Who doesn’t love a delicious Oreo dunked in milk? There is something especially satisfying about spreading an Oreo apart, licking the icing out of the middle and putting them back together before submerging the chocolate deliciousness into an ice cold glass of milk- just long enough for the bubbles to all come to the surface and pop. Is your mouth watering for that chocolate cookie, yet? Mine certainly is! When we made the decision to go keto I knew I would have to give up certain things, like Oreos. That was perfectly fine with me. Charles, on the other hand, NEEDS some Oreos in his life from time to time. Have you looked at the nutrition on those babies? 8 carbs per cookie!! WOAH!
With keto, we are allowed 20 carbs per day. No way was I letting him eat 3 cookies, go over his carbs for the day, and only consume just enough to tease him really. He would have been grumpy, and I would have been annoyed that he cheated. As usual, off to pinterest I went. There’s got to be a way for me to make these keto friendly. I found an abundance of Oreo-like recipes. Some were too sweet, too chocolatey, not chocolatey enough, too crumbly, etc. So I sought out to make my own version.
FOR THE KETO OREO COOKIES:
- 1 1/3 cup almond flour
- 8 tablespoons cocoa powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon espresso powder–or instant coffee (optional)
- 5 1/2 tablespoon unsalted butter
- 8 tablespoons Swerve
- 1 egg
FOR VANILLA CREAM FILLING
- 4 tablespoons butter
- 1 tablespoon coconut oil
- 1 1/2 teaspoon vanilla extract
- pinch kosher salt
- 1/2–1 cup Swerve confectioners
Start by gathering all of your materials. It is easiest for me to lay out all of my measured supplies.
Add almond flour, cocoa powder, xanthan gum, salt, baking soda and espresso powder (optional) to a medium bowl. Whisk it all together then set aside. If you have little ones helping, this is an excellent way to keep them occupied.
Cream the butter until smooth with an electric mixer, or by hand if you don’t have one. Add in your sweetener and continue until it i mixed together really well and all of the sweetener has dissolved.
Add in egg.
Slowly add your flour mixture at this time. Add a little, mix, add a little, mix to make sure its all even.
Next place the ball of dough onto some syran wrap, wrap it up and refrigerate over night.
The next day (or if you are impatient like I was you skipped step 5) Preheat oven to 350°F and get out your silipat. If you do not have one of these magical mats you can get it here. I use them for all of my baking! No spray, your baked goods never stick, and they are dishwasher safe.
Roll your dough out on parchment paper until it is as thin as you’d like. Get out a small circle shaped cookie cutter (Or if you are like me and cant find your correct size cookie cutter, you improvise and use a shot glass to cut your dough) and cut out as many circles as you can. Re-roll your dough over and over again to keep cutting out circles to get the most cookies out of your batch.
For best results, I found it was best to pop the cookies in the freezer for 5-10 minutes to stiffen back up some before they go in the oven.
Bake for 8-10 minutes.
Allow to cool completely before spreading the cream filling on them.
To make the vanilla cream filling, cream butter and coconut oil (or more butter) in a small bowl. Cream in the vanilla and salt until it is completely mixed well. Next, add is a little powdered swerve to taste.
You can spread the icing onto the cookie with a knife, or make it more decorative and use a piping bag.
Enjoy! If they last that long, store the cookies in the fridge in an airtight container for up to 5 days.
Some tips- I did not find that the cookies tasted great with unsweetened vanilla almond milk. You may want to experiment with different alternatives.
After many trial and errors, these were a huge hit in our house. My husband gobbled up 6 of them, and at only 1 carb per cookie, he was able to stay under his macros for the day, even with a delicious dessert.