Key Lime Whoopie Pies

Key Lime Whoopie Pies

Stop everything you’re doing. Seriously, stop. Go to the supermarket and get every ingredient listed below. Make this recipe and thank yourself for following my order.

This is the type of treat that anybody will love, no matter if they eat grains or not. And if you don’t eat cheese because you’re 95% paleo, well consider this your 5% cheat area. Because I AM A GENIUS and this recipe is the Bomb.com. I wanted to make something with my leftover key limes from my Legit Key Lime Pie when suddenly this idea struck me. Whoopie pie?! Heck yes.

Apparently Martha Stewart already thought of it, or at least somebody who writes for her already thought of it, because that woman owns any kind of recipe idea out there. She makes me feel like I’m not a unique slow flake. Probably because I’m not.

So I tweaked her filling recipe (which made me die and go to Key Lime Pie Heaven) and made my own grain-free whoopie cakes recipe. The result was this.

Note:  Squeezing Key Limes by hand is a real pain. Cutting them in half and then using a garlic press to extract the juice makes an otherwise aggravating task a breeze.

Key Lime Whoopie Pies

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 6 whoopie pies

Key Lime Whoopie Pies

Ingredients

  • 2 cups almond flour
  • ½ cup canned coconut milk, full fat
  • 1/3 cup coconut sugar (or brown sugar)
  • 2 eggs
  • 1 tbsp bourbon vanilla
  • 1 ½ tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • 1/4 tsp salt
  • 6 oz cream cheese, softened
  • 6 tbsp grass-fed butter, softened
  • ½ -¾ cup confectioners’ sugar
  • 5 tbsp fresh lime juice
  • 1 ½ tbsp lime zest

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line two baking sheets with parchment paper.For the cookies, add all dry ingredients in one bowl and mix. Then add all wet ingredients to it, whisking together.
Key Lime Whoopie Pies

3. With a cookie scooper, equally distribute batter between 12 cookies. 6 cookies to each sheet because you want plenty of room between each cookie. Sprinkle additional coconut sugar (or brown sugar) on top of batter.

4. Bake for 13-15 minutes until golden brown and soft at the touch..
Cool completely!

For the filling:
Mix all filling ingredients in a bowl with an electric mixer until smooth. I tried making this filling with raw honey, and the result was disastrous! The filling needs a dry sweetener.

Spoon about 3 tbsp filling onto 6 cakes, sandwiching them with the other 6 cakes. Adjust the filling amount to your preference. Whoopie pies can be stored in the fridge in an airtight container for 2 days.