Easy Homemade Low Carb Keto Oreo Cookies
These keto oreo cookies are just like the original, but only 2g net carbs each and grain-free. Imagine a crunchy chocolate cookie sandwich with a delicious vanilla cream filling.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 18 servigs
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.
Serving: 1oreo cookie | Calories: 122kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 142mg | Potassium: 24mg | Fiber: 1g | Sugar: 0g | Vitamin A: 170IU | Calcium: 30mg | Iron: 0.7mg | Net Carbs: 2g