Low Calorie, Protein Packed Whoopie Pies

Low Calorie, Protein Packed Whoopie Pies

If you’ve been craving a whoopie pie but don’t want the sugar crash, this lighter, high protein recipe is the perfect fix. They’re soft, chocolatey, and pair a fluffy cream filling with two mini protein cakes — all while keeping calories shockingly low. These are perfect macro friendly desserts for those counting calories.

it is important to note they are not a 1:1 healthier dupe, the icing is more of a custard than an icing. But for 176 calories, you have to make trade offs.

 

Ingredients

Chocolate Cakes (makes 10 cakes / 5 sandwiches)

• 40 g all purpose flour
• 20 g cocoa powder
• 15 g vanilla whey protein
• 15 g chocolate whey protein
• 1 tsp cornstarch
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 60 g 0% Greek yogurt
• 1 large egg
• 45 ml skim milk
• 25 g maple syrup
• 1 tsp vanilla extract

Light Cream Filling (makes enough for 5 sandwiches)

• 45 g light whipped cream cheese
• 60 g 0% Greek yogurt
• 10 g all-purpose flour
• 5 g cornstarch
• 120 g skim milk
• 10 g butter
• 10 g vanilla whey protein powder
• 25 g Swerve granulated (or any 0-cal granulated sweetener)
• 2 g vanilla extract

Instructions

1. Make the Chocolate Protein Cakes

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
2. In a medium bowl, whisk together the flour, cocoa powder, both whey proteins, cornstarch, baking powder, baking soda, and salt.
3. In a separate bowl, mix the Greek yogurt, egg, milk, maple syrup, and vanilla until smooth.
4. Add wet ingredients into the dry and fold until just combined. The batter should be thick but spoonable.
5. Scoop or pipe about 2 tablespoons of batter per cake onto the baking sheet (you’ll get 10 small cakes).
6. Bake for 7–8 minutes, or until the tops spring back when gently pressed.
7. Let the cakes cool completely before filling.

2. Make the Cream Filling

1. Add flour and cornstarch to a bowl, mix until incorporated. 
2. Over a low heat, milk into a saucepan, followed by the flour & cornstarch mix. Mix constantly until it reaches pudding consistency, and coats the back of a spoon.
3. Take the pan off the heat, and add the butter. Stir until melted and combined. It's important to not have the heat on, if the butter gets too hot it will separate and make a greasy mess.
4. Add cream cheese, Greek yogurt, sweetener, vanilla, and whey to a small bowl and mix until smooth.
5. Once cooled, add the flour/starch/butter/milk mix to the bowl. Mix until combined. 
6. Transfer to a bowl and let it cool in the fridge for at least 20–30 minutes so it can firm up.

3. Assemble the Whoopie Pies

1. Match up the cakes so each pair is similar in size.
2. Spread or pipe ⅕ of the filling onto the flat side of one cake, then top with the second cake.
3. Repeat until you have 5 full whoopie pies.
4. Store in the fridge for the best texture (the filling thickens even more overnight).

 

Nutrition (per assembled sandwich — 2 cakes + filling)

Calories: 176

Protein: 14 g

Carbs: 20 g

Fat: 6 g

Fiber: 2 g