Keto Oreo Cookies (Gluten Free)


5 from 99 votes
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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. 

When it comes to keto desserts, I can never say no to English toffee, chocolate coconut cups, and keto Oreo cookies

keto Oreos

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. 

After making a batch of keto vanilla cupcakes, I had some leftover vanilla frosting that I thought would work perfectly as an Oreo cookie filling. 

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! 

low carb Oreos

How do you make keto Oreos

The Ingredients

  • 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! 

The Instructions

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. 

Keto Oreos Recipe

More Keto Desserts to try

gluten free Oreos

Keto Oreo Cookies (GF)

5 from 99 votes
Keto Oreos are a homemade and low carb twist on the famous Oreo cookies! Quick and easy to make, this Keto Oreo cookie recipe is filled with a sugar free vanilla cream!
Servings: 12 Oreos
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes



  • 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.


For an eggless or vegan cookie, use double chocolate chip cookies.
TO STORE: Store homemade Oreos in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Homemade 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. 


Serving: 1OreoCalories: 194kcalCarbohydrates: 10gProtein: 6gFat: 14gSodium: 236mgPotassium: 35mgFiber: 7gVitamin A: 371IUCalcium: 26mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    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! 🤤

  2. Have you tried Egg Whites or Egg Beaters instead of actual eggs? Just wondering if an egg substitute would work as well?

  3. Any thoughts on a substitute for the almond flour? I usually use coconut flour but this recipe already uses it.