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.
keto oreos, keto sandwich cookies
black cocoa powder
(or just more regular cocoa powder)
melted coconut oil
(or any non-dairy oil)
powdered Swerve Sweetener
2 to 4
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.
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.
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.
By Carolyn Ketchum of All Day I Dream About Food