Looking for a classic cookie reimagined for keto and low-carb diets ? These Keto Oreos are exactly what you need. With their rich chocolate flavor, soft texture, and creamy center, these homemade oreos deliver all the nostalgia of the original—without the sugar crash or carb overload.
Perfect for keto snack lovers , chocolate fans , 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 following a ketogenic diet , avoiding gluten, or just love Oreos, these cookies will quickly become a favorite in your kitchen rotation.
In this article, we’ll walk you through how to make these perfect Keto Oreos , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive in!
Why You’ll Love These Keto Oreos
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 added sugar : Sweetened naturally with erythritol or monk fruit.
- 🥣 Gluten-free & grain-free : Almond flour makes them soft and fudgy without gluten.
- 🧈 Creamy center filling : Made with butter and cream cheese for authentic texture.
- ⏱️ Ready in under an hour
- 🧼 Easy cleanup : Mix by hand and bake—no fancy tools required!
- 🐄 Dairy-free option available
Whether you’re fully committed to keto, avoiding gluten, or just love Oreos, these cookies deserve a spot in your weekly baking routine.
Ingredients You’ll Need
For the Cookie Base:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup melted coconut oil or grass-fed 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 canned 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.
Tip: Use a silicone mold for perfectly round cookies every time.
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 or butter
- Egg
- Vanilla extract
Mix well until a thick, soft dough forms. If it’s too sticky, add more almond flour by the teaspoon.
Pro Tip: Chill the dough for 10–15 minutes if it feels 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 disc shape.
Optional: Press down with a fork for traditional Oreo crinkles.
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 Keto Oreos !
Nutritional Information (Per Cookie Sandwich – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~6 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 Oreos
- 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 eggs (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 Oreos 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 oreos 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 midday pick-me-up.
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 Keto Oreos 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 back to your keto lifestyle.
Whether you’re making them for yourself, packing them for lunch, or sharing them at a party, these oreos 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
Keto Oreos – Rich, Chocolatey & Sugar-Free Sandwich Cookies!
- Total Time: 1 hr
Description
Indulge in these rich, chocolatey cookies with creamy filling!
Ingredients
1 3/4 cup (180 g) almond flour 3 tbsp cocoa powder 2 tbsp black cocoa powder (or more regular cocoa powder) 1/3 cup (60.67 g) Swerve Granular 1 tsp baking powder 1/4 tsp salt 1 large egg 2 tbsp melted coconut oil (or any non-dairy oil) 1/2 tsp vanilla extract
1/2 cup (108 g) palm shortening, room temperature 2 tbsp coconut cream, room temperature 3/4 cup (136.5 g) powdered Swerve Sweetener 1/2 tsp vanilla extract 2 to 4 tbsp coconut milk
Instructions
Chocolate Wafers
Preheat the oven to 300F and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, combine almond flour, cocoa powder, sweetener, baking powder, and salt. Add in egg, coconut oil, and vanilla extract and stir well until dough comes together.
Roll out dough between two pieces of parchment paper to desired thickness, but no more than 1/4 inch thick. Lift off the top piece of parchment and set aside.
Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up the scraps of dough and reroll until too little is left to roll out.
Bake the cookies until firm to the touch, 20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool. They will continue to crisp up as they cool.
Vanilla Frosting
In a large bowl, beat the palm shortening with the coconut cream until smooth. Beat in the powdered sweetener and the vanilla extract.
Beat in 2 tbsp of the coconut milk until well combined. The frosting should be a thick but spreadable consistency. If the frosting is still quite thick, beat in a bit more of the coconut milk.
Assembly
Take one chocolate wafer and spread the bottom with a little more than 1 tbsp of the filling. Top with another wafer cookie.
Repeat with all the cookies and the filling.
- Prep Time: 30 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 18 cookies
- Calories: 154
- Fat: 14.7g
- Carbohydrates: 3.5
- Protein: 3g