My Keto oreos taste just like Oreo cookies, but without all the sugar and carbs! They are crispy low carb chocolate cookies with a creamy vanilla buttercream filling.
I've been wanting to make homemade sugar free oreos for a while. Mainly, because my son regularly buys a pack of "original" oreos for himself. And then they sit in the kitchen cupboard and tempt us all with their presence.
The best way to deal with cookie cravings? Bake your own. So, I set about and came up with this keto oreo recipe.
Sugar free friends, I am so pleased with how crunchy the chocolate wafers turned out. And the the filling that is sandwiched in between is divinely silky.
All that at only 0.9g net carbs per cookie!
Ingredients
Let's talk ingredients. You'll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:
For The Cookie Dough
- Almond Flour. I used regular ground blanched almonds. Super-fine almond flour will also work well.
- Flax Meal. This is my secret ingredient for an extra crispy cookie. Always store ground flax in the freezer to ensure it stays fresh.
- Unsweetened Cocoa Powder. I used regular cocoa powder. It has a milder, less bitter taste than dutch processed black cocoa powder. Option to replace 1 tablespoon black cocoa for a darker cookie.
- Sweetener. Any erythritol based sugar substitute works best for crispy cookies. I used a monk fruit sweetener blend called Lakanto. Bocha Sweet Allulose, xylitol and Bocha Sweet make softer cookies.
- Baking Powder. Important for lightness and a good lift.
- Egg. Use a room temperature, large egg.
- Butter. Melted.
- Vanilla Extract. Check that it is unsweetened.
For The Cream Filling
- Butter and Cream Cheese. Both must be soft and room temperature so they mix well.
- Powdered Sweetener. To ensure the filling is smooth. Granulated sweetener does not work here!
- Vanilla extract.
Instructions
Let's make low carb oreos!
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
STEP 1
Whisk the egg in a mixing bowl until it is fluffy and has doubled in size.
Add the butter and vanilla. Whisk briefly to combine.
STEP 2
Stir together the dry ingredients (option to add a pinch of salt), then add them to the wet ingredients. Use a spatula to mix into a dough.
STEP 3
Roll out the dough with a rolling pin between two sheets of parchment paper.
Chill in the fridge, then use a round cookie cutter to cut circles.
STEP 4
Bake until nice and crisp.
STEP 5
Whip all the ingredients for the vanilla filling with an electric whisk until light and fluffy.
STEP 6
Place the filling in a piping bag or ziplock bag and cut the end off. Pipe a dollop in the centre of half the cookies.
Top with another cookie and gently press your sandwich cookies to make the filling spread to the edges.
Katrin's Top Tips
Let the cookies cool fully. This will allow them to firm up. Almond flour cookies are fragile when straight out of the oven. They crisp up as they cool. Also, you don't want to add the frosting onto a warm cookie. The cookie could break and the frosting would melt.
Spreadable frosting. The frosting should be soft enough to pipe and then spread evenly when the top cookie is pressed down.
For an "authentic" firm filling, put the finished cookies in the fridge for 10 minutes before serving. This gives the buttercream time to set fully.
Make them look "real". This is optional, but fun. I took an original Oreo from my son's stash and used it to stamp the pattern into the tops. You could also use a cookie stamp for this.
Recipe FAQs
Instead of the almond flour, use a 50 /50 mix of sunflower seed flour and sesame seed flour. You could also try 50g or ½ cup of a seed flour of your choice and 3 tablespoons coconut flour.
Try using a flax egg instead of the egg and also add ¼ teaspoon of xanthan gum to bind the cookies.
For a dairy-free version, use coconut oil instead of the butter in the keto Oreos. For the frosting, choose a dairy free cream cheese and a dairy free butter alternative.
Store them in the fridge for up to 1 week. This way, the frosting remains firm.
All keto cookies are freezable for up to 3 months! Freeze between pieces of parchment paper so they don't stick.
Related Recipes
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Recipe
Keto Oreos
Ingredients
- 1 egg large, room temperature
- ¼ cup butter melted, 60g
- ½ teaspoon vanilla extract
- 1 cup almond flour or ground almonds, 100g
- 4 tablespoon cocoa powder 22g
- 2 tablespoon flax meal 12g
- ⅓ teaspoon baking powder
- ¼ cup granulated sweetener 50g
Filling
- ⅓ cup butter must be soft - room temperature, 80g
- 2 tablespoon cream cheese room temperature
- ½ cup powdered sweetener 80g (increase or reduce depending on your sweet tooth)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F/ 180C electric or 320F / 160C fan assisted.
- Whisk the egg for 2 minutes until super fluffy. Add the vanilla and butter and whisk briefly to combine.
- Add the dry ingredients to a clean mixing bowl and stir to combine.
- Add the dry to the wet ingredients and use a spatula to combine into a dough.
- Roll the dough into a ball. Roll out between two sheets of parchment paper to ½ cm thickness, then place in the fridge for 10 mins to firm up.
- Use a 5 cm cookie cutter and cut out circles. Transfer circles using a plate knife to a clean baking tray lined with parchment paper. Keep re-rolling the scraps of dough until you have 34 circles - enough to make 17 cookies.
- Bake for 9 - 10 minutes until cooked. Allow to fully cool to firm up. Try not to over-bake as they will firm up as they cool and you don't want them dry.
FILLING
- Add all the ingredients to a mixing bowl and whip using an electric whisk until light and fluffy. Adjust the sweetener to taste.
- Place the filling in a piping bag or in a ziplock bag and cut the end off. Pipe a dollop of buttercream in the centre of 17 cookies. Top with another cookie and gently press to make the filling spread to the edges.
- Option to place back in the fridge for 15 minutes for a firmer cookie centre or enjoy as is.
Dee Lutsky
I made these today. They are absolutely scrumptious and so easy to make. Please make sure you refrigerate dough for 10 minutes like suggested. I didn't see thar part and it was a sticky mess but I got it done. All the while thinking it would have been easier if I refrigerated the dough before rolling. Lo and behold, it's right there in the recipe..♀️
Meg
Can the flax meal be substituted or left out? I hate buying ingredients that i'll never use again.
Katrin Nürnberger
The flax makes the oreos crunchy, so I do recommend using it. I like to add flax to yogurt in the morning. You can also use it in my granola and I have a recipe for flaxseed bread.
Johanita
Flax is such a healthy food! It's rich in Omega 3 and good for healthy hormones! Also for constipation.
You can buy the whole seeds and just grind up in a coffee grinder as much as you need. xxxxxx
Andrea
I made these and posted my picture on Facebook. So yummy.
Diana
These were awesome!
Bronwyn
These are so yummy! The recipe worked perfectly.