Low Carb Gingerbread Whoopie Pies

By aerin8

http://buttoni.wordpress.com/2013/09/02/gingerbread-whoopie-pies/

Ingredients

• 2/3 c. oat flour (ground in processor from rolled oats)
• 1 c. plain whey protein powder (I use NOW brand)
• 3/4 tsp. baking powder
• 2 tsp. cinnamon
• 1/4 tsp. salt
• 1/8 tsp. allspice
• 1/8 tsp. nutmeg
• 1/2 tsp. ginger
• Liquid sucralose to equal 3/4 c. sugar (less if you don’t like things too sweet)
• 1/4 c. erythritol
• 1 T. oat fiber
• 1 T. flax meal
• 4 egg whites, whisked until frothy
• 2 jars (8 oz. total) baby food carrots
• 1 T. blackstrap molasses
• 1 T. coconut oil, melted
• 1/2 tsp. xanthan gum

Details

Servings 10
Preparation time 15mins
Cooking time 25mins
Adapted from buttoni.wordpress.com

Preparation

Step 1

COOKIE DIRECTIONS: Preheat oven to 350º. Lightly oil your baking pan slots with a brush and set pan aside. Place egg whites in a large mixing bowl and whisk until frothy. Add all other liquid ingredients and whisk well. Measure all dry ingredients into the bowl right on top of the liquid ingredients. Stir batter well to blend ingredients. This is a very thin batter, but that is normal. They will cook up quite nicely. Using a 2-tablespoon measuring cup, spoon 2 T. of batter into each greased slot. The batter will make 20 cookie halves. Pop into 350º oven for about 10 minutes or until dry to the touch in the center. Remove and cool int he pan.

FOR THE FILLING: Whip 1 c. heavy cream with a hand mixer until thick. Add liquid sucralose or liquid stevia to taste, 1/4 tsp. vanilla, and most important of all, add 1/8 tsp. xanthan gum to stiffen and stabilize the final whipped cream filling. Chill an hour before filling cakes and serving. Use 2 T. filling per whoopie pie.

NUTRITIONAL INFO: Makes 10 Whoopie Pies. Each filled whoopie pie contains:

158 calories
11.5 g fat
8.36 g carbs, 1.73 g fiber, 6.63 g NET CARBS
7.68 g protein
88 mg sodium
156 mg potassium
29% RDA Vitamin A, 19% manganese, 13% phosphorous, 9% selenium