Let’s Make whoopee Pies
This is a low carb no sugar or gluten recipe. It’s soft and creamy texture is sure to make even the sceptic believe they can love a healthier treat. Pair it with a “Frosty” and you’ll be in heaven.
For the cake:
2 cups of zucchini grated
5 tablespoons of butter or coconut oil
3/4 cup of Nili’s baking mix, found HERE
3/4 of sweet as sugar, found HERE
1/16 tsp of Stevia extract
1 tablespoon of vanilla
1 teaspoon aluminum free baking powder
1 teaspoon baking soda
2 big pinches of salt
4 tablespoons unsweetened cocoa powder
1/2 cup of sugar-free chocolate chips
For the Icing:
8 oz of cream cheese, room temperature
3/4 a stick of butter, room temperature
splash or two of vanilla
8 oz of heavy whipping cream
3/8 cups of sweet as sugar
For the cake:
Put zucchini chunks into a food processor and mix until broken into tiny pieces. Add the rest of the cake ingredients then mix until well combined. It may still look a little lumpy, but it should be mostly smooth. Pour into muffin top pan. (You can really use any shape pan you’d like) Bake 20-25 min. Let cool before icing.
For the icing:
You’ll need two bowls. First mix together 1/4 cup of sweetener, butter, vanilla and cream cheese until well blended. I used a hand mixer. Then in the second bowl mix the cream and the other 1/8 cup of sweetener until it forms stiff peeks. Then fold into the cream cheese mixture. Then refrigerate until cake is cooled completely.
Sandwich icing between two cakes, wrap individually, and enjoy. Refrigerate leftovers.
*This recipe was adapted from the THM Trimtastic Zucchini Cake. You can find the orignial recipe in the THM cookbook, sold on Amazon.
This is basically the THM Chocolate milk recipe you can find HERE
After I add all the ingredients, minus the heavy whipping cream (I don’t think you need it, but you be the judge.) I add 10 ice cubes and mix it in my ninja smoothie maker until smooth and thick. It’s so yummy!