Oreo Cookies Gone Keto – Taste like the Real Thing

Man, who knew gluten free oreos were so easy to make. This recipe is super simple and tastes EXACTLY like a regular oreo! You can make several different flavours. I made vanilla (original) and mint!

CHANGE IT UP: So I used shortening for the filling because it stabilizes it a bit more. My shortening was made from palm oil which is keto friendly, however there are several shortenings out there that AREN’T keto friendly.. but good news! you can just replace it with the same amount of butter instead! 

YIELDS: 12
PREP TIME: 0HOURS 10MINS
TOTAL TIME: 3HOURS 0MINS

INGREDIENTS:

FOR THE COOKIES
3/4 c. almond flour
1/3 c. black cocoa powder
1/3 c. granulated Swerve
2 tbsp. coconut flour
1 tsp. kosher salt
1/2 tsp. (gluten-free) baking powder
1/3 c. vegetable oil
1 large egg
1 tsp. pure vanilla extract

FOR THE FILLING:

1/2 c. (1 stick) butter, softened
3/4 c. powdered Swerve
1 tsp. pure vanilla extract

DIRECTIONS:

Make cookies: In a large bowl, mix together almond flour, cocoa powder, Swerve, coconut
flour, salt, and baking powder. Add oil, egg, and vanilla and mix until combined. Shape
into a disc, then wrap in plastic wrap and refrigerate until firm, 2 hours.

1. Preheat oven to 350° and line a large sheet tray with parchment paper. Lightly dust a
   clean surface with cocoa powder and roll out dough ¼” thick. Cut out cookies with a 2″
   round cookie cutter.
2. Place cookies on prepared baking sheet. Bake until slightly firm to the touch, about 14 to
   16 minutes. Let cool.
3. Make filling: In a large bowl using a hand mixer, beat butter until smooth. Add Swerve and
   beat until combined, then mix in vanilla.
4. Spread filling on one side of cookie and place a second cookie on top. Repeat with
   remaining cookies.

Nutritional Information per Oreo:

CALS: 116
FAT: 11.6
CARBS: 2.2
FIBRE: 1.2
NET CARBS: 1
PROTEIN: 1.7