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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 INGREDIENTS:
(You can find the exact amounts needed on the recipe card at the end of this post!)
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.
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.
The oil I used was avocado oil and I highly recommend it – it’s super heat-resistant and has a very mild taste.
Leave the butter at room temperature for approx. 20-30 minutes for desired consistency.
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
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!
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.
In a separate bowl, mix the almond flour and baking powder.
Add a pinch of salt.
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.
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.
Cut out the cookies using a 2" (5cm) circle-shaped cookie cutter.
Place the cookies on a baking tray lined with parchment paper and bake in the preheated oven for approx. 6-7 minutes.
Take the cookies out of the oven and let them cool down.
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.
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.)
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!
10 servings
1 cookie (approx. 1 oz/ 28g)
- Amount per serving
- Calories136
- % Daily Value *
- Total Fat 12.3g16%
- Total Carbohydrate 2.8g2%
- Dietary Fiber 1.9g7%
- Protein 4.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
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.
In a separate bowl, mix the almond flour and baking powder.
Add a pinch of salt.
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.
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.
Cut out the cookies using a 2" (5cm) circle-shaped cookie cutter.
Place the cookies on a baking tray lined with parchment paper and bake in the preheated oven for approx. 6-7 minutes.
Take the cookies out of the oven and let them cool down.
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.
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.)
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!
Notes
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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Hi! I’ve made these twice because I love the flavor. However, I have not been able to get them to crisp or be hard in texture. They end up being cakey. Any suggestions?
Thank you 🙂
Are you using defatted almond flour? If not that might result in a cakey texture.
What is a vanilla pod?
Are these Oreos crunchy, like the store-bought version?
How much liquid vanilla would you recommend in place of the pod?
Hey 🙂
I’d recommend at least 1 tsp, but depending on the brand you might want to add a bit more.
I suggest to taste the vanilla cream and adjust if necessary to your personal taste. 🙂
Much love
Uliana
Are we counting net carbs or just carbs? I thought we were to stay around 20 is it net or regular?
Hey!
I only count net carbs and the nutrition info I include is also mostly net carbs.
(Things like fiber & most sugar alcohols usually don’t get absorbed by your body and don’t have an impact on your blood sugar levels, thus can be subtracted from the total carb count.)
The nutrition label on the recipe card states both total carbs and fiber though in case you would like to know how I calculate the net carbs.
But usually, I specify if I’m talking about net carbs or total carbs 🙂
I try to stay under 20-30g of net carbs, meaning I subtract fiber and things like sugar alcohols (think erythritol) from my carb count.
But everyone is different, some can eat 50g of carbs and stay in ketosis while others will get kicked out when eating more than 20g.
After a while, you will get a feeling on how many carbs a day are fine for you (I’ve found that I can go up to 26-27g without getting kicked out) but it probably also depends on how long you’ve been in ketosis.
Hope that answers your questions, if you have any more just drop another comment – I’m happy to help. 🙂
Uliana
Can I sub the almond flour with coconut flour.
Hey there! 🙂
Unfortunately, I don’t think coconut flour will work in this recipe.
It absorbs more moisture than almond flour and the dough would most likely not hold together anymore and the ratios would be off.
Much love, Uliana
Do you have printer friendly versions of these copy cat recipes ? When I try to print them, they want to print 3-5 pages for each recipe ! Thanks
Hey!
Did you try to print it via the print button on the recipe card or in your browser? That might do the trick!
You can also try to visit the url for the recipe card alone, here is the link: https://hungryforinspiration.com/recipes/keto-oreo-cookies/
You should be able to print a short version there! 🙂
Hope that helps, just drop another comment if you have additional questions 🙂
Is there a keto-friendly flour that would work in place of almond? My husband is allergic to nuts.