Keto Whoopie Pie Squares

Desserts, Recipes

I’m new to the keto dessert scene. I’m not big on desserts to begin with but I do like the occasional sweet treat every now and then. These were delicious and have less than 2 net carbs per serving.

Here’s the recipe:


• 2 tbsp butter softened
• 1 large egg
• 1 1/4 cup heavy cream
• 2 tsp vanilla extract
• 1 cup blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1/8 tsp sea salt
• 1/4 tsp Enlight Monk Fruit Extract


Pre-heat oven to 350F.

In a medium size bowl combine the softened butter and 1/8 tsp of monk fruit extract (or other preferred sweetener). Add egg and blend using a hand blender on medium speed until well combined but not foamy. Add 1/4 cup heavy cream and blend on medium speed until well combined. Add 1 tsp vanilla extract and blend on medium speed until well combined. Set aside.

In a large bowl combine almond flour, cocoa powder, and sea salt. Whisk until combined.

Pour wet ingredients into the dry ingredients and blend with a hand blender until well combined.

Spray an 8″ x 8″ pan with non-stick spray and pour batter into the pan. Spread batter evenly across the bottom using an offset spatula or the back of a spoon.

Place pan on middle rack for 20 minutes. Remove from oven and allow to completely cool.

While the brownie is cooling in a medium bowl add 1 cup of heavy cream, 1/8 tsp of monk fruit (or other preferred sweetener), and 1 tsp vanilla. Using a hand mixer whisk cream until it becomes a thick whipped cream. You do not want a soft whip cream. Be careful not to over whisk as the whipped cream will break down into butter and butter milk.

Cut cooled brownie into 16 equal squares. Take one square and place about 3 tbsp of whipped cream and spread it evenly so you have about a 1/2 inch layer. Place another brownie square on top and clean up the edges. Repeat until all the brownie squares are gone.

Makes 8 Keto Whoopie Pie Squares

Recipe: Smoked Sausage w/Roasted Tomatoes and Garlic

Entrees, Recipes


  • Smoked Sausage 5 oz.
  • Garlic 4 cloves
  • Campari Tomatoes 3
  • Green Beans 10
  • Zucchini 1/2
  • Button Mushrooms 2
  • Eggs 2
  • Fresh Oregano 2 tbsp
  • Fresh Thyme 1 tsp
  • Olive Oil 3 tbsp
  • Gruyere Cheese – Shredded 1/4 cup
  • Parmesan Cheese 1/8 cup


Preheat oven to 400°
Cut off the top of the garlic head (opposite end of the root) and place on a cookie sheet root side down. Drizzle 1 tsp olive oil over the top to coat the exposed garlic. Cover with a small piece of aluminum foil and place in oven for approximately 40 min. The garlic should be soft and slightly brown when done. Set aside.

Roast Tomatoes
Place whole tomatoes on a cookie sheet and place under a broiler and turn the tomatoes every few minutes until the tomatoes have been charred on all sides. Set aside.

Place the tomatoes in a food processor. Squeeze the soft garlic cloves from the garlic head into the food processor. Toss in the oregano and thyme leaves and process until it is a rough puree. Add salt an pepper to taste. Process to combine.

In a small skillet over medium heat add 1 tbsp olive oil and saute the green beans, zucchini, and mushrooms separately. Add additional olive oil to saute if necessary and set aside.

In the same skillet, over medium heat, add 1 tbsp olive oil. Pour in tomato and garlic puree and cook for about 2 minutes. Arrange smoked sausage, mushrooms, green beans, and zucchini in the skillet leaving the center open for the eggs. Add 2 eggs to the center of the pan without breaking the yolks. Cook until the whites begin to set around the edges. Then place the skillet under a broiler.

When the whites are set and just before the yolk is cooked to your liking top the skillet with both the Gruyere and Parmesan cheeses and place back under the broiler. Remove from broiler when cheese is melted. Serve sizzling in the skillet.