Keto Crispy Oreos

Keto Recipes

Oreos are my son's favorite cookie. I am sure he could eat them everyday. This recipe may not taste exactly like Oreos but it will definitely curb your craving.

The cookies are good by themselves but the cream makes them Oreos. The crispness of the cookie make them a good dunking food.

Servings: 24

1 Cookie

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
86.0 8.0 1.0 1.0

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  1. In a large bowl, whisk together the almond flour, salt cocoa powder, xanthan gum, and espresso powder.(Espresso powder is optional but brings out the chocolate taste)
  2. Cream the butter for a few minutes then add in the sweetener. Continue to mix the butter and sweetener until light and fluffy.(will take longer than regular sugar)
  3. Add in the egg and continue to mix slightly. The mixture will not be smooth.
  4. Add in the dry ingredients half at a time. Mix on low just until all ingredients are incorporated.
  5. Wrap the finished dough in plastic wrap and refrigerate for at least an hour.
  6. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  7. Roll out the dough between a couple sheets of parchment paper. The finished dough should be thin.
  8. Cut the dough into rounds.(Oreos are 1 3/4 inches)
  9. Transfer the cut out cookies onto the prepared baking sheet. Place in freezer for 15 minutes.
  10. Bake for 8-12 minutes. It is hard to tell when they are done because of their color. You want them nice and crisp but not burnt. They will be a little puffy and smell terrific when they are done.
  11. Cool for 10 minutes then remove and place on a cooling rack. Let cool completely. Remember you want them nice and crunchy. It may take longer than for other cookies.
  12. While cookies are cooling, you can make the filling. Cream the butter and solid coconut oil together. Next add the vanilla and salt continuing to mix. Add in the sweetener last. Continue to mix and taste the sweetness. The filling should be light and fluffy when done.(I start with the lesser amount of sweetener and then add more.)
  13. Spread the filling onto the cookies and refrigerate until set. (You can pipe the filling if you want it to be pretty.)
  14. The cookies without the filling can be stored for up to 5 days in an airtight container. Once they are filled store in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months.

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