! Whoopie pies are the next thing on my list to try to bake.

    Reply

  144. 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

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