Low Carb Peanut Butter Whoopie Pies are your childhood dreams come true. Let’s make some delicious whoopie!
If you LOVE all things peanut butter like we do, you will definitely love these low carb whoopie pies. I mean, the purpose of whoopie pies is to delight.
These do not disappoint.
Perfect for a family get-together or just a long week that needs an infusion of peanut buttery happiness. I’m not sure we could keep these to ourselves even if we tried, but you’re welcome to try.
HOW MANY NET CARBS IN EACH PEANUT BUTTER WHOOPIE PIE?
6 Net Carbs per peanut butter whoopie. This includes about 1.5 Tablespoons of our keto cream cheese frosting in the center.
If you’d like to make the carb count lower or the treat smaller, we have some recommendations for that. This is personally my preference with these, they are slightly too big for my liking but the family loves them like this size.
CUTTING NET CARBS EVEN MORE – So my next step is to cut the recipe into 24 peanut butter cookies, so we’ll have around 12 whoopies instead of the 6 the original recipe makes. Smaller portions that are still satisfying … we’ll see if anyone in the family decides to riot because of it. 😉
There is 34 grams of sugar alcohol in each whoopie. If you’d like to use another form of sugar alcohol be sure to check out our low carb sweetener conversion chart. Our family does subtract the sugar alcohols and we’ll continue to provide that sugar alcohol grams above the nutrition card below and you can decide for yourself if you want to follow that. 🙂
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs.
If you’re ready to get down to business, here’s what you’ll need to make the magic happen:
- For the cookies: Creamy peanut butter, erythritol, egg, salt, vanilla extract.
- For the frosting: Cream cheese, butter, powdered erythritol.
A little bit(e) of history
Whoopie pies are considered one of the ultimate comfort foods, they also are sometimes called gobs. (As in, gobs of delicious filling.)
Believe it or not, the origin of Whoopie Pies is highly debated and still a bit of a mystery. Maine and Pennsylvania have been at odds for decades over the delicious frosting filled treats.
Sometimes we don’t need to fully understand where something came from in order to appreciate where it is going.
Right in our bellies. Yummm!
We know you’re going to love these Peanut Butter Whoopie Pies, whether you go with the big versions or the smaller portions.
P.S. – We also LOVE our low-carb chocolate frosting which brings a different flavor to the table. Peanut butter and chocolate is on-point for the flavor of happiness.
Get ready to bake, dollop and delight your taste buds. Just don’t forget to save one for us. 😉
SOME other Low Carb Desserts You might enjoy:
Low Carb Peanut Butter Whoopie Pies
Peanut Butter Cookies
- 1 cup creamy peanut butter
- 1/2 cup erythritol
- 1 teaspoon pure vanilla extract
- 1 large whole egg
- 1/4 teaspoon salt
- Mix all ingredients together in a medium mixing bowl.
- Divide the resulting dough into 12 equal portions (a little larger than a walnut) and place on a baking sheet.
- Using a fork, press the cookie to about 1/3 inch thickness.
- Bake at 350 for 18-20 minutes.
- Cool completely before serving as they fall apart when still warm.
- Meanwhile cookies are cooling, prepare frosting. Take a medium mixing bowl and using a hand mixer beat together cream cheese and butter. Slowly add powdered sweetener in until creamy.
- Pipe frosting onto bottom of one peanut butter cookie and top with another peanut butter cookie. Continue until all whoopie pies are made. Makes 6 whoopie pies.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.