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A stack of three Keto Oreos with a creamy filling, and one cookie leaning against the stack.

Keto Oreos

A low-carb, sugar-free version of the classic Oreo cookie.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup Unsalted butter softened
  • 1/2 cup Erythritol or other keto-friendly sweetener
  • 1 large Egg yolk
  • 1 tsp Vanilla extract
  • 1 cup Almond flour
  • 1/4 cup Unsweetened cocoa powder
  • 1/4 tsp Salt
For the Filling
  • 1/4 cup Unsalted butter softened
  • 2 tbsp Heavy cream
  • 1/4 cup Erythritol powdered
  • 1/2 tsp Vanilla extract

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and erythritol until light and fluffy. Beat in the egg yolk and vanilla extract.
  3. In a separate bowl, whisk together the almond flour, cocoa powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff.
  5. Roll the dough into small balls, about 1 inch in diameter. Flatten each ball slightly and place on the prepared baking sheet.
  6. Bake for 10-12 minutes, or until the edges are firm. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. While the cookies cool, prepare the filling. In a medium bowl, beat together the softened butter, heavy cream, powdered erythritol, and vanilla extract until smooth and creamy.
  8. Once the cookies are completely cool, spread a small amount of filling on the flat side of one cookie and top with another cookie to create a sandwich.

Notes

Store the Keto Oreos in an airtight container in the refrigerator for best results.