Keto Oreos

Name: Keto Oreos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 egg (large, room temperature ); 1/4 cup butter (melted, 60g ); 1/2 tsp vanilla extract; 1 cup almond flour (or ground almonds, 100g); 4 tbsp cocoa powder (22g); 2 tbsp flax meal (12g ); 1/3 tsp baking powder; 1/4 cup granulated sweetener (50g ); 1/3 cup butter (must be soft - room temperature, 80g ); 2 tbsp cream cheese (room temperature); 1/2 cup powdered sweetener (80g (increase or reduce depending on your sweet tooth) ); 1 tsp vanilla extract

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Keto oreos taste just as delicious as the original Oreo cookies, but without all the sugar and carbs! Think crisp gluten-free, low carb chocolate cookies with a creamy vanilla filling. Only 0.9g net carbs per cookie.

Remember Oreo cookies? Everybody used to have their particular way of eating them. Did you just bite into them or did you take off the top cookie and ate the filling first?

I've been wanting to make low carb 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.

For my keto oreo recipe, I decided on a simple almond flour based chocolate cookie filled with a sugar free buttercream frosting.

They turned out so well that I think you could mistake them for the real deal!

Actually, my son taste tested these and said they were more delicious than traditional oreos.

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Ingredients
Recipe Variation
Instructions
Expert Tips
Recipe FAQs
Related recipes
Recipe

Ingredients

For The Cookie Dough

Almond Flour. I used regular ground blanched almonds. However, 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 because it's easier to find and has a milder taste than the dutch processed black cocoa powder.
Sweetener. Any erythritol based sugar substitute works best for cookies that you want to be crispy. I used a monk fruit sweetener blend. It's also possible to use another Keto-friendly sweetener such as xylitol, Bocha Sweet or Swerve. Allulose makes 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.

Vanilla extract. For a better flavor.

Recipe Variation

For a black cookie, add black cacao. I like to use normal cocoa powder, so they’re not as black as the originals, but I think they taste better (less bitter than black cacao) - and it’s easier to get hold of.

If you want to make them look even more like the original you can use 1 tablespoon of black cacao and 3 tablespoon of normal cocoa.

Instructions

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

Whisk the egg in a mixing bowl until it is fluffy and has doubled in size.

2. Add the butter and vanilla. Whisk briefly to combine.

Mixing wet ingredients in a bowl with a spoon

3. 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.

Mixing chocolate cookie dough with a spatula in a bowl.

4. Roll out the dough with a rolling pin between two sheets of parchment paper.

Cutting rounds of chocolate dough with a cookie cutter.

5. Chill in the fridge, then use a round cookie cutter to cut circles.

Baked cookies showing the classic Oreo imprint.

6. Bake until nice and crisp.

7. Whip all the ingredients for the vanilla filling with an electric whisk until light and fluffy.

Mixing the filling in a bowl with a spatula.

8. 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.

9. Top with another cookie and gently press your sandwich cookies to make the filling spread to the edges.

Expert Tips

Below are my top tips so the recipe turns out perfect every time:

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.

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.

Homemade Oreo chocolate cookies on a cookie sheet.

Recipe FAQs

How do I make Keto Oreos nut-free?

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.

Can I make these egg free?

Try using a flax egg instead of the egg and also add ¼ teaspoon of xanthan gum to bind the cookies.

How do I make them dairy-free?

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.

How do I store low carb Oreos?

Store them in the fridge for up to 1 week. This way, the frosting remains firm.

Can I freeze them?

All keto cookies are freezable for up to 3 months! Freeze between pieces of parchment paper so they don't stick.