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
Ingredients
Chocolate Wafers
- 1 3/4 cup (180 g) almond flour
- 3 tbsp cocoa powder
- 2 tbsp black cocoa powder, (or just more regular cocoa powder)
- 1/3 cup (60.67 g) 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
Vanilla Frosting
- 1/2 cup (108 g) palm shortening, room temperature
- 2 tbsp coconut cream, room temperature
- 3/4 cup (136.5 g) powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 2 to 4 tbsp 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 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 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 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.
Assembly
- Take one chocolate wafer and spread the bottom with a little more than 1 tbsp of the filling. Top with another wafer cookie.
- Repeat with all the cookies and the filling.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Can I use allulose instead?
The cookies won’t crisp up properly.