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22
Aug

Home / Food & Recipes / Keto Diet Recipes / Best Keto Oreo Cookies

Best Keto Oreo Cookies

By recommended tips
/ tags Best Keto Oreo Cookies, cookies, keto, oreo, recipes
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These gluten-free and keto oreo cookies are the absolute bombs! Just like the original! Best Keto Oreo Cookies – You must try this recipe.


Best Keto Oreo Cookies
Best Keto Oreo Cookies

These Best Keto Oreo Cookies are amazing! I have to admit they do take more work than most quick & easy keto cookies but they are totally worth the effort, especially if you want to make a great treat for a festive occasion

To make these Best Keto Oreo Cookies more authentic I used black cocoa powder which I found on Amazon. If you can’t get black cocoa powder, you can use just Dutch-process cocoa powder or even raw cacao powder will work. The only difference will be in the color.

When done, place in an airtight container. Serve immediately (the buttercream will be soft) or refrigerate until set, for about 30 minutes.

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If you like this, you can try similar recipes:
  • Keto No-Bake Cookies
  • Low Carb Coconut Chocolate Chip Cookies
  • Keto Lemon Cookies
  • Keto Salted Caramel Chocolate Chip Cookies
  • Low Carb Chocolate Zucchini Cookies
  • Low-Carb Almond Cinnamon Butter Cookies
  • Chewy Keto Chocolate Cookies
  • Keto Vanilla Cinnamon Cookies
  • Keto Pumpkin Snickerdoodle Cookies
  • Keto Peanut Butter Cookies
  • Low Carb Chocolate Chip Cookies
  • Keto Peanut Butter Chocolate Cookies

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclosure
Best Keto Oreo Cookies
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Best Keto Oreo Cookies

4 from 10 votes
Recipe by Megan K. Photo by Ulyana Korneeva Course: DessertCuisine: American
Servings

12

servings
Prep time

25

minutes
Cooking time

20

minutes
Calories

123

kcal

These gluten-free and keto oreo cookies are the absolute bombs! Just like the original!

Ingredients

  • 3/4 cup almond flour

  • 1/4 cup coconut flour

  • 1 cup cocoa powder

  • 1 tsp salt

  • 1/2 tsp baking powder

  • 1 tbsp Glucomannan powder

  • 6 tbsp monk fruit powder

  • 7.5 fl oz unsalted butter

  • 2 large eggs

  • For the filling:
  • 3 fl oz unsalted butter

  • 3 tbsp palm shortening

  • 1/2 cup monk fruit powder

  • 1 tsp vanilla extract

  • 1 tsp mint extract (optional)


Directions

  • Preheat oven to 350 Fahrenheit degrees.
  • Into a medium sized bowl, sift together the cocoa powder, almond flour, coconut flour, baking powder, glucomannan and salt. Stir after sifting to combine the dry ingredients
  • In a second bowl or your stand mixer bowl combine the room temperature butter and the sweetener and begin whipping slowly. When combined, whip at high speed until butter is pale yellow. Occasionally stop and scrape the sides and bottom of the bowl
  • Reduce the speed and add one egg at a time while whipping to integrate. Add your second egg and whip until the egg and butter mixture are combined
  • Reduce the mixer speed to low and add one heaping spoonful of the sifted cocoa mix, one heaping tablespoon at a time, allowing for the cocoa to be mixed with the egg mixture before adding the next spoonful. Repeat until you have added all the cocoa mix
  • Stop and scrape the bowl and then increase the mixer speed to medium and beat for a couple of minutes
  • Cover the balls with a piece of cling wrap and used the bottom of my smallest measuring cup to press gently the dough ball until it flattened and filled the inside of the template circles’ outlines. When you have made all the cookies with this method, you simply slide the mat with the pressed cookies onto your baking sheet.
  • Place the cookies onto either a parchment lined baking sheet or, if using a silicon mat, slide onto your baking sheet. Bake in the middle rack of your preheated oven for 15 – 20 minutes, until the perimeter looks darker and the cookies ‘smell’ done
  • When the cookies are done, carefully remove from oven and place on cooling rack and cool until the cookies are completely cooled and have hardened
  • The Oreo cream filling:
  • In a mixer bowl, combine the room temperature palm shortening and room temperature butter. Whip at high speed until the butter is very pale, about 5 minutes
  • Reduce mixer speed to low and add the sweetener. Whip until blended
  • White vanilla cream version: just add the vanilla extract and blend
  • The green mint version: add the mint extract and OPTIONAL gel food color, amount will depend on your brand of food color, adjust to your desired color intensity. Whip until there are no color streaks
  • Assembly of Oreo cookie:
  • Place the cookie cream into a piping bag or small baggie. Cut a small opening and squeeze the cream, starting in the center, until about half of one cookie has cream on it.
  • Place a second cookie on top and press gently until the cream reaches the perimeter but does not go over. Repeat with the remaining cookies you want to serve
  • Refrigerate for half an hour to allow cream to harden.
  • Enjoy!
Print Recipe
Nutrition Facts
Per 1 (12)

Amount % Daily Value*
Calories 123
Total Fat 12.2g 19%
Saturated Fat 5.7g 29%
Cholesterol 19mg 6%
Potassium 34mg 1%
Total Carbohydrate 3.7g 1%
Dietary Fiber 1.15g 5%
Sugars 1g
Protein 1g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only.

We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Thank you for understanding!

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LATEST COMMENTS
  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
  • Very good and filling! I used cookie scoop and got 10 - 1 ounce
    NancyBanana
  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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