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 tbsp butter, softened
- 2 ounces cream cheese, softened
- 2/3 cup powdered Swerve
- 2 tbsp heavy whipping cream, room temperature
- 1/2 tsp 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 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.
- 1 3/4 cup almond flour
- 3 tbsp cocoa powder
- 2 tbsp black cocoa powder (or just more regular cocoa powder)
- 1/3 cup Swerve Granular
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 2 tbsp melted coconut oil (or any non-dairy oil)
- 1/2 tsp vanilla extract
- 1/2 cup palm shortening room temperature
- 2 tbsp coconut cream room temperature
- 3/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 2 to 4 tbsp coconut milk
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Preheat the oven to 300F and line two baking sheets with parchment paper or silicone baking mats.
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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.
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Roll out dough between two pieces of parchment paper to desired thickness, but no more than 1/4 inch thick. Lift off the top piece of parchment and set aside.
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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.
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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.
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In a large bowl, beat the palm shortening with the coconut cream until smooth. Beat in the powdered sweetener and the vanilla extract.
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Beat in 2 tbsp 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.
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Take one chocolate wafer and spread the bottom with a little more than 1 tbsp of the filling. Top with another wafer cookie.
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Repeat with all the cookies and the filling.
JOE HUSOSKY says
Is this shortening inflammatory?
Carolyn says
I listed the ingredients so you should be able to determine that yourself.
Annie says
Hi Joe
Palm oil is predominately made up of saturated fatty acids. Of the polyunsaturated omega fatty acids, it is mostly omega 9, which, according to some studies, may increase HDL cholesterol and reduce plaque buildup in coronary arteries.
If you consume palm oil rarely, I wouldn’t even bother with the pro-inflammatory/anti-inflammatory impacts or benefits. If you limit highly-processed foods, grains and oils in your usual diet, then you’re probably already ahead of the pack 😊.
I hope that helps
Annie
Dietitian
Carolyn says
Thanks for the insight!
Patricia says
Thanks for the changes to the cookies. But along with dairy, I have to be egg free. Do you think a flax egg would work in these cookies? Thank you for all your hard work.
Carolyn says
I’m sorry, I can’t guide you there. I haven’t tried them that way. I’d say it’s worth a shot, though!
Mia Dodosn says
Palm Shortening is very detrimental to the environment.
Carolyn says
Actually, it’s not. You clearly didn’t check out the product I linked to. Nutiva is sustainable and works closely with their farmers in Ecuador, not SouthEast Asia. I take sustainability VERY seriously. From their website…
The region in Ecuador where our Organic Red Palm Oil is grown has numerous small family farms, averaging 10 hectares (about 25 acres), interspersed throughout the regional forests. These subsistence farms were planted many years ago and are now being worked by second and third generation farming families. Palm oil grown in Southeast Asia is associated with destruction of rainforest and orangutan habitat. It is important to note that in addition to the work we do with Natural Habitats, orangutans do not live in Ecuador and our red palm does not contribute to deforestation or habitat destruction.
Hannie says
Wow!!! This looks delicious.
Pam Bradley says
I am a fan of regular oreos. But unlike most people I like the crunchy cookie and not the cream center. I was wondering what the nutrtional count for just the cookie is.
Leah says
Carolyn i love your recipes! This is my most favorite website!! You are amazing. Ive eaten low carb for 20 yrs and was bored with food until i started trying your recipes. I can count on every thing being awesome enough for company that isnt carb conscious.the pecan pie was off the wall great!! I want to make these oreos but don’t have palm oil is there anything else i could use?
Carolyn says
Are you dairy free? If not, use butter.
Leah says
Yes dairy free. Looking for a sub for palm shortening please. Ive never seen it at my grocers.
Carolyn says
You can try some DF cream cheese but it won’t be the same.
KGL Staff says
Make i love a good health recipe for health nutrition filled, and absolutely delicious! Another excellent, healthy and easy recipe! I love this dish. You can also make great more exotic. ?? Yummy!
Jolene says
Made these tonight frosting tomorrow! Excited to try them.
Mark says
Could I use olive oil in lieu of the coconut oil? What other oils could be used in the cookie part? Love the recipe! Thank you!
Carolyn says
Any oil should work
Betsy says
So delicious! So glad to have an Oreo substitute while Keto! Yay!!
Anna says
This was a great treat for my keto friends! Everyone loved these oreos!
Laura Reese says
This recipe is perfect! I love that I can eat a sweet treat again.
Kim says
I have the Ultimate Guide to Keto Baking and am not dairy-free. However, I’d like to make peppermint oreos using the palm shortening so I’m sort of mashing three of your recipes together. I’ve made the wafers before to make the thin mints (yum!) and just got black cocoa powder to enhance my cookies. My question is if I’m using dairy and palm shortening do you have a recommendation for the filling layer? I assume it would be palm shortening, heavy cream, sweetener and peppermint extract but does it need the cream cheese? I assume the palm shortening is in place of the butter but what about the rest. I’m not a fan of coconut cream so I was trying to pick and choose. Thanks!
Carolyn says
You should be able to just sub in heavy cream for the coconut cream. Just do a little at a time until you have the right consistency.