Keto Oreos

Close up shot of keto oreo cookies with a bite taken out of the top cookie

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.

Course Dessert

Cuisine American

Keyword keto oreos, keto sandwich cookies

Prep Time 30

Cook Time 30

Total Time 1

Servings cookies

Calories 154kcal

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

US Customary - Metric

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.

Nutrition