Looking for a classic cookie reimagined for keto and gluten-free diets ? These Gluten Free & Keto Oreo Cookies are exactly what you need. With their rich chocolate flavor, soft texture, and creamy filling, these homemade oreos deliver all the nostalgia of the original—without the sugar crash or carb overload.
Perfect for keto snack lovers , gluten-sensitive eaters , or anyone craving something sweet but healthy, this easy-to-make dessert uses simple ingredients like almond flour, cocoa powder, and natural sweeteners to mimic the beloved treat. Whether you’re meal prepping, baking for the holidays, or just satisfying your cookie cravings, these keto oreo cookies will quickly become a favorite in your kitchen.
In this article, we’ll walk you through how to make these perfect gluten-free and keto oreo cookies , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive in!
Why You’ll Love These Gluten Free & Keto Oreo Cookies
These aren’t just any old keto cookies—they’re a creamy, crunchy, chocolate-packed delight made with real food ingredients that bring back all the joy of childhood snacks.
Here’s why they stand out:
- 🍪 Rich chocolate flavor : Made with unsweetened cocoa powder for bold taste.
- 🧁 No sugar added : Sweetened naturally with erythritol or monk fruit.
- 🥣 Gluten-free & grain-free : Almond flour makes them soft and fudgy without gluten.
- 🧈 Dairy-free option available : Use coconut oil and vegan cream cheese for dairy-free versions.
- ⏱️ Ready in under an hour
- 🧼 Easy cleanup : Mix by hand and bake—no fancy tools required!
Whether you’re fully committed to keto, avoiding gluten, or just love Oreos, these cookies deserve a spot in your low-carb dessert rotation.
Ingredients You’ll Need
For the Cookie Base:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1/4 cup melted coconut oil or butter
- 1 large egg
- 1 tsp vanilla extract
For the Filling:
- 1/4 cup full-fat cream cheese, softened (or vegan alternative)
- 2 tbsp heavy whipping cream or full-fat coconut milk
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
Optional: Crushed dark chocolate shells for rolling or extra sprinkles on top.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Line a baking sheet with parchment paper or silicone mat.
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together:
- Almond flour
- Cocoa powder
- Baking soda
- Salt
- Powdered sweetener
This creates the dry base for your keto oreo cookies.
Step 3: Add Wet Ingredients
Add melted coconut oil, egg, and vanilla extract to the dry mixture.
Mix well until a soft dough forms. If it’s too sticky, add more almond flour by the teaspoon.
Tip: Chill the dough for 10–15 minutes if it’s too soft to handle.
Step 4: Shape the Dough
Roll small balls of dough (about 1 tbsp each) and place them on the baking sheet.
Use the palm of your hand to gently flatten each cookie into a round disc.
Step 5: Bake Until Firm
Bake for 10–12 minutes , or until the cookies are firm to the touch and slightly cracked on top.
Let cool completely before assembling.
Step 6: Prepare the Filling
In a small bowl, beat the softened cream cheese and whipping cream until smooth.
Add powdered sweetener and vanilla extract, then continue beating until light and fluffy.
Tip: For best results, use room temperature ingredients.
Step 7: Assemble the Oreos
Once both the cookies and filling are ready, spread a generous amount of filling onto one cookie half and sandwich with another.
Press gently to spread the filling to the edges.
Step 8: Serve and Enjoy!
For best texture, store the assembled oreos in the fridge for at least 30 minutes before eating.
Enjoy every creamy, chocolatey bite of your Gluten Free & Keto Oreo Cookies !
Nutritional Information (Per Cookie Sandwich – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~16 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~20 mg |
| Sodium | ~60 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~4 g |
Note: Values may vary based on brand and exact measurements.
Tips for the Best Keto Oreo Cookies
- Use powdered sweetener – Ensures smooth texture and no gritty finish.
- Don’t overbake the cookies – They should stay soft and chewy.
- Chill the filling – Keeps it firm and easier to spread.
- Double layer for extra filling – Make larger sandwiches with two cookies and a thick center.
- Store in the fridge – Helps maintain shape and texture.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Dark Chocolate Drizzle
Drizzle with melted dark chocolate (90% cacao) for extra richness.
Peanut Butter Version
Swap cream cheese with natural peanut butter for a PB&J twist.
No-Bake Option
Press the cookie mixture into mini rounds and chill instead of baking.
Mint Filling
Add peppermint extract to the filling for a festive holiday version.
Vegan Option
Use flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), vegan cream cheese, and coconut oil.
Frequently Asked Questions (FAQ)
Are these truly gluten-free?
Yes! This recipe uses almond flour and no wheat-based ingredients. Just be sure to use certified gluten-free cocoa powder and sweetener if needed.
Can I use other nut flours?
Yes! Hazelnut or sunflower seed flour work well as alternatives.
What kind of sweetener should I use?
Erythritol or monk fruit are ideal for texture and sweetness. Allulose also works well and gives a more traditional mouthfeel.
How do I store these cookies?
Store in an airtight container in the fridge for up to 5 days , or freeze the un-filled cookies for longer storage.
Can I dip them in chocolate?
Yes! Melt sugar-free chocolate chips with a bit of coconut oil and dip the filled oreos for a double-chocolate experience.
Why This Recipe Works So Well
These Keto Oreo Cookies work because of their perfect balance of texture and bold chocolate flavor:
- The almond flour gives structure and depth , while keeping them low-carb and gluten-free.
- The cocoa adds deep chocolate flavor without bitterness.
- And the cream cheese filling mimics the classic “Oreo” cream —but with zero sugar.
It’s the kind of treat that makes sticking to a restrictive diet feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto oreo cookies beyond just a plate? Here are some ideas:
In a Glass of Almond Milk
Enjoy the ultimate dunking experience with cold unsweetened almond milk.
As Ice Cream Sandwichs
Sandwich between two scoops of keto chocolate ice cream for a frozen treat.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
Gift-Worthy Packaging
Wrap in clear cellophane bags with a ribbon for a thoughtful homemade gift.
For Dessert Boards
Arrange with other keto sweets like fat bombs, brownie bites, and cheesecake cups.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Almond Flour
High in vitamin E, fiber, and healthy fats—supports heart and skin health.
Cocoa Powder
Contains flavonoids that support brain function and mood improvement.
Erythritol / Monk Fruit
Natural sweeteners with minimal impact on blood sugar levels.
Even though these are cookies, they’re packed with nutrients that make them more than just a treat—it’s a smart addition to your keto lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Cookie Lovers
These Gluten Free & Keto Oreo Cookies prove that going low-carb doesn’t mean missing out on childhood favorites. With their rich chocolate crust and silky filling, they’re the kind of dessert that brings comfort and satisfaction to your keto lifestyle.
Whether you’re making them for yourself, packing them for lunch, or sharing them at a party, these oreo cookies deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something truly special.
Print
Gluten Free & Keto Oreo Cookies – Rich, Chocolatey & Sugar-Free!
- Total Time: 35 mins
Description
Indulge in rich chocolate and creamy vanilla, guilt-free delight!
Ingredients
144 g almond flour (1 1/2 cups) 37 g cocoa powder (1/3 cup) 13 g black cocoa powder (1/8 cup) 3/4 teaspoon kosher salt 1/2 teaspoon xanthan gum 1/2 teaspoon baking soda 1/4 teaspoon espresso powder (optional) 80 g unsalted grass-fed butter (1/3 cup) 128 g erythritol (2/3 cup) 1 egg
56 g unsalted grass-fed butter (1/4 cup) 14 g coconut oil (1 tablespoon) 1 1/2 teaspoon vanilla extract pinch kosher salt 63-125 g powdered erythritol (1/2 to 1 cup), to taste
Instructions
Add almond flour, cocoa powder, xanthan gum, salt, baking soda, and espresso powder (optional) to a medium bowl. Whisk until thoroughly combined and set aside.
Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes).
Add in egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cookie dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight).
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Roll out the dough between two pieces of parchment paper until nice and thin. Cut out the rounds (Oreos are roughly 1 3/4 inches in diameter).
Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking.
Bake for 8-12 minutes. Since the cookies are dark already and you can’t guide yourself by color, we suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here), but you’ll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they’ll continue to crunch up (because of the sugar alcohol, this may take a few hours!).
To make the vanilla cream filling, cream butter and coconut oil (or more butter) in a medium bowl with an electric mixer. Add in vanilla extract and a pinch of salt, and mix until fully incorporated. Add powdered sweetener to taste and mix until fully incorporated and light and fluffy in texture.
Spread or pipe vanilla cream onto a cookie and sandwich between a second one. Refrigerate until set.
The cookies themselves keep well, stored in an airtight container at room temperature, for 5 days to a week. Once you add the filling, keep them refrigerated in an airtight container for up to 3 days. The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).
- Prep Time: 20 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 24 cookies
- Calories: 86
- Fat: 8g
- Carbohydrates: 2g
- Protein: 1g