Keto Oreos Recipe

Gluten Free
Vegetarian
4.8/5
(1655 reviews)
Keto Oreos
Zylo Recipes

Description

These delightful chocolate sandwich cookies offer a satisfyingly familiar treat, reimagined for a modern palate. The dark chocolate cookies, made with almond flour and a hint of coconut, boast a delicate crispness that yields to a slightly chewy center. The deep, unsweetened cocoa powder lends a rich, intense chocolate flavor that is both comforting and sophisticated.

These cookies are not overly sweet, allowing the chocolate notes to truly shine. Nestled between these chocolate rounds is a luscious buttercream filling. Prepared with softened butter and a finely milled sweetener, the buttercream achieves a light and airy texture that melts in your mouth.

The subtle saltiness of the butter balances the sweetness perfectly, creating a harmonious flavor profile. The baker has options to customize the buttercream with a hint of vanilla for a classic flavor, a touch of almond extract for a nutty complexity, or a whisper of mint for a refreshing twist. For those who crave even more chocolate intensity, adding a spoonful of cocoa powder to the buttercream transforms it into a decadent chocolate dream.

The cookies can be baked to different textures, offering a customizable experience. Baking them for a shorter time results in a softer, more pliable cookie that is easy to bite into. Extending the baking time creates a crisper cookie with a satisfying snap.

Whether you prefer the soft and chewy or the crisp and crunchy, these sandwich cookies are sure to satisfy your sweet cravings. These cookies are particularly delightful when enjoyed with a steaming mug of coffee. The warmth of the coffee complements the rich chocolate and creamy filling, creating a cozy and indulgent experience.

The slight bitterness of the coffee cuts through the sweetness of the cookie, enhancing the overall flavor.

Preparation Time

Prep Time
35 min
Cook Time
21 min
Total Time
56 min

Nutrition Information

Per 1 cookies serving
C
Calories
170 Kcal

C
Carbs
7 g
Fi
Fiber
4 g
Sugar
1 g

P
Protein
3 g

C
Fats
15 g
Saturated Fats 9 g
Unsaturated Fats 5 g

Cholestrol 40 mg
Sodium 80 mg
Potassium 30 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    1-¼ cup
    2.
    Coconut Oil
    Coconut Oil
    ¼ cup
    3.
    Cocoa Powder
    Cocoa Powder
    3 tablespoon
    4.
    Raw Egg
    Raw Egg
    1 large
    5.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ¼ cup
    6.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    7.
    Baking Soda
    Baking Soda
    ¼ teaspoon
    8.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    9.
    Butter
    Butter
    1-½ stick
    10.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ¼ cup

Instructions

    1.
    Preheat an oven to 350 F. Combine all the cookie ingredients together in a food processor: almond flour, coconut oil, cocoa powder, egg, frac14 cup sweetener, salt, baking soda, and vanilla extract. Blend until the mixture forms a ball.
    2.
    Dump the dough onto a piece of parchment paper and place another piece of parchment paper on top of it.
    3.
    Roll the dough out to around frac18 inh thickness. The shape doesn't need to be perfect. Place the dough between the parchment paper onto a baking sheet and chill in the fridge for an hour (or until firm).
    4.
    Remove the dough from the fridge and remove the top piece of parchment paper. Use a 2 inh cookie cutter to cut rounds out of the dough and transfer them carefully to a baking sheet, spacing them slightly apart.
    5.
    Bake for 7 minutes. Lower the heat to 300 F and add 5-10 more minutes to allow the cookies to become crunchy. Reroll the cut dough, chilling if necessary, and repeat. While the cookies are baking and cooling, make the filling by combining room temperature butter and 1 cup powdered sweetener. Mix using a paddle attachment in a stand mixer or with a hand mixer until light and fluffy, about 5-7 minutes. If using unsalted butter, add a pinch of salt.
    6.
    Once the cookies have cooled, remove them from the baking sheet with a metal spatula. Place the filling into a piping bag fitted with a round piping tip. Fill the flat side of each cookie with a thin or thick layer of filling.
    7.
    Top the filled cookie with another cookie, flat side touching the filling, to make a cookie sandwich. Repeat with the other cookies. Store finished cookies at room temperature in an airtight container.