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My keto Oreo cookies feature crispy chocolate cookies sandwiched between sheets of sugar-free vanilla cream. They’re addictive and taste EXACTLY like Oreos!
Need more keto cookie recipes? Try my keto chocolate chip cookies, keto crinkle cookies, and keto shortbread cookies next.
According to my family, Oreos are the best cookie. I don’t play favorites, but let’s just say a box doesn’t last long once it crosses my path…
As you can imagine, regular Oreos are NOT keto-friendly, thanks to the hefty sugar and flour content. But with a few keto substitutions, we can recreate those same signature flavors and crisp, creamy textures.
Table of Contents
Why I love this recipe
- Healthier than OG Oreos. Because they’re sugar-free, gluten-free, and they’re made without artificial flavors or vegetable shortening.
- Easy to make. The Oreo cookies are a breeze to make, and the frosting comes together in minutes.
- Perfect texture. Granted, they’re not QUITE as crispy as regular Oreos, but in my opinion, the subtle chew makes them even better.
Ingredients needed
- Almond flour. Use blanched almond flour, not almond meal. Almond meal gives the cookies a gritty texture and makes them crumbly.
- Coconut flour. Adds a cakey bite and firms up the cookies. Using both flours is key to giving the sandwich cookies stability.
- Cocoa powder. I used unsweetened, Dutch-processed cocoa powder.
- Baking soda. Leavening for the cookies.
- Salt. Brings out the natural sweetness.
- Butter. Softened, but not melted. Your butter should be unsalted, but if you only have salted butter, omit the added salt.
- Eggs. Use room temperature eggs to keep the butter from firming up.
- Granulated sweetener. I prefer either monk fruit sweetener or allulose. Both mimic the flavor and texture of real sugar.
- Vanilla extract. A must for cookies!
- Sugar-free frosting. I made my own keto frosting for the Oreo filling. If you find a store-bought brand you prefer, feel free to use it.
How to make sugar free Oreos
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and line baking sheets with parchment paper.
Step 2- Mix. In one bowl, combine both flours, cocoa powder, baking soda, and salt. In a separate bowl, combine the sweetener, eggs, butter and vanilla.
Step 3- Shape. Fold the wet ingredients into the dry ingredients until a dough forms. Shape 24 small balls of dough and press them into a cookie shape. Place them on the lined baking sheet.
Step 4- Bake. Bake the cookies until firm, then let them cool completely.
Step 5- Stuff. Layer the cream filling on half of the cooled cookies, then sandwich them together.
Arman’s recipe tips
- Use black cocoa! If you can find black cocoa powder, use it! It gives the Oreo cookies that bold black color and rich chocolate flavor.
- Roll the cookies extra thin. Place each dough ball between two pieces of parchment paper and roll the dough to ½-inch in thickness.
- Don’t overbake the cookies, as it’ll cause them to crisp up and fall apart when you go to sandwich them together.
Storage instructions
To store: Leftover keto Oreos should be kept in an airtight container in the fridge for up to 2 weeks.
To freeze: Place the cookies in a freezer-friendly container and freeze them for up to 6 months.
Frequently asked questions
If you’d like to make a vegan or eggless chocolate cookie for the cookie part of the Oreos, it would be best to make keto chocolate cookies instead. They’ve been tested with a flax egg instead of actual eggs.
More keto desserts for chocolate lovers
Keto Oreos (Sugar Free)
Ingredients
- 1/2 cup almond flour
- 1 1/2 cups coconut flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup allulose or monk fruit sweetener
- 1/2 cup butter softened
- 6 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups keto frosting
Instructions
- Preheat the oven to 180C/350F. Line two large baking trays with parchment paper and set aside.
- In a large mixing bowl, combine your almond flour, coconut flour, cocoa powder, baking soda, and salt. Mix well. In a separate bowl, add your granulated sweetener, eggs, and butter, and mix well, until smooth. Add the vanilla extract.
- Combine your wet and dry ingredients and mix well, until a thick dough remains. Using your hands, form 24 small balls of dough. Place the dough on the two baking trays, and press down into a cookie shape.
- Bake the cookies for 12 minutes, before removing from the oven and letting cool on the baking sheets completely. Once cooled, add frosting to half the cookies, before pressing down on each with remaining cookies.
Can I substitute 3 eggs with 150 g of yogurt?
Haven’t tried, feel free to experiment and see.
Arman,
Have you tried to melt some sugar free chocolate chips like Lilly’s with some peppermint extract and coconut oil and dip the cookie in it without the cream center (or with might be nice too 🤔). It will be a copy cat Girl Scout a thin Mint and yummy! 🤤
I haven’t tried feel free to experiment and see!
Could i replace the egg for chia egg to make it vegan?
I haven’t tried, feel free to experiment and see 🙂
Have you tried Egg Whites or Egg Beaters instead of actual eggs? Just wondering if an egg substitute would work as well?
Not that I’ve tried!
Guess I’m going hunting since nuts will kill me.
Any thoughts on a substitute for the almond flour? I usually use coconut flour but this recipe already uses it.
Not that I’ve tried 🙂
Thanks so much for all your wonderful recipes!
So welcome!
Can you use dairy free butter in this recipe?
of course 🙂
Hola hola!
Have you used Stevia (The geen powder) before?
Haven’t tried it.