My husband has gone keto. Well, technically he’s low carb. He does not do any tracking or counting of macros, but he also doesn’t do any of the “sugar free” jello or foods like that. He’s hardcore keto foods, but without the hardcore keto tracking. :/
He’s the one with the sweet tooth. I can take or leave the candy and cakes. I was the one that lived on chips, pretzels, bread and potatoes. I try to keep him supplied with keto treats to help him when the cravings kick in. He loves the almond butter fat bombs and even likes the strawberry fat bombs too. So, when he came across this keto oreo recipe, he told me that I had to try it.
These are great sweet little treats for when you want that crunchy, sweet treat. The cookie part would be great as a cheesecake crust. Add different extracts to the cream center to make different flavored oreos. Peppermint cream oreos anyone!? Fill the cookie with a fat bomb and freeze it for an ice cream sandwich! The cream center would be a great icing for a sweet bread or cinnamon buns. The possibilities are endless!
It’s not a super low carb option if you count total carbs, so I wouldn’t go crazy with these. Freeze them and pull them out occasionally when the sweet tooth hits.
If you try these, let me know what you think!
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Keto Oreos
Oreos? I can have oreos while doing keto?? YES!! These are SO good!
Ingredients
Cookie Ingredients
- 1 1/3 cup almond flour
- 1/2 cup cocoa
- 3/4 tsp kosher salt
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 5 tbsp butter
- 1/2 cup swerve granulated
Filling Ingredients
- 4 tbsp butter
- 1 tbsp coconut oil
- 1 1/2 tsp vanilla
- 1/2-1 cup swerve powdered to taste
Instructions
Cookie Instructions
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Add almond flour, cocoa, xanthan gum, salt and baking soda to a bowl. Whisk together.
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With a mixer, cream together butter, swerve, and egg. Make sure everything is thoroughly mixed.
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Add dry ingredients and mix.
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Spoon mixture out onto saran wrap or wax paper and refrigerate for 1 hour.
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Roll out dough between two pieces of parchment paper or silpats until thin. Use a cookie cutter or glass to make the cookies.
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Move cookies to parchment paper or silpat lined cookie sheet. Freeze for 10-15 minutes before baking.
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Preheat oven to 350 while cookies are in freezer.
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Bake cookies for 8-12 minutes. The cookies are dark so it will be hard to tell when they start to brown. They will puff up slightly while baking.
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Let your cookies cool for 10 minutes before removing from mat. They will continue to crisp as they cool.
Filling Instructions
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In a mixing bowl cream together coconut oil, butter and vanilla.
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Add salt and powdered swerve until it's sweet enough. I think I used about 2/3 cup.
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Spread icing onto cookie and cover with another cookie.
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Store in an airtight container for up to 5-7 days. If they last that long!
Recipe Notes
the ingredients in swerve do not affect blood sugar, so the carbs it contains are considered non impact. I did not count them in the nutrition facts.
