Keto Oreos

A rich chocolate cookie made with almond flour, coconut oil, and dark cocoa powder is rolled thin and cut into round cookies and baked to perfection. These dark chocolate cookie wafers are then stuffed thick with Keto buttercream made from whipping room temperature salted butter and powdered sweetener. While these cookies have several steps to them, they are easy to make and will quickly become your favorite low carb recipes dessert. They can be baked soft or baked for a few extra minutes to make them crunchy.

Why are these cookies baked soft?

Softer cookies are easier to eat and will not smush out the Keto buttercream. If you want the cookies to be crunchier, feel free to bake them for 5-10 minutes longer. Then allow the cookies to cool on the sheet tray until completely cooled before removing them with a metal spatula.

Why does the butter need to be salted and room temperature?

The butter you use does not need to be salted, but it is highly recommended to add a pinch of salt to the buttercream if you use unsalted butter. The salt makes the buttercream so delicious and brings out the sweetness of the sweetener and balances it. On the other hand, the butter needs to be completely room temperature to mix correctly and fluff up. If the butter is the slightest bit cold, the buttercream will not gather enough air to become light and fluffy.

Can I add flavorings to the buttercream?

Absolutely! Feel free to add vanilla, almond, or mint extracts, but honestly, any extract will work. When you do add it, add about ½ tsp of extract. If wanting to make a chocolate filling, start with one teaspoon of cocoa powder and blend in at the very end until well mixed. You must use powdered sweetener for this.

Suggested pairing

These Keto Oreos would be delicious with a nice hot cup of coffee like this Hot Mocha Butter Coffee https://www.carbmanager.com/recipe/keto-classic-hot-mocha-butter-coffee

Net Carbs

1.5 g
Fiber

2.2 g
Total Carbs

8.6 g
Protein

3.1 g
Fats

18.3 g

184 cals

Quantity

Serving Size

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Almond Flour

1-¼ cup
Coconut Oil

¼ cup
Cocoa Powder

3 tablespoon
Raw Egg

1 large
The Ultimate Icing Sugar Replacement by Swerve

¼ cup
Coarse Kosher Salt by Morton

¼ tsp
Baking Soda

¼ teaspoon
Vanilla Extract

1 teaspoon
Butter

1-½ stick
The Ultimate Icing Sugar Replacement by Swerve

¼ cup

Step 1

Preheat an oven to 350 F. Combine all the cookie ingredients together in a food processor. This includes the almond flour, coconut oil, cocoa powder, egg, ¼ cup sweetener, salt, baking soda and vanilla extract together in the bottom of a food processor. Blend well until the mixture starts to come together in a ball.
Step 2

Dump the dough unto a piece of parchment paper and place another piece of parchment paper on top of it.
Step 3

Roll the dough out to around ⅛” thickness. The shape of the dough after rolling does not need to be perfect. Place the dough in between the two pieces of parchment paper onto a baking sheet and place in the fridge for an hour to chill (or until firm).
Step 4

Remove the dough from the fridge and remove the top piece of parchment paper to expose the dough. Use a 2” cookie cutter to cut rounds out of the dough and transfer them carefully to a baking sheet. Space the cookie rounds onto the baking sheet without letting them touch (they do not need to be very far apart as they do not spread during baking).
Step 5

Place them into the oven and allow to bake for 7 minutes. Lower to heat to 300 F and add 5-10 more minutes to allow the cookies to become crunchy. Roll the dough that was cut into a ball and reroll it chilling if necessary and continue this process until all the dough is used. In the meantime while the cookies are baking and cooling, make the filling. To make the filling, combine room temperature butter and 1 cup powdered sweetener and mix using a paddle attachment in a stand mixer or with a hand mixer until the frosting is light and fluffy. You will know the filling is ready when the color of it has turned from a pale yellow to completely white. This indicates that there has been enough air incorporated into it. If using unsalted butter, add a pinch of salt here and mix well.
Step 6

Once the cookies have cooled down, remove them from the baking sheet with a metal spatula. Place the filling into a piping bag fitted with a round piping tip. Fill the flat side of the cookie (the part that was touching the baking sheet) with a thin (or thick!) layer of filling.
Step 7

Top the filled cookie with another cookie flat side touching the filling to make a cookie sandwich. Repeat with the other cookies. Store finished cookies at room temperature in an airtight container.