Have you ever craved a sweet treat that doesn’t derail your diet? I sure have, especially during those late-night snack attacks! Enter these homemade Keto Oreos—crunchy, chocolaty, and oh-so-satisfying. Think of them as your new best friend for guilt-free indulgence, like finding a hidden gem in a thrift store—unexpected but oh so rewarding.
Steps
- Preheat your oven to 300°F and prepare two baking sheets with parchment paper or silicone mats. Mix almond flour, cocoa powder, sweetener, baking powder, and salt in a large bowl. Stir in egg, coconut oil, and vanilla extract until the dough forms.
- Roll the dough between two sheets of parchment paper until it’s no thicker than 1/4 inch. Remove the top sheet and use a 2-inch cookie cutter to cut out circles. Place the cookies on the prepared baking sheet and reroll scraps as needed.
- Bake the cookies for 20 to 30 minutes, depending on thickness, until firm to the touch. Let them cool on the baking sheet, where they will continue to crisp as they cool.
- For the frosting, beat palm shortening with coconut cream until smooth in a large bowl. Gradually add powdered sweetener and vanilla extract.
- Mix in 2 tablespoons of coconut milk until the frosting is thick but spreadable. If needed, add more coconut milk to reach the desired consistency.
- To assemble, spread about 1 tablespoon of filling on the bottom of one chocolate wafer and top it with another cookie. Repeat with the remaining cookies and filling.
Ingredients
- Almond flour
- Cocoa powder
- Sweetener (such as powdered Swerve)
- Baking powder
- Salt
- Egg
- Coconut oil
- Vanilla extract
- Palm shortening
- Coconut cream (thick part from the top of a can of coconut milk)
- Coconut milk (for thinning the frosting if needed)
Nutritional Values
Calories: 2772kcal | Carbohydrates: 63g | Protein: 54g | Fat: 264.6g | Fiber: 30.6g
FAQ
- What makes Keto Oreos different from regular Oreos?
- Keto Oreos are low-carb, sugar-free, and dairy-free, making them a healthier alternative to regular Oreos. They use coconut oil and palm shortening to mimic the classic taste, while keeping them paleo-friendly.
- Can I use dairy in this recipe?
- Yes, you can make a dairy-based version of Keto Oreos. Instead of coconut oil, use butter for the chocolate wafers. For the cream filling, use a mix of butter and cream cheese to achieve a more traditional Oreo filling taste.
- What is palm shortening and why is it used in this recipe?
- Palm shortening is a blend of palm fruit oil, coconut oil, and red palm oil. It is used in this recipe as a dairy-free alternative to butter, providing a similar texture and neutral flavor for the cream filling, without trans fats or cholesterol.
- How can I ensure the cookies turn out crispy?
- Bake the cookies on parchment paper for a slightly quicker cook, and remember they will continue to crisp up as they cool. Ensure the chocolate wafers are rolled to the correct thickness and watch them closely while baking.
- Can I involve kids in making these Keto Oreos?
- Absolutely! This recipe is a fun and tasty activity that kids can enjoy, especially when it comes to assembling the sandwich cookies with the cream filling.
Tips
- For a more authentic Oreo flavor, try using a few tablespoons of black cocoa powder, if available. This will give the cookies that characteristic chocolate taste.
- When baking, you can use either silicone baking mats or parchment paper, but be aware that cookies tend to bake faster on parchment paper, so keep an eye on them.
- The cookies will not be completely crisp right out of the oven. Allow them to cool completely, as they will continue to firm up during this time.
- Ensure that both the palm shortening and coconut cream are at room temperature before making the filling to avoid clumping. This will help achieve a smooth and spreadable cream filling.
Equipment
- Silicone Baking Mats – These provide a non-stick surface for baking.
- 2-inch Diameter Cookie Cutter – For cutting out cookie shapes.
- Parchment Paper – Used for rolling out dough and lining baking sheets.
- Nutiva Palm Shortening – A specific type of shortening used in the recipe.
- Coconut Cream – The thick part from the top of a can of coconut milk; can also be purchased separately.
