• 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!