A bite of these delicious whoopie pies is like taking a sip of refreshing raspberry lemonade on a hot Summer day!
Prep Time: 20 minutes
Cooking Time: 10-13 minutes
3 cups almond flour
¼ cup coconut flour
1 teaspoon baking powder
2 teaspoons xanthan gum
1 cup monk fruit sugar
¼ teaspoon fine sea salt
½ cup unsalted butter (8 tablespoons), room temperature + 2 Tbs. to grease pan
2 tablespoons mayonnaise
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup powdered monk fruit
6 ounces plain cream cheese
⅔ cup heavy whipping cream
1 packet of Real Ketones Raspberry Lemonade Shift D-BHB powder
½ teaspoon pure vanilla extract
⅛ teaspoon fine sea salt
2-3 drops of red food coloring to create a pink hue
36 fresh raspberries
Preheat the oven to 350 F (175 C).
Mix the almond flour, coconut flour, granulated monk fruit, baking powder, xanthan gum, and sea salt in a large bowl.
Mix the room temperature butter, mayonnaise, eggs, and vanilla extract, in a separate bowl with an electric mixer until well-combined and fluffy. Fold in the dry ingredients until everything is well-combined.
Form into 24 2” balls with your hands and arrange on a baking tray lined with parchment paper. Bake in the oven for 10-13 minutes, or until golden in color.
While the cookies are baking, prepare the frosting by pulsing all of the frosting ingredients (except fresh raspberries) together in a food processor or with a hand-mixer, until fluffy and well-combined.
Remove cookies from the oven and let them completely cool on a wire rack. When cool, arrange thick dollops of frosting and raspberries (3 raspberries per cookie sandwich) in a pattern in-between two cookies and gently press them together to form a sandwich.
Serve between 12, storing any leftovers in an airtight container for up to 3 days.
Net Carbs: 6