Keto Oreos
Make the best keto Oreos with this easy homemade recipe! Gluten-free, low-carb, and sugar-free, these Oreo cookies are the perfect keto dessert. Just 1g net carb each!
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Ingredients
Cookies:
- 5 tbsp coconut flour 35g
- ⅓ cup black cocoa powder 27g
- ⅓ cup powdered sugar-free sweetener 64g
- ½ tsp xanthan gum 1.5g
- ¼ tsp baking soda 1.5g
- ⅛ tsp salt
- 7 tbsp unsalted butter softened (98g)
- ¼ tsp vanilla extract
Cream filling:
- 3 tbsp salted butter softened (42g)
- ¾ 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!
Nutrition
Calories: 88kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 69mgPotassium: 34mgFiber: 2gSugar: 0.2gVitamin A: 250IUCalcium: 5mgIron: 0.4mg
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