Low Carb Delicious Keto Oreos

Last Updated on July 12, 2021 by Michele Tripple

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These Keto Oreos are so yummy you won’t believe they only have 1.4 net grams of carbs each! It doesn’t get better than a delicious guilt-free treat.

Keto Oreos 

If you saw the word Keto and thought to yourself “no thanks, not for me” stop right there! I promise, this Keto Oreos recipe is so good you won’t even notice there are only 1.4 net grams of carbs in each cookie!

stack of keto oreos on a marble serving tray with milk and Oreos package

I’m all about trying to find healthier alternatives to my favorite treats, but I couldn’t believe how good these Keto Oreos were!

I’m serious. This Keto Oreos recipe makes the yummiest chocolate sandwich cookie that might even rival the real thing! They’ve got that crisp melt-in-your-mouth cookie with a creamy filling you’ll love.

If you are looking for Keto-friendly recipes, these cookies are a huge win. But even if you aren’t, you won’t regret making this Keto Oreos recipe!

blue plate with pile of keto oreos

More Oreo recipes you’ll love 

Keto Oreos Recipe

Whether or not you are trying out the Keto diet, these Keto Oreos are incredible! Give them a try and you’ll see!

Ingredients

ingredients for keto oreos

The Following Tools Will Be Helpful When Making These!

How to Make Keto Oreos

stack of keto oreos with one cookie in half

Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!

  • To make your Keto Oreos recipe, start by mixing together the sweetener, cocoa powder, and butter on low speed in a large mixing bowl. 
  • Add in the egg and mix again until creamy and smooth.
  • Add the almond flour, salt, and baking soda and mix again for 1 minute or until all the ingredients are well combined.
  • Cover the dough with plastic wrap and chill it in the fridge for at least 1 hour.
  • When the dough is chilled, prepare a baking sheet with parchment paper and preheat the oven to 350 degrees. 
  • Grab your chilled dough and roll it out on a nonstick surface to about ¼ inch thick. 
  • Using a round cookie cutter or a narrow glass, cut as many cookies as you can out of the dough. 
  • Use a knife or thin spatula to slide underneath the cookies as you transfer them from the counter to the prepared baking sheet.
  • Bake the cookies for 15 minutes in the preheated oven.
  • When they are baked, remove them and allow them to cool completely.
  • While the cookies cool, make your cream by adding the confectioner’s sugar, coconut oil, and vanilla to a medium-sized mixing bowl. 
  • Mix the ingredients together and slowly add in the heavy cream as you mix.
  • When the cookies are cookies, use a butter knife to spread the cream filling onto one cookie and place another cookie on top.
  • Repeat with the remaining cookies and filling and enjoy!
stack of keto oreos on a blue plate with one in half

Tips Tricks and FAQs 

  • It’s essential that this dough chills for at least an hour before you try to roll it out. Otherwise, you’ll be rolling out a sticky mess! You could even chill it overnight if that is easier for your schedule. What I like to do is place the dough on a sheet of plastic wrap and press it into a 1-2 inch tall disk. Then when it’s time to roll it out it’s a lot easier than trying to roll it out from a big ball!
  • If your dough is starting to stick to the counter when you roll it out, don’t worry! With the heat of your hands, this may happen. Just sprinkle some confectioner’s sugar on the counter to prevent sticking and keep on rolling. If it gets too sticky to work with, you may want to chill your dough for another 15 minutes or so. 
  • These cookies should be a little more done than a chocolate chip or other variety. Of course, you don’t want to burn your Keto Oreos, but you do want to make sure that they are baked through so you get that classic crisp crunch that we all love when we bite into an Oreo cookie! On a standard oven, 15 minutes should be the perfect amount of time to bake your cookies.

Storage

You can store these cookies on the counter for 1-2 days, in the fridge for up to 5 days, or even in the freezer for up to 4 months! Just make sure that however you store them they are in an airtight container. 

How to Make Other Keto Oreos Varieties

Craving mint Oreos? Birthday cake flavor? Cookie dough? There are so many great flavors of Oreos out there to love.

This Keto Oreos recipe is actually pretty simple to change into other flavors. All you’ll need to do is add just a bit of flavoring and you’re ready to go.

For example, if you want mint Oreos, add about ½ tsp of mint extract to the dough and ¼-½ tsp to the cream. This easy addition will have your minty taste buds singing!

Which flavor of Keto Oreos are you going to try? 

More Easy Cookie Recipes

Did you make this?

Yield: 12

Keto Oreos

stack of keto oreos with one cookie in half

These Keto Oreos are so yummy you won’t believe they only have 1.4 net grams of carbs each! It doesn’t get better than a delicious guilt-free treat.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 1 cup Keto granulated sugar
  • ⅔ cup unsweetened cocoa powder
  • 5 tbsp butter, softened
  • 1 cup almond flour
  • 1 egg
  • ½ tsp salt
  • ½ tsp baking soda
  • 3 ½ tbsp coconut oil, melted
  • 1 cup Keto confectioners sugar
  • 2 tsp heavy cream

Instructions

  1. To make your Keto Oreos recipe, start by mixing together the sweetener, cocoa powder, and butter on low speed in a large mixing bowl. 
  2. Add in the egg and mix again until creamy and smooth.
  3. Add the almond flour, salt, and baking soda and mix again for 1 minute or until all the ingredients are well combined.
  4. Cover the dough with plastic wrap and chill it in the fridge for at least 1 hour.
  5. When the dough is chilled, prepare a baking sheet with parchment paper and preheat the oven to 350 degrees. 
  6. Grab your chilled dough and roll it out on a nonstick surface to about ¼ inch thick. 
  7. Using a round cookie cutter or a narrow glass, cut as many cookies as you can out of the dough. 
  8. Use a knife or thin spatula to slide underneath the cookies as you transfer them from the counter to the prepared baking sheet.
  9. Bake the cookies for 15 minutes in the preheated oven.
  10. When they are baked, remove them and allow them to cool completely.
  11. While the cookies cool, make your cream by adding the confectioner’s sugar, coconut oil, and vanilla to a medium-sized mixing bowl. 
  12. Mix the ingredients together and slowly add in the heavy cream as you mix.
  13. When the cookies are cookies, use a butter knife to spread the cream filling onto one cookie and place another cookie on top.
  14. Repeat with the remaining cookies and filling and enjoy!

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