Greetings! The Honeyville Team would like to introduce you all to Taryn of Joy Filled Eats. She'll be joining the ranks of our guest bloggers, giving you something tasty to try each month. We're definitely excited to work with her and look forward to a delicious and fun future. Now, onto what you came for: a great recipe.
Taryn developed a recipe for Peanut Butter Whoopie Pies. Two tender cakey cookies sandwiched with peanut butter buttercream frosting. These are so good you will never be able to tell they are low carb or grain free. You may yell "whoopie" after each bite.
Whoopie Pie Ingredients:
Peanut Butter Buttercream Ingredients:
Directions:
Whoopie Pie Ingredients:
- 1 stick butter
- 1/2 cup sugar free sweetener (I use my blend of xylitol, erythritol, and stevia)
- 1 cup Honeyville Organic Peanut Butter Powder
- 1/2 cup coconut flour
- 1 egg
- 1/2 cup almond milk
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
Peanut Butter Buttercream Ingredients:
- 1 stick butter
- 1 oz cream cheese
- 3/4 cup sugar free sweetener (I use my blend of xylitol, erythritol, and stevia)
- 1/4 cup Honeyville Organic Peanut Butter Powder
- 1 tsp vanilla
Directions:
- Preheat panggangan to 350.
- Cream together the butter and sweetener with an electric mixer. Add in the rest of the ingredients and mix until smooth. Using a large cookie scoop drop 16 blobs of dough onto parchment lined baking sheets. Bake for 25-27 minutes until the whoopie pies feel firm to the touch and spring back when lightly pressed. Cool completely.
upside down. Spoon or pipe the frosting evenly
between them. Top with a second cookie. Store
in the fridge.
I’m Taryn the creator behind Joy Filled Eats. The kitchen has always been a joy filled place in my life. I enjoy spending time baking, cooking, and creating recipes. Even in the midst of dieting and weight loss food should bring JOY. I have lost 54 pounds and enjoyed every bite. My recipes are all gluten and sugar free. Most are also low carb and grain free.