The Best Keto Oreos Recipe

The best keto Oreos recipe! These easy, dairy-free, sugar-free, low-carb, and paleo-friendly oreo cookies look and taste like the real thing, with just 1.8g net carbs per serving(1 cookie).

These Low carb keto Oreos are the answer to your classic cookie craving! They taste and look like the real deal, but without the white flour and sugar. Try out this sugar-free Oreos next time you find yourself missing a sweet treat.

And of course, they are a favorite among kids! Dunk them into unsweetened almond milk for a nostalgic experience.

How To Make Keto Oreos

This low carb oreo recipe does take some time to assemble, but all the steps are really easy.

For The Low Carb Oreo Cookies:

Use a couple teaspoons of black cocoa powder, if you can find it. That’s what gives traditional Oreos their distinctive chocolatey taste.
You can bake them on silicone baking mats or on parchment, but they cook a little quicker on parchment paper, so keep an eye on them.
They're not going to be full crisp right out of the oven. As with all keto baked goods, they continue to crisp up as they cool.

For The Oreo Filling:

Be sure that the palm shortening and coconut cream are both at room temperature, so that they beat smoothly. They're going to clump up if you try to use them cold and no one likes clumpy oreo filling!
Coconut cream is actually just the deep white portion from the top of a can of coconut milk. You can actually buy really small cans of coconut cream, or you can only extract out two tablespoons of the regular coconut milk.
Coconut cream and coconut milk both have separate to leave a thinner watery "milk" to the bottom – coconut cream typically contains less of it. You can use this for the added coconut milk to thin out the frosting.
The frosting supposed be thicker than anything you might use on a cake, but not so thick that you can't spread it easily.

Keto Oreo Cookies Storage Instructions

Can you make them ahead?

Yes, you can definitely make these dairy-free, sugar-free, low-carb, and paleo-friendly oreos ahead.

How to store low carb oreo cookies

Store these gluten-free oreos at room temperature for 1-2 days, or in the fridge for 5-7 days.

Can you freeze low carb oreos?

You can also freeze the cookies for 1-2 months. I recommend freezing them in a single layer on a parchment lined baking sheet first, to avoid sticking or crushing. Once they are solid, transfer them to a freezer bag or storage container.

More Delicious Keto Dessert

Keto Oreos Recipe

The best keto Oreos recipe! These easy, dairy-free, sugar-free, low-carb, and paleo-friendly oreo cookies look and taste like the real thing, with just 1.8g net carbs per serving(1 cookie).

Prep Time: 30 mins Cook Time: 30 mins

Total Time: 1 hr Servings: 18

Ingredients

Cookies:

3 tbsp cocoa powder
2 tbsp black cocoa powder (or just more regular cocoa powder)
1 3/4 cup almond flour
1/3 cup Swerve Granular
1 tsp baking powder
2 tbsp melted coconut oil (or any non-dairy oil)
1/2 tsp sugar-free vanilla extract
1 large egg
1/4 tsp salt

Filling:

2 tbsp coconut cream room temperature
1/2 cup palm shortening room temperature
3/4 cup powdered Swerve or Erythritol
2 to 4 tbsp coconut milk
1/2 tsp sugar-free vanilla extract

Instructions

Cookies:

Preheat the oven to 350 degrees and line two baking sheets with parchment or a silicone liner.
In a bowl, mix coca powder, almond flour, sweetener, baking powder and salt. Apply the egg, coconut oil and vanilla extract and combine well until the dough comes together.
Between two pieces of parchment paper, roll out cookie dough into a flat sheet to desired thickness using a rolling pin, but no more than 1/4 inch thick. Lift off the top piece of parchment and set aside.
Using a 2-inch diameter cookie cutter, cut out circles of dough and lift softly. Place cookies on prepared baking sheet. Gather up the scraps of dough and reroll until too little is left to roll out.
Bake the cookies until firm to the touch, 20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove it and let it cool off. They will continue to get crisp up as they cold.

Filling:

In a mixing bowl, beat the palm shortening with the coconut cream until smooth. Beat the powdered sweetener and the vanilla extract.
Beat in 2 tbsp of coconut milk until well mixed. The frosting should have a thick but spreadable consistency. If the frosting is still quite thick, beat a little bit of the coconut milk.

Assembly:

Pipe the filling in the centre of half of the cookies.
Place another cookie on top and gently squeeze to evenly distribute until the filling reaches the edges.
Repeat with all cookies.