This recipe is going to satisfy your sweet tooth! This keto Oreo cookies recipe has a sweet white filling with chocolate shortbread cookies – it is irresistible!
How To Make Homemade Oreo Cookies
If you have kids (or an Oreo-loving partner), then you might want to make a double batch of these cookies. They taste even better than the pre-packaged cookies if you can believe it!
There are two parts to this recipe – the chocolate cookies and the sweet (but sugar-free) cream filling. All of the ingredients are easy to find. In fact, I have used all of them in various low-carb dessert recipes here on Stylish Cravings.
For the shortbread cookies, I used cocoa powder and almond flour as the main ingredients. Use a ket0-friendly granulated sweetener in the cookie batter. Granulated or liquid sweetener is the best – do not use brown sugar or confectioner’s sugar substitute. It won’t mix in as well.
These cookies have the same flavors and textures as typical store-bought Oreo cookies. You are going to love them!
Healthy Oreo Alternatives
Since these cookies are made with almond flour, coconut oil, and heavy cream, they are a wonderful source of protein and healthy fats. That means they won’t give you the same sugar spike and crash that typical Oreos do!
Plus, they will help you feel full between meals and help you stay in ketosis. Cookies that help you stay in ketosis? Say no more!
How To Store Homemade Oreos
Since the filling is made with heavy cream, you can’t store the cookies the same way you store other types of cookies. You will need to keep them in an airtight container in the refrigerator. They will stay fresh for about a week this way.
You can also freeze them – this will help them last longer! Just place them in a single layer on a baking sheet and flash freeze them. When they are all frozen solid, place them in a resealable plastic food storage bag and keep them in the freezer for up to 6 months.
Almond Flour Oreos
When you use almond flour, be careful not to use almond meal. You see, almond meal has bits of the skins from the nuts in it, so it will give the cookies a grainy texture.
These almond flour Oreos are high in protein and fiber, which lowers the amount of net carbs. In fact, there are just 1.4g net carbs in each cookie!
Keto Oreo Cookies Recipe
Below are the ingredients that you’ll need to make these keto Oreo cookies. Exact measurements and instructions are located below within the printable recipe card below.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12
Ingredients:
Chocolate Cookies
Keto Granulated Sugar
Unsweetened Cocoa Powder
Butter
Almond Flour
Egg
Salt
Baking Soda
Oreo Cream Filling
Coconut Oil
Keto Confectioner’s Sugar
Vanilla Extract
Heavy Cream
Instructions:
In a large bowl mix the sweetener, cocoa powder, and butter on low until combine, add in the egg and mix until creamy.
Add your dry ingredients, almond flour, salt and baking soda to the butter mixture and mix on low for 1 minute or until all ingredients are combined.
Your dough will need to chill as it’s much easier to roll out when cold. Place cookie dough in a bowl covered with plastic wrap and allow to cool for one hour.
Prepare a baking sheet with parchment paper and preheat oven to 350 degrees.
Remove the chilled cookie dough from the fridge, and roll out dough until it reaches 1/4″ thick. The dough thickens as it bakes so 1⁄4-inch thickness will work. If your dough still seems to stick sprinkle some keto confectioners sugar on the counter to help.
Using a round cookie cutter or upside down champagne glass, cut cookies out. Slide a thin knife or spatula underneath the dough to pick up and place on the baking sheet.
Bake for 15 minutes. Remove from oven and cool completely. Cookies must be fully cooled before you add in the cream.
Filling The Cookies
In a medium bowl, mix together keto confectioners sugar, coconut oil, and vanilla. Adding in 1 teaspoon on heavy cream at a time.
Using a butter knife, spread the cream filling onto one cookie and spread it out to the center.
Place another cookie wafer on top and gently press to assemble the sandwich cookies. Repeat until all Keto Oreo Cookies are complete.
Enjoy!
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Keto Oreo Cookies
Equipment
- Baking Sheet
- Rolling Pin
- Mixing Bowl
Ingredients
- 1 cup Keto Granulated Sweetener
- 2/3 cup Unsweetened Cocoa Powder
- 5 tbsp Butter
- 1 cup Almond Flour
- 1 Egg
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
Oreo Cream Filling
- 3 1/2 cup Coconut Oil
- 1 cup Keto Confectioner's Sugar
- 1 tsp Vanilla Extract
- 2 tsp Heavy Cream
Instructions
- In a large bowl mix the sweetener, cocoa powder, and butter on low until combine, add in the egg and mix until creamy.
- Add your dry ingredients, almond flour, salt and baking soda to the butter mixture and mix on low for 1 minute or until all ingredients are combined.
- Your dough will need to chill as it’s much easier to roll out when cold. Place cookie dough in a bowl covered with plastic wrap and allow to cool for one hour.
- Prepare a baking sheet with parchment paper and preheat oven to 350 degrees.
- Remove the chilled cookie dough from the fridge, and roll out dough until it reaches 1/4" thick. The dough thickens as it bakes so 1⁄4-inch thickness will work. If your dough still seems to stick sprinkle some keto confectioners sugar on the counter to help.
- Using a round cookie cutter or upside down champagne glass, cut cookies out. Slide a thin knife or spatula underneath the dough to pick up and place on the baking sheet.
- Bake for 15 minutes. Remove from oven and cool completely. Cookies must be fully cooled before you add in the cream.
Filling The Cookies
- In a medium bowl, mix together keto confectioners sugar, coconut oil, and vanilla. Adding in 1 teaspoon on heavy cream at a time.
- Using a butter knife, spread the cream filling onto one cookie and spread it out to the center. Place another cookie wafer on top and gently press to assemble the sandwich cookies. Repeat until all Keto Oreo Cookies are complete.
- ENJOY!
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