Whoopie pies usually have a thick filling. This has a thin filling, but if you are willing to spend the extra carbs, you can double the filling recipe. I have had them both ways, either way is good. You can play around with different extract and syrup flavors in the batter and frosting. By using pancake syrup and maple extract in both the batter and filling, they taste like pancakes.
Whoopie Pies (makes 12)
3/4 cup almond flour
1/4 cup plus 2 tablespoons coarsely chopped pork rinds
3/4 teaspoon baking soda
2 tablespoons chocolate syrup
1 teaspoon vanilla
3 eggs
24 drops FTS Zero
4 tablespoons butter
Preheat oven to 350 degrees, oil the 12 wells of a whoopie pie pan.
Grind the pork rinds into a flour. In a small bowl, stir together the dry ingredients, set aside. Stir together the liquid ingredients until well blended. Place the butter in a small bowl and microwave high until melted. Stir half the dry ingredients into the butter, then the other half. Stir half of the butter/dry ingredients into the wet until smooth, then the other half.
Spoon into the wells. Bake 7 to 10 minutes. Remove from pan immediately. Let cool, using a serrated knife, slice like a hamburger bun, then spread on the filling. Keep refrigerated.
Filling:
4 oz. cream cheese, room temp.
4 tablespoons butter, room temp.
1/2 teaspoon vanilla
8 drops FTS Zero
3 tablespoons heavy cream
Beat all but the heavy cream with a fork until well blended. Stir in the heavy cream until smooth.
