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)
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