Keto Oreos
User Reviews
5
Keto Oreos
Description
This Keto Oreos recipe produces a distinctive chocolate cookie sandwich using almond flour, flax meal, and cocoa powder for a grain-free, low-carb base. The cookie dough is whipped with egg and vanilla, then chilled to firm up before cutting and baking, allowing the cookies to hold their shape and stay tender but not dry. The cookies are baked briefly and cooled fully to set their texture. The filling blends butter, cream cheese, powdered sweetener, and vanilla extract, whipped until light and fluffy, providing a rich and creamy contrast to the slightly crisp cookies. The recipe yields 17 cookies about 5 cm in diameter, with about 9 grams net carbs each, aligning with keto dietary goals. Optionally, a portion of the cocoa powder can be replaced by black cacao for a deeper chocolate flavor. The completed cookies can be stored chilled to maintain firmness or frozen for longer storage, up to three months.
Ingredients
- 1 egg large, room temperature
- ¼ cup butter melted, 60g
- ½ teaspoon vanilla extract
- 1 cup almond flour or ground almonds, 100g
- 4 tablespoon cocoa powder 22g
- 2 tablespoon flax meal 12g
- ⅓ teaspoon baking powder
- ¼ cup granulated sweetener 50g
Filling
- ⅓ cup butter must be soft - room temperature, 80g
- 2 tablespoon cream cheese room temperature
- ½ cup powdered sweetener 80g (increase or reduce depending on your sweet tooth)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F/ 180C electric or 320F / 160C fan assisted.
- Whisk the egg for 2 minutes until super fluffy. Add the vanilla and butter and whisk briefly to combine.
- Add the dry ingredients to a clean mixing bowl and stir to combine.
- Add the dry to the wet ingredients and use a spatula to combine into a dough.
- Roll the dough into a ball. Roll out between two sheets of parchment paper to ½ cm thickness, then place in the fridge for 10 mins to firm up.
- Use a 5 cm cookie cutter and cut out circles. Transfer circles using a plate knife to a clean baking tray lined with parchment paper. Keep re-rolling the scraps of dough until you have 34 circles - enough to make 17 cookies.
- Bake for 9 - 10 minutes until cooked. Allow to fully cool to firm up. Try not to over-bake as they will firm up as they cool and you don’t want them dry.
FILLING
- Add all the ingredients to a mixing bowl and whip using an electric whisk until light and fluffy. Adjust the sweetener to taste.
- Place the filling in a piping bag or in a ziplock bag and cut the end off. Pipe a dollop of buttercream in the centre of 17 cookies. Top with another cookie and gently press to make the filling spread to the edges.
- Option to place back in the fridge for 15 minutes for a firmer cookie centre or enjoy as is.
Notes
- Each cookie has approximately 9 grams net carbs, suitable for low-carb diets.
- For a darker chocolate flavor, substitute one tablespoon of cocoa powder with black cacao.
- Adjust the filling's sweetener to suit your preferred sweetness level.
- Store finished cookies in the refrigerator to keep the frosting firm.
- Cookies freeze well for up to three months if wrapped properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Total Carbohydrates | 2.2g | 1% |
| Protein | 2.2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 4.9g | 25% |
| Fiber | 1.2g | 5% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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