Oreos used to be one of my favourite packaged cookies, but with all the refined flour and sugar, they have no place in my healthier keto lifestyle except maybe as a decadent treat on a carb-up day... until now. I have just dialled in my own personal low-carb imitation Oreo recipe, and it’s a damn good replica of this timeless classic that can even be made vegan if you so choose!
Keto Imitation Oreo Cookies Recipe
- 1 cup almond flour
- 2 tablespoons coconut flour
- ¼ cup chocolate whey isolate (*Swap with a chocolate vegan protein powder to make it vegan)
- ¼ cup red or dark cocoa powder
- 3 tablespoons butter, softened (*or use coconut oil for vegan)
- 3 tablespoons erithrytol, powdered in a spice/coffee grinder
- 10 drops liquid stevia (vanilla-flavoured if you have it)
- ½ teaspoon Himalayan pink sea salt
- ¼ teaspoon xanthum gum
- ¼ teaspoon baking soda
- ¼ teaspoon espresso powder, Turkish coffee (*my favourite), or instant coffee
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
Vanilla Cream Filling Ingredients:
(*For double-stuffed Oreos, double the amounts.)
- ⅓ cup butter, softened (*or use coconut oil for vegan)
- 3½ tablespoons erithrytol, powdered in a spice/coffee grinder, powdered
- 1¼ teaspoon pure vanilla extract
In a large mixing bowl, sift together almond flour, coconut flour, chocolate whey isolate, cocoa powder, sweeteners, salt, baking soda, espresso powder, and xanthan gum. Mix well.
Form a well in the centre and add the egg and vanilla. Beat the egg in the well then add the softened butter (or coconut oil). Mix until with a spatula until well combined. Shape the dough into a disc, wrap in plastic wrap and put in the freezer until firm (around 20 minutes) or in the fridge for at least 45 minutes. If using the freezer, don’t leave it in there much longer than 20 minutes or you’ll have to wait for it to soften so you can work it.
Preheat the oven to 350F and line a large baking tray with parchment paper or a silicon mat. Set aside.
Roll out the oreo dough between two pieces of parchment paper until 1/8” thick. Cut out 40 Oreo Cookies with a 2” round cookie cutter or cup. Dipping the cutting surface with water occasionally can help keep it from sticking to the dough. You may have to bake them in two batches if your baking tray isn’t large enough. Don’t put in two baking trays at the same time as it affects air flow and can cause the bottoms of the cookies to burn.
Place cookies onto the prepared baking tray and bake for 8-10 minutes, until firm to the touch. Allow to cool 5 minutes on the tray then transfer to a baking mat to cool completely.
While the cookies bake, make vanilla cream filling. In a small mixing bowl, cream the butter (or coconut oil), erithrytol, vanilla extract until smooth and fluffy. Add to a piping bag or plastic bag with a corner cut off.
Once the cookies are cooled, pipe a small amount of the creamy filling, around the size of a quarter onto the centre of the flattest side of cookie and top with a second cookie, flat side down then press gently to spread the filling out to the edges. If doing double-stuffed Oreos, double the amount but try to pile it upward. Repeat with all remaining cookies. Chill the finished Oreos in the fridge for at least one hour before enjoying with a nice cold glass of unsweetened almond milk or https://amzn.to/2XJHCgE. Store in the fridge for up to one week or the freezer for up to 3 months.
It’s so nice when a keto imitation attempt like this keto Oreo cookie recipe comes together and is actually a close enough match that you don’t miss the original. I think I actually like this version better as it tastes more like real food if you know what I mean. If you give it a try, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Happy baking! :)