carrot cake “whoopie” pies (Edit recipe)

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transforming my delicious protein carrot cake bars into tasty little whoopie pies! two pillowy soft carrot cake cookies held together with a sugar-free, protein rich marshmallow fluff. it's almost too good to be true. the perfect easter & springtime sweet treat. of course if you are needing a chocolate fix, my brownie heart “whoopie” pies are just as tasty!

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PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

23

Serves: 32-36

Ingredients

carrot cake cookies

0.25 cup Butter, Unsalted
0.25 cup Cashew Butter
0.5 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
1 Egg
1 tsp Pure Vanilla Extract
0.75 cup Almond Flour
0.25 cup Vanilla Protein Powder - Be Well by Kelly
1 tsp Baking Soda
2 tsp Cinnamon, Ground
0.5 tsp Ginger, Ground
0.5 tsp Nutmeg, Ground
0.25 tsp Allspice, Ground
0.25 tsp Sea Salt
2 oz Carrots, finely shredded
1 oz Coconut Flakes, Unsweetened, finely shredded
0.5 oz Freeze-Dried Pineapple

marshmallow fluff

0.5 cup Cottage Cheese
2 Tbsp Sugar-Free White Chocolate Chips, melted
1 oz Classic Vanilla Sugar-Free Marshmallow - Max Sweets, microwaved for 15 seconds to soften
2 - 4 Tbsp Powdered Monkfruit Sweetener - Lakanto
0.5 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

to a saucepan, add butter & melt over medium heat.
stir butter occasionally & cook for an additional 8-10 minutes to brown.
transfer to a bowl & allow to cool.
add cashew butter, monk fruit, egg, & vanilla extract to brown butter; mix together using a hand mixer.
in a separate bowl, mix together almond flour, protein powder, baking soda, & spices, then mix into wet ingredients.
fold in carrots, coconut, & dried pineapple.
place cookie dough in refrigerator for 30 minutes.
preheat oven to 350.
scoop out cookies using a small cookie scoop & evenly space out on a cookie sheet; bake for 9-10 minutes.
allow cookies to completely cool before frosting.
to make marshmallow fluff, combine all ingredients in a food processor; if too thin, allow to thicken in the refrigerator for ~1 hr.
add a small scoop of marshmallow fluff to ½ of the cookies.
freeze for 10-15 minutes, then add other cookie on top (this make sure the fluff hardens a bit before adding the other cookie).
refrigerate to allow to fully set.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	44
Fat:	3 g
Carbohydrates:	2 g
Protein:	2 g
Cholesterol:	5 g
Sodium:	80 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.