Keto Snickerdoodle Woopie Pies
These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-to-Make Meringue Style Cookie with Deliciously Rich Cinnamon Cream Cheese Filling. The Super Soft Melt in your Mouth, Grain Free Snickerdoodle is made with only 5 Ingredients. It it goes Perfectly with the Creamy Cinnamon Cream Center.
How to Make Keto Snickerdoodle Woopie Pies
To make the Snickerdoodles, you preheat your oven to 300 F. Then carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.
Then in another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. This will take several minutes and will look very thick and not frothy. Carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.
Line two baking sheets with parchment paper, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle a little onto each of the cookies. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely.
To make the filling you useĀ large bowl to beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.
Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of the doodles upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. Ā Then cover with the remaining cookies.Ā Store in an air tight container in the refrigerator.
WHAT IS THE KETOGENIC DIET?
If you havenāt heard ofĀ The ketogenic diet (often calledĀ keto), itās a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins.Ā It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fatĀ for its primary fuel source.
On Keto, youāre supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Keto Snickerdoodle Woopie Pies
These Gluten Free Keto Snickerdoodle Woopie Pies are an Easy-To-Make Sweet Treat that’s So Satisfying. They’re completely Sugar and Grain Free and taste like a Light and Fluffy Pastry. My family absolutely them, including my picker eater 10 year old. I’ll definitely be making these babies again and again.Ā If you’re not on a Ketogenic Diet or you just don’t want to use sweetener, Ā you can use regular white sugar instead. The measurements are the same.
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Keto Snickerdoodle Woopie Pies
“These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-to-Make Meringue Style Cookie with Deliciously Rich Cinnamon Cream Cheese Filling. The Super Soft Melt in your Mouth, Grain Free Snickerdoodle is made with only 5 Ingredients. It it goes Perfectly with the Creamy Cinnamon Cream Centre.”
Ingredients
For the Keto Snickerdoodles:
3 Eggs, separated
3 Tbsp Cream Cheese
1/4 Tsp Cream of Tartar
3 Tbsp Granulated Sweetener, divided (I used this one)Ā
1/2 Tsp Cinnamon
For the Filling: Ā
1/2 Cup Cream Cheese
1/4 Cup Heavy Whipping Cream
1 Tbsp Sweetener
1 Tsp Vanilla
1/2 Tsp Cinnamon
DirectionsĀ
For the Snickerdoodles:Ā
1. Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.
2. In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.
3. Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely
For the Filling:
1. In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.
2. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don’t have any ziplocks) Then cover with the remaining cookies.
This recipe makes 10Ā Keto Snickerdoodle Woopie Pies.
Note: Store in an air tight container in the refrigerator.
Ā
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Other Keto Friendly/Low Carb Recipes:
If you love this Recipe forĀ Keto &Ā Low CarbĀ Snickerdoodle Woopie Pies.,Ā check out some of my other Keto Friendly Recipes Here:
- Keto Chicken QuesadillaĀ
- Fathead Sausage RollsĀ
- Cheesy Keto Tuna Melts
- Low Carb Sour Cream and Chive CrackersĀ
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Keto Snickerdoodle Woopie Pies
Ā
- For the Keto Snickerdoodles
- 3 Eggs, separated
- 3 Tbsp Cream Cheese
- ¼ Tsp Cream of Tartar
- 3 Tbsp Granulated Sweetener, divided
- (I used this one)
- ½ Tsp Cinnamon
- For the Filling
- ½ Cup Cream Cheese
- ¼ Cup Heavy Whipping Cream
- 1 Tbsp Sweetener
- 1 Tsp Vanilla
- ½ Tsp Cinnamon
- For the Snickerdoodles
- Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.
- In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.
- Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 - 30 minutes. Watching closely, as they burn easily. Let cool completely
- For the Filling
- In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.
- Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don't have any ziplocks) Then cover with the remaining cookies.
- Note: Store in an air tight container in the refrigerator.
Tina
I would love to try these as I am on a low carb diet and snickerdoodles are my favorite! But what are the net carbs in one if these??
Kim
Can you clarify the sweetener? It says 3T granulated, divided and 1 T sweetener for filling. The instructions only say 1 T in the cookies.
officially gluten free
Hi Kim, step 1 says add 1 tbsp, then step 3 says add the remaining sweetener.