Keto Oreos (Sugar Free)

My keto Oreo cookies feature crispy chocolate cookies sandwiched between sheets of sugar-free vanilla cream. They’re addictive and taste EXACTLY like Oreos!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 194kcal

Author Arman Liew

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

US Customary - Metric

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.

Notes

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.

Nutrition