If you’ve been missing the iconic taste and texture of classic Oreo cookies while following a ketogenic lifestyle, fret no more. We’ve crafted a recipe that brings you all the indulgence of those beloved chocolate sandwich cookies without the guilt.
These Keto Oreo Cookies are low-carb, gluten-free, and incredibly satisfying. With a rich, chocolatey exterior and a creamy, luscious filling, they are a treat for both the eyes and the taste buds.
So, gather your keto-friendly ingredients and get ready to experience the joy of homemade, keto-friendly Oreo cookies that will delight your senses and make you forget you’re even on a special diet. Let’s dive in and create these irresistible Keto Oreo Cookies that will surely become a staple in your keto-friendly dessert repertoire!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 Oreos
Calories 194 Kcal
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 granulated sweetener of choice
- 1/2 cup butter softened
- 6 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups keto vanilla 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.
Notes
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.
Keto Oreo Cookies
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 granulated sweetener of choice
- 1/2 cup butter softened
- 6 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups keto vanilla 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.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 194Total Fat 14gSodium 236mgCarbohydrates 10gNet Carbohydrates 3gFiber 7gProtein 6g
Nutrition:
Serving: 1 Oreo
Calories: 194 kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Sodium: 236 mg | Potassium: 35mg | Fiber: 7g | Calcium: 26mg | Iron: 1mg | NET CARBS: 3g
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