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.
What Ingredients Do You Need To Make Keto Snickerdoodle Woopie Pies?
For the Keto Snickerdoodles you’ll need: Eggs, Cream Cheese, Cream of Tartar, Granulated Sweetener, divided (I used this one) and Cinnamon.
For the Creamy Filling you’ll need: Cream Cheese, Heavy Whipping Cream, Sweetener, Vanilla and Cinnamon
How Do You Make Keto Snickerdoodle Woopie Pies?
To make this Keto Snickerdoodle Recipe:
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: To make the filling you use 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.
Step 5: 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. Then cover with the remaining cookies. Store in an air tight container in the refrigerator.
WHAT IS THE KETOGENIC DIET?
The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.
On Keto, you’re 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. If you’re not on a Ketogenic Diet or you just don’t want to use sweetener, you can use regular white sugar instead. The measurements are the same.
Looking for some More Delicious Keto Dessert Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number one favourite are these Keto Raspberry Turnovers. Everyone loves how quick and easy they are to make. Another one of their favourites, is this tasty Keto Pumpkin Spiced Coffee Cake. It’s perfect for impressing party guests or for spoiling someone special.
Recipe Notes:
– This recipe makes 10 Keto Snickerdoodle Woopie Pies.
– Store in an air tight container in the refrigerator.
– If you’re not on a Ketogenic Diet or you just don’t want to use sweetener, you can use regular white sugar instead. The measurements are the same.
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Keto Snickerdoodle Woopie Pies
Ingredients
- For the Keto Snickerdoodles
- 3 Eggs separated
- 3 Tbsp Cream Cheese
- 1/4 Tsp Cream of Tartar
- 3 Tbsp Granulated Sweetener divided
- 1/2 Tsp Cinnamon
- For the Filling
- 1/2 Cup Cream Cheese
- 1/4 Cup Heavy Whipping Cream
- 1 Tbsp Sweetener
- 1 Tsp Vanilla
- 1/2 Tsp Cinnamon
Instructions
- 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.
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Other Keto Friendly/Low Carb Recipes:
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Keto Snickerdoodle Woopie Pies
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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.