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. The main reason is that I can't get Oreos out of my head because my son regularly buys a pack 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!
And I am pleased to say that my son taste tested these and said they were actually more delicious than traditional oreos.
I'm one proud mama.
Let's take a look at the ingredients I used.
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.
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. You have to use powdered sweetener over granular to ensure the filling is smooth.
Vanilla extract. For a better flavor.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Whisk the egg in a mixing bowl for 2 minutes until it is fluffy and has doubled in size.
Add the butter and vanilla. Whisk briefly to combine.
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.
Roll out the dough with a rolling pin between two sheets of parchment paper. Mine was about ½ centimetre thick.
Chill in the fridge for 10 minutes, then use a round cookie cutter to cut 34 circles - enough to make 17 cookies.
Bake for 9 - 10 minutes until nice and crisp.
Whip all the ingredients for the vanilla filling with an electric whisk until light and fluffy.
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.
Voila, you've got yourself a batch of keto oreos! It's treat time 😍
Make them look "real". This is totally 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.
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.
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.
I always like to give ideas for swaps so you can substitute ingredients depending on your needs. Here are some ideas:
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.
Refrigerator: I stored my healthy homemade oreos in the fridge. This way, the frosting remains firm. Store for up to 1 week.
Freezer: All keto cookies are freezable for up to 3 months! Freeze between pieces of parchment paper so they don't stick.
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Keto Oreosfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 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.
- 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.
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