Keto Oreos are a low carb take on the classic oreo cookies! A simple chocolate cookie filled with a sugar free vanilla buttercream, these low carb Oreos take less than 15 minutes! 3 grams net carbs per Oreo.
I have been meaning to try making homemade Oreo cookies a keto twist for the longest period of time. They were my childhood favorite cookies and pretty much still are, although I can’t remember the last time I ate them…until now.
Are Oreos keto?
Traditional Oreo cookies are definitely NOT keto friendly. In fact, I think besides the original flavored ones being vegan, they aren’t really fitting under any category.
Luckily, I’ve given them a low carb and sugar free makeover, without sacrificing on taste.
I first make these keto Oreos for a friend’s birthday, and NO one would believe me when I said they were made without sugar or grains- They tasted like the real deal- Heavy chocolate cookie exterior with the most delicious and creamy vanilla filling!
How do you make keto Oreos
- Almond flour– Blanched almond flour, not almond meal. This gives the cookies a lighter texture.
- Coconut flour– Works with the almond flour to give the cookies the ideal firmness, without being overly thick.
- Cocoa powder– Unsweetened and sifted. If you have black cocoa powder or dark cocoa powder, that will make your cookies darker, and a more authentic Oreo color.
- 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– Room temperature eggs, to avoid the butter firming up when mixing together.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol. I prefer monk fruit sweetener, for the most accurate flavor and texture to sugar.
- Vanilla extract– A must for any baked good recipe!
- Sugar Free frosting– Homemade keto frosting to fill each oreo with!
Start by mixing together your dry ingredients in a large mixing bowl. In a separate bowl, beat together your eggs, butter, and sweetener, until combined and smooth. Add in the vanilla, before adding to the dry mixture. Mix together, until just combined. Form small balls of cookie dough and place on a large baking tray. Press each ball into a cookie shape and bake for 12 minutes, before removing from the oven and letting them cool on the tray completely. Once cool, frost half the cookies and press down on each one with a remaining cookie to create the Oreos! Refrigerate the homemade Oreos for 20 minutes, to allow the filling to firm up.
Can I make these without eggs?
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 double chocolate chip cookies instead. They have been tested with a flax egg instead of actual eggs.
Tips to make the best low carb oreo cookies
- Do not overbake the cookies, as they continue to cook as they are cooling down. You want them to be ‘just’ baked when touched.
- If you have access to black cocoa powder, use that instead of dutch processed cocoa. I only had the latter, hence the slightly lighter colored cookies.
- Make sure your cookies are cooled, before adding the frosting between them. If you add it to still warm cookies, the frosting will melt and a weak filling.
- You want your frosting to be firm, but spreadable. If it is too thick (firm), it will be hard to spread and there is the potential for the cookies to break.
Storing and Freezing Keto Oreos
- To store: While the cookies can keep well at room temperature, they are best stored in the refrigerator, for the frosting to remain firm. Keep them covered, and they will keep for up to 2 weeks.
- To freeze: Keto Oreos are freezer friendly, so store leftovers in a ziplock bag and keep in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.
More Keto Desserts to try
Keto Oreo Cookies (GF)
- 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.
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