What’s better than a regular Oreo? A Keto Oreo! In this recipe, you’ll learn how to make a low carb version of these delicious cookies. They’re delicious and satisfy that sweet craving, but much better for you than regular Oreo.
Keto Oreos are delicious, but they’re missing the sweet cream filling. So this keto friendly low carb copycat recipe makes a perfect substitute. It uses Oreo cookies instead of the original Keto ones, and it tastes just like the real thing. With only 1.4g net carbs per cookie, you can indulge guilt-free and keep your energy levels up!
We recently shared a homemade Oreo recipe that is made with cream cheese and almond flour. Today, we share a homemade Oreo recipe that is made with cream cheese, but uses a different flour that is a great substitute for the regular flour. This recipe is good for keto dieters, as it uses a small amount of cream cheese and is a low carb recipe.
Get ready to rejoice with Keto Oreos, cookie lovers!
Since living in ketology, I’ve missed Oreos…. Is there anybody else? I wanted to create a tasty low-carb cookie that resembled an OREO cookie as closely as possible. These keto cookies have a delicious keto-friendly filling and are extremely crispy.
Here’s how to make keto-friendly oreos!
Sugar-free and delicious!
Nabisco just introduced gluten-free Oreos, and although I’m happy to see more businesses providing gluten-free alternatives, they still have a lot of sugar in them.
These sugar-free Oreo keto cookies are quick and simple to prepare, and the whole family can enjoy them. These keto cookies are just the finest, from the crisp chocolate wafer to the delectable fillings. These homemade cookies are considerably more inexpensive than the keto cookies I’ve seen that cost between $10 and $20 for a bag or small box.
Tips for creating the finest keto Oreo imitation cookies:
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- Allow time for the keto cookie dough to cool; it will need to be refrigerated for an hour. When it’s chilly outside, it’s lot simpler to deal with.
- Allow the cookies to cool fully before putting them together. This is crucial to keep the cookies hard and the filling from melting.
- You’ll need a few items to create this Oreo keto dish. I used plastic wrap, a circular cookie cutter, and a butter knife.
- Roll out the cookie dough to a thickness of 1/4 inch. This is the ideal thickness for achieving the crunchiness of normal OREO cookies.
- These cookies may be kept at room temperature for four days or in the refrigerated for seven days in an airtight container. Keep in mind that if you take the filling directly from the fridge, it will be somewhat stiffer.
- You don’t want to manufacture your own keto orioles, do you? You may try a similar cookie from Catalina Crunch.
- For only two cookies, a standard Oreo has 21 grams of carbohydrates and 26 grams of sugar. Only 1.4 grams of net carbohydrates per cookie in our keto version!
Keto Fake Oreo Cookie Recipe
..: SERIES 12
TIME TO PREPARE: 15 MINUTES
15 MINUTES FOR COOKING
30 MINUTES TOTAL TIME
The crunchy cookie shell and delicious creamy center of these Oreo Keto cookies will make your sweet tooth sing with delight!
Waffle Cookies with Oreos:
Topping for Oreos:
1
To make Oreo Wafers, follow these steps:
Puree the keto sweetener, unsweetened cocoa powder, and butter in a large mixing basin with an electric mixer over low heat for 2-3 minutes. Stir in the egg for another minute.
2
Whisk together the almond flour, salt, and baking powder in a separate basin.
3
Stir the dry ingredients into the wet ones for 1 minute over low heat, or until everything is incorporated.
4
Wrap the cookie dough in plastic wrap until it is completely covered. Allow 1 hour in the refrigerator to chill.
5
Preheat oven to 350 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper.
6
Remove the cookie dough from the fridge and roll it out to a thickness of 1/4 inch. Ensure that they are spaced out as thinly as possible. To prevent the dough from sticking to the baking pan, sprinkle it with keto powdered sugar. Don’t use flour in your recipe!
7
Using a circular cookie cutter, cut out the cookies. Lift the cookies up with a butter knife or thin spatula and put them on a baking sheet coated with baking paper.
8
Bake the cookies for 15 minutes in a preheated oven. Remove the pan from the oven and set it aside to cool fully (they harden as they cool). It’s crucial to wait till they’ve fully cooled before coating them.
9
Prepare the nut filling as follows:
Combine the coconut oil, Swerve candy mix, and vanilla in a mixing dish using an electric mixer. Add one teaspoon of heavy cream at a time, stirring constantly.
10
Assembly of Oreos:
Place the filling in the center of the cooled biscuits. I like to use a butter knife to spread them out. Place another biscuit on top and gently press to seal the biscuit sandwich. Continue until all of the sandwiches are done.
12 Oreos per performance, 1 Oreo each serve 150.4 calories per serving | 14.9 grams of fat | 23.3 grams of total carbohydrates | 1.9 grams of fiber | 0.5 grams of sugar | 20.0 grams of sugar alcohol | 2.7 grams of protein | 1.4 grams of net carbohydrates
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Drop them right now!
Don’t be scared to dip this tasty Oreo keto cookie in your favorite unsweetened almond milk, or create your own using our recipe! When I eat Oreos, like when I was a child, this is one of my favorite things to do.
When you break these cookies, they create a wonderful cracking sound. Make some and let me know what you think!
This dish was tested for me by Lisanne, a member of my team, and she said:
As an Oreo lover, I was unsure how the keto version would turn out. I was pleasantly pleased by how well these resemble Oreos! I was pleasantly surprised at how simple this dish was to prepare, and I will be cooking it again soon!
Make this peanut butter cookie dough that you can eat!
I’ll admit, I love Oreos. But I also love Atkins, and I believe they can be combined to create a truly delicious low carb cookie! I love making low carb desserts, so I was excited when I found this great recipe on the internet. I wanted to make this Oreo recipe for my family, but they don’t like chocolate, so I had to tweak the recipe. I used all the same ingredients as the original, but I only used a 1/3 cup of almond flour and 1/4 cup of coconut flour. I also used Swerve in place of the sugar (this is a good thing for carb counters). And I used 1.4 grams of net carbs per cookie. I’m sure the final result was. Read more about swerve brown sugar recipes and let us know what you think.