KETO ZUCCHINI BREAD WHOOPIE PIES #healthy #lowcarb

Enjoy your sweet tooth with these Keto Zucchini Bread Whoopie Pies! The zucchini bread layers are so delicate and impeccably praise the tart cream cheddar icing inside. They are keto, low-carb, sans grain, and without gluten!

Whoopie Pies are stunning. They are fundamentally treats with filling inside. You know, what OREOs need to be the point at which they grow up. Also, these zucchini bread whoopie pies are the best form!

You needn't bother with a glass of milk with whoopie pies. They are fragile and chewy and self-destruct in your mouth. Goodness, they are so acceptable. Also, these are keto-accommodating! Peruse on to figure out how to make these low-carb whoopie pies that you don't need to feel remorseful about eating.

Also Try Our Recipe : Paleo Granola

INGREDIENTS
For the Zucchini Bread Layers

• 1 1/2 cups almond flour
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• 3/4 cup granular erythritol
• 2 eggs
• 1/2 cup coconut oil, melted
• 2 tablespoons sour cream
• 1 1/2 teaspoons vanilla extract
• 1 cup shredded zucchini, lightly dried with paper towels

For Cream Cheese Frosting Filling

• 4 oz. cream cheese, softened
• 6 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 cup confectioner erythritol

INSTRUCTIONS
For the Zucchini Bread Layers

1. Heat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, mix together the flour, xanthan gum, salt, baking powder, baking soda, and cinnamon.
3. In a large bowl, mix together the erythritol, eggs, and coconut oil.  Stir in the sour cream and vanilla extract.
4. Stir in the shredded zucchini.
5. Pour the dry ingredients into the wet ingredients and mix until combined.
6. Take roughly 1 tablespoon of batter (we like to use an ice cream scoop) and form 2 inch circles on the lined baking sheet spaced 2 inches apart.
7. Use your finger to smooth the edges so that they are smooth and a nice circular shape.
8. Bake for about 10 minutes or until the tops start to turn golden brown.
9. Allow to cool before removing from the baking sheet.

For Cream Cheese Frosting Filling

1. Beat all the ingredients together with an electric mixer in a medium sized bowl.
2. Transfer the frosting to a piping bag or ziploc sandwich bag (if using a ziploc bag, snip off about 1” from the bottom corner of the bag).
3. Pipe about 2 tablespoons of frosting on the bottom zucchini pie layer.
4. Add another zucchini pie layer on top and gently press down so that the frosting spreads almost to the edge of the cake layers.

For More Details : bit.ly/2yYkrci

Read More Our Recipe : Vegan Burritos