Red Velvet is just one of those flavors we can't get enough of! And these Red Velvet Protein Whoopie Pies are no exception - tender, a hint of cocoa, rich red velvet flavor, and the creamiest sweet vanilla filling. Best of all, the macros are on point!
NOTES: If you don't have coconut flour, you can substitute 2 tbsp. more baking flour (or swap the baking flour for another tablespoon of coconut flour). You can also use any cream cheese you like in the filling (reduced fat, whipped, Neufchatel).
Red Velvet Protein Whoopie Pies
Makes 4 pies
45g (~1/3 cup) Metabolic Nutrition Protizyme in Chocolate Cake flavor
2 tbsp. (15g) gluten free baking flour
1 tbsp. coconut flour
2 tbsp. calorie-free sweetener
1 tbsp. unsweetened cocoa powder
1/8 tsp. baking soda
1/8 tsp. baking powder
2 tbsp. buttery spread (or unsalted butter), melted
3 tbsp. unsweetened applesauce
1 tbsp. egg white
1/4 tsp. red food coloring
1/4 tsp. white vinegar
4 oz. fat free cream cheese, softened
1/2 cup powdered sweetener
1/4 tsp. pure vanilla extract
Preheat your oven to 350 degrees F.
Whisk together dry ingredients (through baking powder) in a medium mixing bowl.
Add wet ingredients (through vinegar) and mix until a thick batter is formed.
Spoon batter onto a parchment lined baking sheet, one tablespoon at a time, about 2" apart.
Bake for 7-8 minutes until set in the middle but still soft.
While cookies bake, combine softened cream cheese with sweetener and vanilla.
Match up cookies that are similar in shape, spread filling on one half, then sandwich the other half. Repeat for all 8 cookies to make four whoopie pies.
Leftover cookies will keep in an airtight container in the fridge, up to a week.
Calories (per whoopie pie): 140kcal, Fat: 5.7g, Sat fat: 2.0g, Carbs: 9g, Fiber: 2g, Sugar: 3g, Protein: 14g, Sodium: 324mg