Keto Oreos

Keto Oreos recipe and content provided by Sheridan Austin

These keto Oreos are a low-carb take on an iconic dessert. With the same creamy filling and chocolatey cookies you crave, this snackable treat uses all-natural ingredients and won’t blow your macros.

Related: Keto Cookie Ice Cream Sandwiches

Unlike the original recipe, keto Oreos use no corn syrup, white flour, or processed sugar — instead, you’ll taste real chocolate and vanilla in every bite. Plus, you can skip the mystery cream filling with these cookies: This recipe creates a silky dairy-free center using rich cacao butter.

Enjoy keto Oreos plain with a chilled glass of full-fat coconut milk, or use them to top keto vanilla ice cream, donuts, and even birthday cake.

Print Recipe

Keto Oreos

With rich, chocolatey cookies and a dairy-free cream filling, these keto Oreos taste even better than the original recipe -- all with under 3 net carbs!

https://www.bulletproof.com/recipes/keto-recipes/keto-oreos/

Total Time45 minutes minutes

CourseDesserts

DietDairy-Free, Grain-Free, Keto, Paleo

Servings10

Ingredients

• Cookies: 1/4 cup cacao powder
• 1 1/2 cups blanched almond meal (preferably activated)
• ½ tsp baking soda
• 1 tsp apple cider vinegar
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• 4 tbsp granulated sweetener, such as non-GMO erythritol or birch xylitol
• 1 egg
• Pinch of salt

Cream Filling

• 1/2 cup pre-soaked cashews
• 3 tbsp cacao butter
• 3 tbsp melted coconut oil
• 2 tbsp granulated non-GMO erythritol or birch xylitol
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone liner.
• Prepare cookies first: Combine all cookie ingredients in a blender or bowl and taste the mixture to ensure it is sweet enough for you.
• On parchment paper or a clean work surface, roll out cookie dough into a flat sheet using a rolling pin.
• Use a small cup or jar to cut 20 circles from the dough.
• Place each individual cookie on the prepared baking sheet and bake for 15 minutes.
• While cookies bake, prepare cream filling: Add all filling ingredients to a blender and blend until completely smooth. If the mixture is too runny, place it in the fridge to firm up before filling the cookies. You may need to re-blend slightly once you remove it from the fridge.
• Allow cookies to cool completely before filling. When ready to fill, add a teaspoon of cream to the center of each cookie. Use your fingers or a spoon to smooth it out toward the edges, then add another cookie on top. Place assembled cookies in the fridge to set.
• Enjoy straight from the fridge, and keep leftovers cold in a covered container.

Nutritional Information

• Calories: 269
• Fat: 25 g
• Protein: 6 g
• Fiber: 3.2 g
• Sugar: 1.04 g
• Carbohydrates: 13 g
• Net Carbs: 10 g
• Sodium: 86 mg

Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.