Serves 12

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  

Ingredients:

Cake:

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

Frosting:

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 

Instructions:

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. 

Enjoy! 

Calories: 336

Carbs: 12

Net Carbs: 6

Protein: 9

Fat: 30