These keto oreo cookies taste just like the original. With just 2g of net carbs per cookie and a grain-free recipe, they offer a guilt-free treat. Learn how to make the best keto oreo cookies that are super crunchy with a delicious vanilla cream filling.
I love Oreo cookies, and making a low carb version was a real challenge. But, that was fun! I’m glad I can finally share with you these delicious keto cookies.
Be warned! Once you make these low carb Oreos, you’ll make them 1000 more times. They are worth the work and possibly taste better than the real cookies – family approved!
Satisfy your Oreo craving while staying true to your low-carb keto lifestyle with these delicious cookies. Crafted from readily available and naturally low-carb ingredients, these guilt-free treats deliver an irresistible texture and flavor that’s hard to resist.
What Are Oreo Cookies?
Oreo cookies are a beloved sweet indulgence comprising two chocolate-flavored wafers embracing a luscious, sweet filling. Their iconic design and rich, chocolaty taste have made them a universally adored treat since their introduction in 1912. Enjoy them as standalone delights or use them to elevate desserts like cheesecake, cupcakes, and cakes.
Are Oreo Cookies Keto-Friendly?
Unfortunately, traditional Oreo cookies aren’t suitable for a keto diet due to their wheat flour, sugar, and other high-carb ingredients. Moreover, these cookies contain significant added sugar, which can easily kick you out of ketosis.
Regular Oreo cookies typically contain around 14 grams of net carbohydrates per serving, which is equivalent to two cookies.
Why Are You Going To Love This Keto Oreo Cookies Recipe
- You can make them ahead of time.
- Easy to make with just a few naturally low-carb ingredients
- Naturally gluten-free and sugar-free.
- Contain only 2g net carbs per serving.
- These cookies are perfect for a grab-and-go sweet treat or snack.
- Only a few minutes of prep.
- Taste like the ones from the store but with fewer carbs.
Keto Oreo Cookies Ingredients
- Almond flour – choose a super fine blanched almond flour to avoid that gritty taste.
- Dark cocoa powder – Oreos are actually black cookies, therefore the taste. To get the same color, you can use Dutch-processed cocoa (extremely strong chocolate taste) cocoa and black cocoa.
– the best sweetener for crispy and crunchy keto cookies! - Xanthan gum – only a tiny bit to keep everything in place!
- Softened butter
– Let the butter soften at room temperature for at least 2 hours before using it . - Egg – I used a large egg to bind everything together.
- Vanilla extract – use the best quality vanilla extract for an intense, delicious flavor.
How To Make Keto Oreo Cookies?
The secret of making delicious crispy cookies comes from the cocoa powder and the sweetener. Erythritol is the best sweetener because it makes cookies super crisp and crunchy.
Preparing The Ingredients
Begin by gathering the dry ingredients: almond flour, cocoa powder, your preferred sweetener, a pinch of salt, baking soda, a hint of espresso powder for a rich flavor, and a small amount of xanthan gum to bind the ingredients together.
Making Low Carb Oreo Cookies
In a separate bowl, take the softened butter and cream it until it becomes smooth and fluffy. Then, introduce the egg and a splash of aromatic vanilla extract to the bowl. Mix the ingredients vigorously until they are thoroughly combined, resulting in a creamy texture.
Next, combine the dry and wet ingredients. Gradually add the dry mixture to the creamed butter, egg, and vanilla mixture, stirring well after each addition. Ensure that all the ingredients are fully incorporated, resulting in a homogenous cookie dough.
Now it’s time to shape the cookies. Place the cookie dough between two sheets of parchment paper and use a rolling pin to flatten it to your desired thickness. This technique prevents sticking and allows for easy cleanup. Use cookie cutters to cut out shapes or simply use a knife to create classic cookie shapes. Transfer the cut-out cookies onto a lined baking sheet.
Preheat your oven to the specified temperature and then bake the cookies for about 8 to 10 minutes, or until the edges turn golden brown and the center is set. Keep a close eye on them to prevent overbaking, as this can result in dry cookies.
Once the cookies are baked to perfection, remove them from the oven and let them cool completely. This step is crucial as it allows the cookies to firm up and develop their desired texture.
Assembling Oreo Cookies
For an extra touch of indulgence, consider filling the cooled cookies with a luscious vanilla cream. You can create a simple cream by mixing powdered sugar, butter, and vanilla extract until smooth. Spread a dollop of the cream onto the bottom side of one cookie and gently press another cookie on top to create a delectable sandwich.
For the ultimate flavor experience, allow the assembled cookies to rest for 2 to 3 hours before indulging. This resting time allows the flavors to meld together, resulting in a more harmonious taste.
Now, sit back, relax, and savor each delightful bite of these homemade almond flour cocoa cookies with their scrumptious vanilla cream filling.
TIP: To get that dark brown, almost black keto Oreo cookies, you need to use dark chocolate cocoa powder. Using a classic cocoa powder will make light brown cookies that will still be incredibly tasty.
To make vanilla cream, it’s essential to use powdered sweetener. If you don’t have any, use your blender and process your favorite sweetener until it turns into a powder. Make sure the blender is completely dry before using it.
Tips For Making The Best Keto Oreo Cookies
- Sift all dry ingredients to ensure no clumps in the cookie batter.
- Don’t overbake the cookies. Otherwise, they will become dry and crumbly.
- You can chill the dough in the fridge for about 30 minutes to make it easier to handle.
- Use high-quality ingredients like dark cocoa powder to obtain that original Oreo cookie color.
- Ensure that your cookies are completely cool before frosting them because the frosting may melt and turn into a watery filling.
Storing Ideas
- Room-Temperature: you can store these gluten-free Oreo cookies in an airtight jar or container at room temperature.
- Freezer: The low carb keto Oreo cookie recipe is also freezer-friendly. After completely chilling the cookies, place them in a ziplock bag and freeze them for up to six months.
Frequently Asked Questions
Can I Make This Recipe Ahead Of Time?
Sure, you can double or triple the recipe and save half of the dough wrapped in plastic foil in the fridge or freezer until you want to enjoy some freshly baked soft cookies.
Can I Substitute Almond Flour with Coconut Flour?
Almond flour is one of the main ingredients in this recipe. However, if you have an allergy or preference for a different flour, you can experiment with hazelnut flour or sunflower seed flour. Coconut flour absorbs liquid differently, so adjustments to the recipe may be needed. Therefore I don’t recommend using only coconut flour in this recipe.
Other Keto Cookies You’ll Love
- Thick & Soft Keto Snickerdoodle Cookies
- Easy 3 Ingredient Keto Peanut Butter Cookies
- The Best Keto Chocolate Chip Cookies
- Coconut Flour Cookies
- Flourless Chocolate Cookies
- Easy Sugar-Free Keto Lemon Cookies
Easy Homemade Low Carb Keto Oreo Cookies
Description
Ingredients
- 1 3/4 cup almond flour
- 4 tbsp cocoa powder
- 3 tbsp butter softened
- 4 tbsp granulated sweetener
- 1/2 tsp kosher salt
- 1/4 tsp xanthan gum
- 1/4 tsp baking soda
- 1/4 tsp espresso powder
- 1 large egg
- 1 tsp vanilla extract
Vanilla Cream Filling
- 4 tbsp butter softened
- 3 tbsp powdered sweetener
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine almond flour, cocoa powder, sweetener, salt, baking soda, espresso powder, xanthan gum.
- Add the softened butter, the beaten egg, vanilla extract and mix until well combined.
- Shape the cookie dough into a disk, wrap in plastic wrap and refrigerate until firm (at least 30 minutes).
- Preheat the oven to 350°F/180°C and line a large baking tray with parchment paper. Set aside.
- Roll out the oreo dough between two pieces of parchment paper until 1/4” thick. Cut out 36 Oreo Cookies with a 2” round cookie cutter.
- Place cookies onto the prepared baking tray and bake for 8-10 minutes, until firm to the touch. Let cool and crip.
- Make the vanilla cream filling: In another large bowl cream the butter, sweetener, vanilla extract until smooth and fluffy.
- Spread the creamy filling onto one side of cookie center and top with a second cookie. Repeat with all remaining cookies.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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