I’ve tried many different keto cookie recipes — and these chocolate “oreo” keto cookies have to be one of my favorites. Just like the original Oreo cookie, they have a creamy vanilla cream center sandwiched between two dark chocolate cookies. These keto oreos cookies are made with almond flour and cocoa powder — so they are gluten free and low carb!
Chocolate Oreo Keto Cookies
Crispy chocolate cookies with no wheat flour, no sugar, and a low carb count? Yes! Count me in!
These tasty keto Oreo-style cookies get their crisp texture from almond flour and their rich chocolate taste from high-quality cocoa powder. And bonus: they are so easy to make. The dough can be mixed by hand. And the cookies are slice and bake style — each cookie is sliced from a log of dough. So, there’s no need to break out the rolling pin, either.
If you miss the classic “cookies and cream” taste of Oreos on the keto diet, you will love this Oreo copycat recipe.
Ingredients for Keto Chocolate Oreo Cookies
These keto cookies start out with a mixture of almond flour and cocoa powder. Since there are so few ingredients in this recipe, be sure that these two ingredients are of the highest quality.
For the almond flour, you’ll want to look for a super-fine blanched almond flour for the best taste and texture. I recommend a brand like Bob’s in this recipe.
And for the cocoa powder, I recommend a “dutched” cocoa with a high-fat content for the best flavor. Dutched cocoa has been processed with alkali to neutralize its acidity. Dutched cocoa has a noticeably darker color (like real Oreos) as has a smoother, more “chocolatey” flavor. If you can’t find dutched cocoa, you can use natural cocoa powder. Just expect the cookies to be a bit paler.
Here’s what you need for this recipe:
- almond flour
- cocoa powder
- unsalted butter
- sweetener, like Swerve
- powdered sweetener, like confectioner’s Swerve
Want Crispy Cookies?
Keto cookies take time to set up after baking. So, if you want crispy keto cookies, remember to let your cookies cool completely, or even overnight.
How to Make Keto Chocolate Cookies
First, we make the chocolate cookies. Using a fork or a pastry blender, combine the dry ingredients with softened butter. The dough will be somewhat soft – and that’s what you want!
Then, take the dough out of the bowl and put it onto a sheet of parchment paper. Use your hands to shape it into a rough log. Then, roll the parchment paper around the dough, smoothing it with your hands and pressing any air out.
You can even use the side of your baking sheet or a bench scraper to press up against the log, making the parchment even tighter. This also helps to make your dough into a more even cylinder — meaning more even circles later.
Twist the edges of the parchment paper, and refrigerate the dough until firm — at least one hour, and up to four hours. The better chilled the dough, the easier it will be to slice later.
After the dough is chilled, it’s time to slice it into rounds. Using your sharpest, thinnest knife, slice the dough into rounds about 1/4 in thick. Arrange the slices on a baking sheet, and bake.
My slices were 1/4 in thick and needed to bake for 12-15 minutes in a 350 oven. If your slices are thicker, they will need to bake for more time — and they may not be as crispy as thinner cookies.
I hope you love this recipe for keto chocolate “oreo” cookies. They’re:
- easy to make
- super satisfying
For the cookies
- 2 cups almond flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup sweetener, like Swerve
- 1/2 cup unsalted butter, softened
- 1 teaspoon fine sea salt
For the Frosting
- 1/2 cup unsalted butter, softened
- 1 cup powdered sweetener, like Swerve confectioners
To make the cookies:
- In a mixing bowl, mix together the almond flour, cocoa, sugar, and salt. Stir with a whisk or fork to break up any clumps.
- Add the softened butter and mix with a fork or until the mixture comes together.
- Place the dough onto a piece of parchment paper and use the paper to roll the dough into a log, about 1 1/2 in diameter.
- Chill the wrapped log of dough in the refrigerator until firm, about 1 hour.
- Preheat the oven to 350° F. Spray a cookie sheet with baking spray or line it with parchment paper.
- Using a sharp, thin knife, cut the log of dough into thin slices, about 1/4 in. Thin slices will help to make the cookies crispy.
- Arrange the cookies on the cookie sheet, spacing them about 2 in apart. Bake for 12-15 minutes. Remove from the oven and allow to cool completely before removing
To make the filling:
- With a handheld or stand mixer, beat the powdered sweetener and butter until light and creamy.
- Spread a small portion of the filling onto one (completely cooled!) cookie. Sandwich with another cookie.
Nutrition Information:Yield: 18 Serving Size: 1 cookie
Amount Per Serving: Calories: 112 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 27mg Sodium: 119mg Carbohydrates: 2g Fiber: 1g Sugar: 0g Protein: 1g
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #greenandketo on Instagram. Cheers, friends!
Pin this for later!