Keto oreos are easy and delicious low carb chocolate cookies with a delectable vanilla cream filling. Sugar-free, dairy-free, and paleo-friendly, and they taste just like the real thing.
If you’re looking for a delectable and fun treat, look no further than these keto oreo cookies. It’s like being a kid all over again, but this time it’s completely guilt-free.
Not only are these keto sandwich cookies completely sugar free, but they are also dairy-free too. And they taste just like the classic Oreos, but with only 1.8g net carbs per serving.
The recipe features the crisp chocolate wafers from my Keto Thin Mints, made with coconut oil instead of butter, and a rich vanilla cream centre. And if my picky son loves them, you know you will too!
Dairy Free Keto Oreos
I’ve been experimenting a lot more with dairy-free keto recipes lately. Not because I personally have any issues with dairy, but because so many readers request them. I like to try out all the ingredients and substitutes, so I can best advise how they work.
And I’ve created some magnificent dairy-free keto desserts that you would never guess were made without sugar, grains, or dairy. Like my Keto Peanut Butter Pie, and my Keto Chocolate Fudge. And now I am proud to add Keto Oreos to that list!
Often I use dairy-free cream cheese in my frostings and fillings, but this time I experimented with using palm shortening. The creme in real oreos is actually made with vegetable shortening, so this helps mimic the flavor even more.
What is palm shortening?
Now before you panic seeing an ingredient like shortening in this recipe, rest assured that it’s not the trans-fat laden kind of shortening you find in many junk foods.
I use Nutiva Palm Shortening, which is simply a blend of palm fruit oil, coconut oil, and red palm oil, all organic and unrefined. It’s firm at room temperature, and has a yellowish color, making it a great dairy-free replacement for butter.
It contains no hydrogenated fats, trans fats, or cholesterol. And it’s almost tasteless, so you don’t have to worry about strong flavors overpowering your keto treats.
It created a smooth, dairy-free frosting, perfect for the cream filling in keto oreo cookies.
How to make keto oreos
This is an easy recipe, although it does take some time to make and assemble the sandwich cookies. It’s a fun and tasty endeavour, and if you have kids, they could help too.
Here are my best tips to getting perfect Keto Oreo Cookies
- Use a few tablespoons of black cocoa powder, if you can find it. That’s what gives traditional Oreos their distinctive chocolate-y flavour.
- You can bake them on silicone baking mats or on parchment, but they do cook a little faster on the parchment paper so keep your eye on them.
- They won’t be full crisp right out of the oven. As with all keto baked goods, they continue to crisp up as they cool.
- For the cream filling, make sure the palm shortening and the coconut cream are both at room temperature, so they beat smoothly. They will clump up if you try to use them cold and no one wants clumpy oreo filling!
- The coconut cream is really just the thick white part from the top of a can of coconut milk. You can actually purchase really small cans of coconut cream, or you can simply measure out two tablespoons from the regular coconut milk.
- Coconut milk and coconut cream both have separate to leave a thinner watery “milk” at the bottom – coconut cream usually just has less of it. You can use this for the added coconut milk to thin out the frosting.
- The frosting should be thicker than what you might put on a cake, but not so thick that you can’t spread it easily.
Can you make this recipe with dairy?
You can indeed and in fact, there’s a dairy based keto oreo recipe in The Ultimate Guide to Keto Baking.
It uses the same chocolate wafers, but uses butter instead of coconut oil. The cream filling is a bit different, as I found that using a little cream cheese made it more white and thus more like oreo filling.
So if you’re dying to make these with dairy, simply beat together the following:
- 6 tablespoon butter, softened
- 2 ounces cream cheese, softened
- ⅔ cup powdered Swerve
- 2 tablespoon heavy whipping cream, room temperature
- ½ teaspoon vanilla extract
Ready to make some delicious Keto Oreo Cookies?
More delicious keto sandwich cookies
- Keto Maple Cream Sandwich Cookies
- Keto Peanut Butter Sandwich Cookies
- Keto Pecan Lace Cookies
- Keto Chocolate Hazelnut Sandwich Cookies
- Keto Pumpkin Sandwich Cookies
- Keto Zucchini Bread Whoopie Pies
Keto Oreos
Ingredients
Chocolate Wafers
- 1 ¾ cup almond flour
- 3 tablespoon cocoa powder
- 2 tablespoon black cocoa powder (or just more regular cocoa powder)
- ⅓ cup Swerve Granular
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoon melted coconut oil (or any non-dairy oil)
- ½ teaspoon vanilla extract
Vanilla Frosting
- ½ cup palm shortening room temperature
- 2 tablespoon coconut cream room temperature
- ¾ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 2 to 4 tablespoon coconut milk
Instructions
Chocolate Wafers
- Preheat the oven to 300F and line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, coconut oil, and vanilla extract and stir well until dough comes together.
- Roll out dough between two pieces of parchment paper to desired thickness, but no more than ¼ 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 gently. 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 and let cool. They will continue to crisp up as they cool.
Vanilla Frosting
- In a large bowl, beat the palm shortening with the coconut cream until smooth. Beat in the powdered sweetener and the vanilla extract.
- Beat in 2 tablespoon of the coconut milk until well combined. The frosting should be a thick but spreadable consistency. If the frosting is still quite thick, beat in a bit more of the coconut milk.
Assembly
- Take one chocolate wafer and spread the bottom with a little more than 1 tablespoon of the filling. Top with another wafer cookie.
- Repeat with all the cookies and the filling.
Linda Landers says
Can ghee be a replacement palm shortening?
Rebecca says
I might have missed reading it in the blog or the comments…but can these be stored in a ziplock bag on the counter? Hoping to make a huge batch and take them camping this year!
Carolyn says
I wouldn’t store them on the counter for more than 5 days.
Nikki says
I use palm shortening in my frostings! If anyone is concerned about ethically sourced palm shortening, I by it from tropical traditions.
Carolyn says
Nutiva, the one I use, is also completely sustainable.
Daphney says
Thank you for the recipe. The flavor is good but they are chewy and not crunchy at all.
I have made your speculoos cookies which are prepared with baking soda and those where crunchy and delicious. This recipe uses baking powder, could that be the reason? Thanks,
Daphney
Carolyn says
No, that’s not the reason… these are based on my thin mints and are crispy. So something went wrong on your end. Did you use a different sweetener by chance?
Daphney says
Hi Carolyn,
I followed the recipe, but I stand corrected. Today the cookies are great, crunchy and delicious. I guess they just needed to dry out a little bit. Thank you. I love them & my husband too 😉
Carolyn says
Interesting! Glad it worked.
Troy says
Are the serving size for one cookie or one sandwich? Thanks!
Carolyn says
One finished (i.e sandwich) cookie.
Melissa Ehrmantraut says
Good morning
I’m so looking forward to trying this recipe!!! We don’t need to be dairy free, what can I substitute the dairy free ingredients with? Thank you so much 🙂
Carolyn says
Use some cream cheese and heavy whipping cream.
Lilly says
Target has Spectrum brand Vegetable Shortening which is made entirely with palm oil. It’s organic and sustainably raised certified. It’s quite delicious for frying and baking.
Carolyn says
yes, that’s a good choice too. I use Nutiva most of the time.
Laurel Otto says
Any sub for palm shortening?
Felicia says
I have been dying to try these. I finally had time to experiment and made them. I was so frustrated…my dough would never come together and was crumbly. I tried adding just a touch more melted coconut oil and the main body started to hold together but the outside just still crumbled. This was after mashing it as tight as I could into a log and put it in the frig for 45 mins. I did hand mix and them hand mixed on the counter to strong arm it together. Should I have thrown it in the food processor or ????
Carolyn says
Can you please tell me what brand of almond flour you are using and what cocoa powder?