Craving Oreos but need a low-carb, gluten-free option? I’ve got you covered with these homemade Keto Oreos! Traditional Oreos don’t fit into a keto or gluten-free lifestyle, but that doesn’t mean you have to miss out. This recipe recreates the classic dark chocolatey crunch and creamy filling you love, without the extra carbs and refined sugar. They’re perfect for snacking on their own, or to crumble up and use as a topping for my Keto Oreo Cheesecake or Keto Peanut Butter Pie!
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I’ll explain every ingredient so you’ll know exactly why it’s used and how it contributes to making the perfect gluten free Oreos.
What Makes This Keto Oreos Recipe So Special?
These homemade Oreos are:
- Low-Carb: With just 1g net carbs per cookie, they fit perfectly into your keto diet.
- Gluten-Free: Every ingredient in this recipe is gluten-free, so no worries if you’re avoiding gluten.
- Sugar-Free: Traditional Oreos are packed with sugar, but these use a sugar-free sweetener that keeps the flavor sweet without the carbs.
- Homemade with Love: There’s something so satisfying about making your favorite treats from scratch. Plus, you know exactly what’s going into them!
Now, let’s break down the ingredients and their roles in this recipe.
Gluten Free Oreos Ingredients: Why They Work
The Cookies
The cookie layers are what give Oreos their signature crunch and rich chocolate flavor. Here’s how we achieve that in this keto Oreos recipe:
- Coconut Flour: Coconut flour is a keto baking staple. It’s gluten-free, low-carb, and high in fiber, making it perfect for this recipe. Its fine texture creates a sturdy yet tender cookie dough. Since coconut flour is highly absorbent, it helps bind the ingredients together without needing a lot of flour.
- Black Cocoa Powder: This is the secret to achieving that deep, dark chocolate flavor that’s so iconic in Oreos. Black cocoa powder has a milder taste compared to regular cocoa powder but delivers a rich, almost bittersweet flavor. It’s also what gives these cookies their dark color.
- Powdered Sugar-Free Sweetener: A powdered sugar free sweetener is key to keeping these cookies sugar-free while still sweet. I used a blend of erythritol and monk fruit. Using powdered sweetener ensures the cookies have a smooth texture without any grittiness. I don’t recommend using allulose in these cookies, as it will keep them too soft and prevent them from crisping up.
- Xanthan Gum: This gluten-free baking hero acts as a binding agent and gives the cookies structure. Since we’re not using gluten, xanthan gum ensures the cookies hold their shape and have a slightly chewy texture.
- Baking Soda: Just a touch of baking soda helps the cookies bake evenly and keeps them from becoming too dense.
- Salt: A pinch of salt enhances the chocolate flavor and balances the sweetness.
- Unsalted Butter: Softened butter adds richness and flavor to the cookie dough. It also helps create a crispy texture as the cookies bake and cool. For best results, make sure your butter is softened but not melted.
- Vanilla Extract: While the chocolate flavor is front and center, a hint of vanilla extract rounds out the flavor profile and gives these cookies that classic Oreo taste.
The Cream Filling
The filling is the heart of any Oreo, and this keto version is no exception. Here’s how we make a sweet, creamy, and low-carb filling:
- Salted Butter: Using salted butter for the filling balances the sweetness and enhances the overall flavor. It also helps the filling hold its shape while remaining soft and creamy.
- Powdered Sugar-Free Sweetener: Just like in the cookies, a powdered sweetener is essential here. It creates a smooth, velvety texture and a perfectly sweet flavor without adding sugar.
Step-by-Step Guide to Making Keto Oreos
1. Preparing the Cookie Dough
Start by combining the dry ingredients: coconut flour, black cocoa powder, powdered sweetener, xanthan gum, baking soda, and salt. Mixing these first ensures the ingredients are evenly distributed throughout the dough.
Next, add the softened butter and vanilla extract. Stir everything together until a smooth dough forms. Refrigerating the dough for 20 minutes helps it firm up, making it easier to roll and cut out the cookies.
2. Shaping the Cookies
Once the dough is chilled, roll it between two sheets of parchment paper to about 1/8-inch thickness. Using a circular cookie cutter (or the cap of a spice bottle, like I did!) ensures consistent sizes. You should end up with about 28 cookies. Transfer them carefully to a parchment-lined baking sheet.
3. Baking the Cookies
Bake the cookies in a preheated oven at 325°F for 6-7 minutes. They’ll still feel soft when you take them out of the oven, but don’t worry! They’ll crisp up as they cool. Let them cool completely before assembling.
4. Making the Cream Filling
While the cookies cool, prepare the filling. Combine the softened butter and powdered sweetener until a very thick, dough-like consistency forms. If the mixture feels too soft, you can add a bit more powdered sweetener until you achieve a texture that can be rolled out like dough.
Roll the filling between parchment paper to about 1/4-inch thickness (I like them double stuffed!) and cut out circles using the same cookie cutter you used for the cookies.
5. Assembling the Keto Oreos
Take one cooled cookie and turn it upside down. Carefully place a circle of cream filling on top, then sandwich it with another cookie. Repeat until all the cookies are paired up.
Tips for Perfect Homemade Oreos
- Use Black Cocoa Powder: Regular cocoa powder won’t give you that signature Oreo flavor or color, so black cocoa powder is a must.
- Work with Chilled Dough: Chilled dough is much easier to roll out and cut into shapes. If the dough starts to soften too much, pop it back in the fridge for a few minutes.
- Don’t Overbake: The cookies will seem soft when they come out of the oven, but resist the urge to bake them longer. They’ll crisp up as they cool.
Are Oreos Keto? Are Oreos Gluten-Free?
Traditional Oreos are neither keto-friendly nor gluten-free. They’re made with wheat flour and sugar, which are both no-gos for a keto or gluten-free diet. However, this homemade Oreos recipe uses gluten-free Oreos ingredients and is completely low-carb. At just 1g net carbs per cookie, these keto Oreo cookies are the perfect alternative!
Let’s Talk Substitutions and Variations
Sometimes, you might not have every ingredient on hand or want to experiment with a slightly different flavor profile. Here are some ways to customize this keto Oreos recipe:
- Add a Flavor Twist: Want to get creative with the filling? Try adding a few drops of peppermint extract for a minty Oreo, or mix in a dash of cinnamon for a warm, spiced twist.
- Dairy-Free Option: Substitute the butter in both the cookies and the filling with coconut oil or a dairy-free butter alternative. Just note that the texture might be slightly different.
- Chocolate Dipped: For an extra indulgent treat, dip half of each assembled Oreo into melted sugar-free chocolate and let it harden.
Serving Suggestions:
- With a Glass of Almond Milk – Pair your keto Oreo cookies with a cold glass of unsweetened almond milk for a classic treat.
- Keto Oreo Cheesecake – Crumble your keto Oreos on top of or mix them into your keto Oreo cheesecake for added crunch and flavor. Check out my recipe here.
- As a Cookie Sandwich – Spread sugar-free peanut butter, whipped cream, or a keto frosting between two keto Oreos to make a delicious sandwich.
- Crumbled Over Greek Yogurt – Sprinkle your keto Oreos crumbled over a bowl of plain Greek yogurt for a creamy and crunchy dessert.
- With Keto Ice Cream – Serve your keto Oreos as a side with keto-friendly vanilla or chocolate ice cream for an indulgent treat.
- Oreo Milkshake – Blend your keto Oreos with unsweetened almond milk, a bit of vanilla extract, and ice to create a keto-friendly milkshake.
- As a Pie Crust – Crush your keto Oreos and use them as a crust for a keto cheesecake, tart, or pie.
- Dipped in Dark Chocolate – Dip your keto Oreos halfway into melted dark chocolate and let them cool for a delicious chocolate-covered treat.
- With Whipped Cream – Top your keto Oreos with a dollop of homemade whipped cream for an extra indulgent experience.
- On a Cheese Board – Include your keto Oreos on a keto cheese board alongside other low-carb snacks, cheeses, and nuts for a fun dessert platter.
How to Store Your Keto Oreos
These homemade Oreos store beautifully, making them perfect for meal prep or keeping on hand for a quick treat:
- Refrigerator: Store the cookies in an airtight container in the fridge for up to one week. The cold temperature helps keep the filling firm.
- Freezer: For longer storage, place the cookies in a freezer-safe container or bag. They’ll stay
Nutrition Information
Makes 14 Oreo cookies
Per Oreo:
- 85 Calories
- 8g Fat
- 5g Saturated Fat
- 1g Net Carbs
- 1g Protein
- 2g Fiber
- 0g Sugar
I Want to See Your Creations!
If you try this keto Oreos recipe, I’d love to hear what you think! Please rate the recipe, leave a comment below, and share a photo on Instagram. Don’t forget to tag me @sarahsfitfood so I can see your delicious homemade Oreos!
XO,
Sarah
Keto Oreos
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Cookies:
- 5 tbsp coconut flour 35g
- 1/3 cup black cocoa powder 27g
- 1/3 cup powdered sugar-free sweetener 64g
- 1/2 tsp xanthan gum 1.5g
- 1/4 tsp baking soda 1.5g
- 1/8 tsp salt
- 7 tbsp unsalted butter softened (98g)
- 1/4 tsp vanilla extract
Cream filling:
- 3 tbsp salted butter softened (42g)
- 3/4 cup powdered sugar-free sweetener 144g
Instructions
- Preheat oven to 325°F. Line a cookie sheet with parchment paper.
- Combine dry cookie ingredients in a bowl. Add butter and vanilla, and stir until smooth. Refrigerate dough for 20 minutes.
- Roll dough between sheets of parchment paper to about 1⁄8-inch thick. Cut out circles using a 1 3⁄4-inch wide circular cookie cutter (I got crafty and used the cap of a spice bottle!) You should end up with about 28 total cookies.
- Transfer cookies to lined cookie sheet using a metal spatula. Bake for 6-7 minutes. Allow to cool. Cookies will still seem soft when they come out of the oven but will crisp up as they cool.
- Make filling: combine sweetener and softened butter until a thick play-dough like dough forms. Add extra sweetener if needed to get a workable dough texture.
- Gently roll filling dough between parchment paper to about 1/4 inch thick. Use the same circle cookie cutter to cut out circular pieces of the filling.
- Take one completely cooled cookie and turn it upside down. Use a metal spatula to transfer a circle of cream filling onto the inside surface of the cookie, and top with another cookie. Repeat.
- Enjoy!
They taste exactly like oreos!
what sweetener is best. I really can’t stand the cool after taste from sweetener
I used an erythritol monk fruit blend. The monk fruit helps balance out any cooling aftertaste.
They were perfect!
So fun to make!!