These low-carb Oreos 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 such as Halloween, Holidays or even Valentine's Day.
To make these healthy sugar-free Oreos 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 colour.
To give my keto Oreos a spooky effect, I use natural food dye (based on spirulina and curcumin) in the filling. If you are making these for Thanksgiving or Christmas, keep the buttercream plain or add a pinch of turmeric for a yellow effect, or a tablespoon of cocoa powder. I can even imagine making these for Valentine's by adding some beetroot powder — the options are endless!
I made these keto-friendly Oreos three times until I was happy with the result. So there are a few things you should keep in mind:
- You will need to use either glucomannan powder or xanthan gum to prevent the dough from being too fragile. If you skip this ingredient, the dough will be very difficult to work with.
- You have to refrigerate the dough before rolling. If you don't refrigerate it, the cookies will be difficult to cut out and the dough will tear.
- Make sure to let the cookies cool completely after baking to crisp up before. They have to be cool before adding the filling.
- These cookies burn easily. They are black and so you won't be able to tell by colour. You will have to taste or smell the cookies. I baked the first batch for 8 minutes, the second batch for 9 minutes (best result) and the third for 11 minutes (a few were burnt).
- Although you might be able to swap coconut flour for almond flour, I haven't tried it in this recipe. If you use coconut flour, you will need to make major adjustments such as use more eggs and/or more liquid ingredients. Also, keep in mind that coconut flour works best for chewy cookies — not for crispy cookies like these Oreos.
- If you don't have both flax meal and chia seeds, they can be substituted with one another.
- Instead of baking powder, which often contains gluten and starches, I use baking soda and cream of tartar. You can substitute cream of tartar with an equivalent amount of apple cider vinegar or lemon juice. Instead of adding the vinegar into the dry mix, combine it with the creamed butter.
Hands-on: 45 minutes Overall: 3-4 hours
| Total Carbs | 4.4 | grams |
| Fiber | 2.5 | grams |
| Net Carbs | 2 | grams |
| Protein | 3.1 | grams |
| Fat | 13.6 | grams |
| of which Saturated | 5.7 | grams |
| Energy | 142 | kcal |
| Magnesium | 40 | mg (10% RDA) |
| Potassium | 118 | mg (6% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)
Ingredients (makes 24 oreos) Cookies:- 1/2 pack softened butter (125 g/ 4.4 oz)
- 1/2 cup granulated Swerve or Erythritol (100 g/ 3.5 oz)
- 1 tsp sugar-free vanilla extract
- 1 large egg
- 2 cups + 2 tbsp almond flour (215 g/ 7.6 oz)
- 1/4 cup Dutch process cocoa powder (22 g/ 0.8 oz)
- 1/4 cup black cocoa powder or more Dutch process cocoa powder (22 g/ 0.8 oz)
- 3 tbsp flax meal (21 g/ 0.7 oz)
- 2 tbsp ground chia seeds or more flax meal (16 g/ 0.5 oz)
- 1/2 tsp glucomannan powder or xanthan gum
- 1/2 tsp baking soda
- 1 tsp cream of tartar or apple cider vinegar
- 1/4 - 1/2 tsp sea salt
- 2 tbsp cacao powder for dusting the dough (10 g/ 0.4 oz oz)- you can use just Dutch process or mix Dutch process and black cocoa powder together
- 85 g softened butter (3 oz)
- 2 tbsp softened coconut butter or blanched almond butter (32 g/ 1.1 oz)
- 1 cup powdered Swerve or Erythritol (160 g/ 5.6 oz)
- 1 tsp sugar-free vanilla extract
- Optional: 1-2 tsp natural food colouring
- In a mixing bowl, combine all of the dry ingredients: almond flour, both types of cocoa powder, flax meal, ground chia seeds, glucomannan powder, baking soda, cream of tartar and salt.
- Place the softened butter, Swerve and vanilla extract into a another bowl. Using an electric mixer, beat until well combined and creamy. Add the egg and beat again (don't worry if it splits a little). If you are using vinegar instead of cream of tartar, add it too.
- Add about half a cup of the dry mix while beating slowly, and then add all of the dry mix and beat until you create sticky dough.
- Place the dough on a piece of cling film and wrap around until you create a flat "loaf". Refrigerate for 2 hours, or overnight.
- Preheat the oven to 175 °C/ 350 °F (fan assisted). Once chilled, cut half of the dough and place the remaining dough back into the fridge.
- Dust a non-stick mat with some of the remaining cacao powder. Put the dough on the mat and place cling film on top (or use a rolling pin with a silicon layer like I did). Roll out until thin (about 1/2 cm/ 1/4 inch thick). Roll the dough back into a ball and repeat the step. Dust with more cocoa powder as needed.
- Cut out the cookies using a 6 cm (~ 2 1/2 inch) diameter cutter.
- Use a sharp knife to carefully lift the cookies off the mat (they will be fragile).
- Place on a greaseproof lined baking tray (don't move them around after that as they may tear). Bake for 8-10 minutes, or until set (mine took 9 minutes). Remove from the oven and let them cook down completely, for 1-2 hours or overnight. Do not touch the cookies before they are completely cool - leave them to crisp up on a cooling rack.
- Once the cookies are cool, you can prepare the filling.
- In a mixing bowl, cream the softened butter, coconut butter, powdered Swerve, and vanilla extract.
- To make filling your piping bag easier, place it upright in a tall glass. Place the buttercream inside the piping bag. Optionally, you can leave part of the buttercream in the bowl and add natural food colouring.
- Pipe the buttercream in the centre of half of the cookies.
- Place another cookie on top and gently squeeze until the butter cream reaches the edges.
- If you're using food colouring, add it to the remaining buttercream and beat again. Fill your piping bag.
- Pipe the buttercream in the centre of half of the cookies.
- Add another cookie on top and gently squeeze to evenly distribute the filling.
- When done, place in an airtight container. Serve immediately (the buttercream will be soft) or refrigerate until set, for about 30 minutes.
- To store, keep refrigerated for up to a week, or freeze for up to 3 months.
These keto Oreo Cookies make a great gift too! Just make sure to keep them refrigerated (they will keep outside for up to about an hour before the filling gets too soft). 
Serve with unsweetened nut or seed milk, Hot Keto Mocha or Low-Carb Chai Tea Latte. 
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