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Thank you for supporting my site!

 
Mhhh… Oreos.
A crunchy chocolate cookie with a soft, creamy heart.
I openly confess my love to you.

Damn you keto diet for keeping me away from this sugar-heavy sin.
Or… does it?

Not anymore.
These Keto Oreo cookies have 1g net carbs per cookie.
1g!!!

That’s almost nothing, especially for a treat that truly doesn’t feel like it’s keto-friendly.
And they don’t only look like Oreos.

They taste like Oreos as well.
If you don’t believe me, try them!

Oh, and don’t forget to take a lot at my other keto-friendly candy copycats as well!
Keto Snickers, Keto Mounds Bars, Keto Ferrero Rocher… the list goes on!
 

OTHER POPULAR KETO CANDY COPYCATS:

  • Keto Snickers Bars
  • Keto Ferrero Rocher Fat Bombs
  • Keto “Nutella”
  • Keto Raffaello Fat Bombs
  • Keto Mounds Bars/ Bounty Bars
  •  
    Keto Oreo Cookies (Homemade Sugar-Free Oreos) - Delicious Keto Cookies
     

    Keto Oreo Cookies (Homemade Sugar-Free Oreos) - Delicious Keto Cookies
     

    KETO OREO COOKIES INGREDIENTS:

    (You can find the exact amounts needed on the recipe card at the end of this post!)

  • finely ground almond flour
  • powdered erythritol + granulated erythritol:
    in my opinion, the BEST keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!

    Even though I’m a bit biased towards erythritol, you can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Simply taste a tiny amount of the dough + cream before oversweetening it and adjust accordingly.

  • eggs: one whole egg
  • baking cacoa powder (dutch processed cacoa powder):
    dutch processed cacoa powder has a very strong chocolate taste and because of that it’s ideal for low carb baking.

    You only need a very tiny amount to make chocolate keto treats.

  • vegetable oil: the vegetable oil should be heat-resistant and liquid at room temperature. I also recommend oil that doesn’t have a strong taste.

    The oil I used was avocado oil and I highly recommend it – it’s super heat-resistant and has a very mild taste.

  • (gluten-free) baking powder
  • sugar-free vanilla extract
  • one vanilla pod
  • softened butter: I recommend buying grass-fed butter – it’s higher in certain micronutrients and healthy fats and it contains a better ratio of omega-3 vs. omega-6 fatty acids.

    Leave the butter at room temperature for approx. 20-30 minutes for desired consistency.


  •  
    Keto Oreo Cookies (Homemade Sugar-Free Oreos) - Delicious Keto Cookies
     

    Keto Oreo Cookies (Homemade Sugar-Free Oreos) - Delicious Keto Cookies
     

    HOW TO MAKE KETO OREO COOKIES:

     
    1. Mix the chocolate mixture:
    Mix the cacoa powder, vanilla extract, granulated erythritol & (avocado) oil.

    Crack in the egg and whisk the chocolate mixture until you get a smooth mass.

     
    2. Mix the flour mixture:
    In a separate bowl, mix the almond flour, baking powder, and salt.

     
    3. Mix the two mixtures:
    Mix the flour mixture and the chocolate mixture and knead with your hands until you get a slightly sticky but firm dough.

    Preheat your oven to 350°F/180°C.
     
    4. Roll out the dough & cut out the cookies:
    Place the dough between two sheets of parchment paper and roll it out until it’s approx. 5mm or 0.2″ thick.
    (It may be easier to split the dough into two or three parts to do this.)

    If the dough is still too sticky and you can’t roll it out properly don’t worry, that’s quite normal for this recipe.

    The two sheets of parchment paper prevent the dough from sticking to the rolling pin, but you can also wrap the dough in plastic wrap and chill it in the fridge for approx. 1-2 hours for easier rolling of the dough.

    Cut out the cookies using a 2″ (5cm) circle-shaped cookie cutter.

     
    5. Bake in the oven:
    Place the cookies on a baking tray lined with parchment paper and bake the cookies in the preheated oven for approx. 6-7 minutes.

    Take the cookies out of the oven and let them cool down completely.

     
    6. Make the cream:
    While the cookies are cooling down, add the softened butter, powdered erythritol, vanilla extract and inside of the vanilla pod into a large bowl and beat the butter until pale and fluffy.
     

     
    7. Add cream to the cookies:
    Place approx. 1 tbsp of the vanilla buttercream on one of the chocolate cookies and press another equally sized chocolate cookie on top.
    (Make sure the cookies are cold when you do this.)

    I used a frosting bag to do this but you can also use a spoon to do it.
    A frosting bag will give you “cleaner” looking Oreo cookies which is what I need for my blog pictures but I don’t think it’s necessary if you just want to eat them. 🙂

     
    8. Serve:
    Chill the finished keto oreos in your fridge for at least 1 hour before enjoying these little keto treats!
     

    HOW TO STORE THE KETO OREO COOKIES:

    I recommend to cover them with plastic wrap or place them in an air-tight container and store them in your fridge for up to a week.

    I don’t recommend to store them outside of your fridge because the buttercream will melt and leave you with a mess.
     

     
    Nutrition Info:
    One cookie (approx. 0.9 oz/26g) has 0.9g net carbs (2.8g total carbs and 1.9g dietary fiber), 12.3g fat, 4.5g protein, and 136 calories.

    The recipe yields about 10-11 cookies, depending on how thick and big your cookies are.
    Keep in mind that the nutrition info per serving may change depending on the size of your cookies.

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.

    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Velvety No Bake Keto Brownie Bites
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  
    Keto Oreo Cookies (Homemade Sugar-Free Oreos) - Delicious Keto Cookies
     

    Category, , , , , DifficultyBeginner

    Are these even real? Keto Oreo cookies that are sugar-free, gluten-free and certainly guilt-free! With only 1g net carbs per cookie, they're 100% low carb!

    Keto Oreo Cookies (Homemade Sugar-Free Oreos) - Delicious Keto Cookies

    Yields10 Servings
    Prep Time25 minsCook Time7 minsTotal Time32 mins

    Cookie Ingredients:
     ½ cup (2oz/60g) finely ground almond flour
     6 tbsp (2.8oz/80g) granulated erythritol
     1 egg
     2 tbsp (1 fl.oz/28ml) vegetable oil (I recommend avocado oil)
     ½ tsp (gluten-free) baking powder
     1 pinch of salt
    Vanilla Cream Ingredients:
      cup (3oz/90g) soft butter
     3 tbsp (0.6oz/18g) powdered erythritol
     1 vanilla pod, scraped

    1

    Mix the cacao powder, erythritol, vanilla extract, and vegetable oil in a large bowl.
    Add the egg and whisk until the ingredients have combined fully.

    2

    In a separate bowl, mix the almond flour and baking powder.
    Add a pinch of salt.

    3

    Add the flour mixture to the liquid chocolate mixture and start to combine both with your hands.
    Knead until you get a slightly sticky but firm dough.
    At this point, preheat your oven to 350°F/180°C.

    4

    Place the dough between two sheets of parchment paper and roll it out until it's approx. 5mm or 0.2" thick. (It may be easier to split the dough into two or three parts to do this.)
    If the dough is still too sticky and you can't roll it out properly don't worry, that's quite normal for this recipe.
    The two sheets of parchment paper prevent the dough from sticking to the rolling pin, but you can also wrap the dough in plastic wrap and chill it in the fridge for at least 1-2 hours for easier rolling of the dough.

    5

    Cut out the cookies using a 2" (5cm) circle-shaped cookie cutter.

    6

    Place the cookies on a baking tray lined with parchment paper and bake in the preheated oven for approx. 6-7 minutes.

    7

    Take the cookies out of the oven and let them cool down.

    8

    While the cookies cool down, beat the soft butter together with the powdered sugar and vanilla extract + inside of vanilla pod until pale and fluffy.

    9

    Place approx. 1 tbsp of the vanilla buttercream on one of the chocolate cookies and press another equally sized chocolate cookie on top.
    (Make sure the cookies are cold when you do this.)

    10

    Chill the cookies in the fridge for at least 1 hour before enjoying these little treats!

    Store covered with plastic wrap or in an air-tight container in your fridge for up to 1 week.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1 cookie (approx. 1 oz/ 28g)

    Servings 10


    Amount Per Serving
    Calories 136
    % Daily Value *
    Total Fat 12.3g19%
    Total Carbohydrate 2.8g1%
    Dietary Fiber 1.9g8%
    Protein 4.5g9%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Cookie Ingredients:
     ½ cup (2oz/60g) finely ground almond flour
     6 tbsp (2.8oz/80g) granulated erythritol
     1 egg
     2 tbsp (1 fl.oz/28ml) vegetable oil (I recommend avocado oil)
     ½ tsp (gluten-free) baking powder
     1 pinch of salt
    Vanilla Cream Ingredients:
      cup (3oz/90g) soft butter
     3 tbsp (0.6oz/18g) powdered erythritol
     1 vanilla pod, scraped

    Directions

    1

    Mix the cacao powder, erythritol, vanilla extract, and vegetable oil in a large bowl.
    Add the egg and whisk until the ingredients have combined fully.

    2

    In a separate bowl, mix the almond flour and baking powder.
    Add a pinch of salt.

    3

    Add the flour mixture to the liquid chocolate mixture and start to combine both with your hands.
    Knead until you get a slightly sticky but firm dough.
    At this point, preheat your oven to 350°F/180°C.

    4

    Place the dough between two sheets of parchment paper and roll it out until it's approx. 5mm or 0.2" thick. (It may be easier to split the dough into two or three parts to do this.)
    If the dough is still too sticky and you can't roll it out properly don't worry, that's quite normal for this recipe.
    The two sheets of parchment paper prevent the dough from sticking to the rolling pin, but you can also wrap the dough in plastic wrap and chill it in the fridge for at least 1-2 hours for easier rolling of the dough.

    5

    Cut out the cookies using a 2" (5cm) circle-shaped cookie cutter.

    6

    Place the cookies on a baking tray lined with parchment paper and bake in the preheated oven for approx. 6-7 minutes.

    7

    Take the cookies out of the oven and let them cool down.

    8

    While the cookies cool down, beat the soft butter together with the powdered sugar and vanilla extract + inside of vanilla pod until pale and fluffy.

    9

    Place approx. 1 tbsp of the vanilla buttercream on one of the chocolate cookies and press another equally sized chocolate cookie on top.
    (Make sure the cookies are cold when you do this.)

    10

    Chill the cookies in the fridge for at least 1 hour before enjoying these little treats!

    Store covered with plastic wrap or in an air-tight container in your fridge for up to 1 week.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Keto Oreo Cookies (Homemade Sugar-Free Oreos, Low Carb)

     

     
    Keto Oreo Cookies (Homemade Sugar-Free Oreos) - Delicious Keto Cookies by hungryforinspiration.com
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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