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CARROT CAKE WHOOPIE PIES WITH MAPLE ICING
(LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)
SERVINGS: ~35 MEDIUM SIZE WHOOPIE PIES (~25 GRAMS EACH)
PREP TIME: 20 MINS
TOTAL TIME: 45 MINS
INGREDIENTS
Whoopie Pies
Maple Frosting
INSTRUCTIONS
Whoopie Pie “Halves”
- Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
- Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Stir in your chopped carrots and pecans from step #1
- Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
- Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Frosting
- In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
- OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
- Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
- Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
- Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
- Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.
https://chipmonkbaking.com/blogs/recipes/low-carb-keto-carrot-cake-whoopie-pie-recipe
Source: https://www.chipmonkbaking.com/blog/2019/7/24/keto-chocolate-orange-cookie-recipe
Low-Carb Chocolate Orange Cookies! These delectable cookies mimic orange slices dipped in chocolate. The combination of decadent dark chocolate with the sweet, citrusy flavor of oranges will definitely leave you wanting more! Best of all, they have no sugar, they’re gluten free, and they have just 1 net carb per cookie. No more boring keto desserts for you - kick it up a notch and let the chocolate flow!
INGREDIENTS
INSTRUCTIONS
Cookies
- Heat oven to 350°F. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, orange extract, and egg, mix together. Add food coloring to get orange color
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and orange zest)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Using a cookie scooper (4 tsp size; 2 1/4" diameter), place scoops of dough onto a baking pan lined with parchment paper
- Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Chocolate Coating
- Place your chocolate in a small, microwave-safe bowl. Place in microwave and zap it for 30 seconds at a time until the chocolate is fully melted. Make sure to do this in 30 second increments or you could burn the chocolate.
- Using a spoon or spatula, scoop the melted chocolate and drizzle it on to the top of the cookies. Let the chocolate and cookies cool, and serve. Keep in an airtight container (best if kept refrigerated).
Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe
Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!
INGREDIENTS
Whoopie Pies
Maple Frosting
INSTRUCTIONS
Whoopie Pie “Halves”
- Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
- Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Stir in your chopped carrots and pecans from step #1
- Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
- Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Frosting
- In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
- OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
- Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
- Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
- Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
- Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.
Source: https://www.chipmonkbaking.com/blog/2019/7/24/keto-chocolate-orange-cookie-recipe
Low-Carb Chocolate Orange Cookies! These delectable cookies mimic orange slices dipped in chocolate. The combination of decadent dark chocolate with the sweet, citrusy flavor of oranges will definitely leave you wanting more! Best of all, they have no sugar, they’re gluten free, and they have just 1 net carb per cookie. No more boring keto desserts for you - kick it up a notch and let the chocolate flow!
INGREDIENTS
INSTRUCTIONS
Cookies
- Heat oven to 350°F. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, orange extract, and egg, mix together. Add food coloring to get orange color
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and orange zest)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Using a cookie scooper (4 tsp size; 2 1/4" diameter), place scoops of dough onto a baking pan lined with parchment paper
- Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Chocolate Coating
- Place your chocolate in a small, microwave-safe bowl. Place in microwave and zap it for 30 seconds at a time until the chocolate is fully melted. Make sure to do this in 30 second increments or you could burn the chocolate.
- Using a spoon or spatula, scoop the melted chocolate and drizzle it on to the top of the cookies. Let the chocolate and cookies cool, and serve. Keep in an airtight container (best if kept refrigerated).
For additional tips on how to best make these, check out the original source blog post: https://www.chipmonkbaking.com/blog/2019/7/24/keto-chocolate-orange-cookie-recipe
Link to full recipe: https://chipmonkbaking.com/blogs/recipes/matcha-green-tea-keto-cookie-recipe
MATCHA GREEN TEA COCONUT COOKIES (LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)
SERVINGS: ~24 MEDIUM SIZE COOKIES (~23 GRAMS EACH)
PREP TIME: 20 MINS
TOTAL TIME: 45 MINS
INGREDIENTS
INSTRUCTIONS
Toasted Coconut
- Preheat oven to 350 °F
- Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 4-5 minutes.
Cookies
- Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
- Place the butter into a mixing bowl and beat with the sweetener. Mix in egg. Add and mix in the coconut milk.
- In separate bowl, combine dry ingredients (almond flour, shredded coconut, xanthan gum, baking powder, matcha powder, and salt)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Using a cookie scooper, place scoops of dough onto a baking pan lined with parchment paper
- Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
- Let them cool, and serve. Keep in an airtight container.
Source: https://www.chipmonkbaking.com/blog/2019/8/20/lemonk-lemon-keto-cookie-recipe
Light and airy, these “LeMonk” cookies are made with chia seeds and lemon zest that deliver a great lemon sensation to your taste buds. They also happen to be vegan since there is no butter or eggs in the recipe (coconut oil and chia seeds are used instead).
When prepared via the recipe's instructions, each cookie comes in at 90 calories, 8g of fat, 2g of protein, and just 1g net carb.
Full recipe below. Feel free to check out the original source link for more details like nutrition and tips/tricks for making these! https://www.chipmonkbaking.com/blog/2019/8/20/lemonk-lemon-keto-cookie-recipe
LEMON COOKIES (LOW-CARB, VEGAN, GLUTEN FREE, KETO AND DIABETIC FRIENDLY)
- Servings: 20
- Prep Time: 15 minutes
- Total Time: 30 minutes
INGREDIENTS
INSTRUCTIONS
- Preheat oven to 350 °F
- Place your chia seeds into a small bowl. Add 3 Tbsp of water and mix thoroughly. Put in a refrigerated space and let sit for 15 minutes
- Microwave the coconut oil for 30 seconds to melt, but it shouldn't be hot or too liquid.
- Place the coconut oil into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, lemon extract, lemon juice (optional), and chia seed mixture, mix together.
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and lemon zest)
- Using a cookie scooper, place scoops of dough onto a baking pan lined with parchment paper
- Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
- Let them cool, and serve. Keep in an airtight container.
Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe
Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!
INGREDIENTS
Whoopie Pies
Maple Frosting
INSTRUCTIONS
Whoopie Pie “Halves”
- Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
- Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Stir in your chopped carrots and pecans from step #1
- Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
- Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Frosting
- In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
- OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
- Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
- Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
- Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
- Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.
Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe
Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!
INGREDIENTS
Whoopie Pies
Maple Frosting
INSTRUCTIONS
Whoopie Pie “Halves”
- Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
- Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Stir in your chopped carrots and pecans from step #1
- Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
- Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Frosting
- In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
- OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
- Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
- Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
- Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
- Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.
Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe
Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carbper whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!
INGREDIENTS
Whoopie Pies
Maple Frosting
INSTRUCTIONS
Whoopie Pie “Halves”
- Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
- Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Stir in your chopped carrots and pecans from step #1
- Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
- Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Frosting
- In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
- OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
- Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
- Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
- Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
- Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.
CARROT CAKE WHOOPIE PIES WITH MAPLE ICING
(LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)
SERVINGS: ~35 MEDIUM SIZE WHOOPIE PIES (~25 GRAMS EACH)
PREP TIME: 20 MINS
TOTAL TIME: 45 MINS
INGREDIENTS
Whoopie Pies
Maple Frosting
INSTRUCTIONS
Whoopie Pie “Halves”
- Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
- Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Stir in your chopped carrots and pecans from step #1
- Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
- Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Frosting
- In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
- OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
- Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
- Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
- Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
- Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.
CHOCOLATE ORANGE COOKIES - https://chipmonkbaking.com/blogs/recipes/keto-chocolate-orange-cookie-recipe
(LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)
SERVINGS: ~24 MEDIUM SIZE COOKIES (~21 GRAMS EACH)
PREP TIME: 20 MINS
TOTAL TIME: 45 MINS
INGREDIENTS
INSTRUCTIONS
Cookies
- Heat oven to 350°F. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, orange extract, and egg, mix together. Add food coloring to get orange color
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and orange zest)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Using a cookie scooper (4 tsp size; 2 1/4" diameter), place scoops of dough onto a baking pan lined with parchment paper
- Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Chocolate Coating
- Place your chocolate in a small, microwave-safe bowl. Place in microwave and zap it for 30 seconds at a time until the chocolate is fully melted. Make sure to do this in 30 second increments or you could burn the chocolate.
- Using a spoon or spatula, scoop the melted chocolate and drizzle it on to the top of the cookies. Let the chocolate and cookies cool, and serve. Keep in an airtight container (best if kept refrigerated).
Full recipe: https://chipmonkbaking.com/blogs/recipes/keto-chocolate-orange-cookie-recipe
Source: https://www.chipmonkbaking.com/blog/2019/7/24/keto-chocolate-orange-cookie-recipe
Low-Carb Chocolate Orange Cookies! These delectable cookies mimic orange slices dipped in chocolate. The combination of decadent dark chocolate with the sweet, citrusy flavor of oranges will definitely leave you wanting more! Best of all, they have no sugar, they’re gluten free, and they have just 1 net carb per cookie.
Full recipe below but you can check out pictures and tips / extra info on the original blog post:https://www.chipmonkbaking.com/blog/2019/7/24/keto-chocolate-orange-cookie-recipe
INGREDIENTS
INSTRUCTIONS
Cookies
- Heat oven to 350°F. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, orange extract, and egg, mix together. Add food coloring to get orange color
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and orange zest)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Using a cookie scooper (4 tsp size; 2 1/4" diameter), place scoops of dough onto a baking pan lined with parchment paper
- Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Chocolate Coating
- Place your chocolate in a small, microwave-safe bowl. Place in microwave and zap it for 30 seconds at a time until the chocolate is fully melted. Make sure to do this in 30 second increments or you could burn the chocolate.
- Using a spoon or spatula, scoop the melted chocolate and drizzle it on to the top of the cookies. Let the chocolate and cookies cool, and serve. Keep in an airtight container (best if kept refrigerated).