Ingredients

For the Chocolate Cookies

• 1½ cups (150 g) fine almond flour
• ½ cup (50 g) unsweetened cocoa powder
• ½ cup (100 g) powdered erythritol or monk fruit sweetener
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup (60 g) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Filling

• 4 oz (115 g) cream cheese, softened
• 3 tablespoons unsalted butter, softened
• ¾ cup (75 g) powdered erythritol
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Ingredients

• ½ teaspoon espresso powder (enhances chocolate flavor)
• Sugar-free chocolate chips
• A few drops of stevia or monk fruit extract for extra sweetness

Equipment

• Mixing bowls
• Electric mixer
• Rolling pin
• Parchment paper
• Round cookie cutter (about 2 inches)
• Baking sheet
• Cooling rack

Instructions

Step 1: Prepare the Cookie Dough

1. In a bowl, whisk together:
   • Almond flour
   • Cocoa powder
   • Powdered sweetener
   • Baking powder
   • Salt
2. Add softened butter, egg, and vanilla extract.
3. Mix until a smooth cookie dough forms.
4. Wrap the dough and chill for 30 minutes to make it easier to handle.

Step 2: Roll and Cut the Cookies

1. Preheat oven to 350°F (175°C).
2. Place dough between two sheets of parchment paper.
3. Roll the dough to about ⅛ inch (3 mm) thick.
4. Cut into small circles using a cookie cutter.
5. Place cookies on a parchment-lined baking sheet.

Step 3: Bake the Cookies

1. Bake for 10–12 minutes until firm around the edges.
2. Allow cookies to cool completely on a wire rack.
3. They will become crispier as they cool.

Step 4: Make the Cream Filling

1. Beat cream cheese and butter until smooth.
2. Add powdered sweetener, vanilla extract, and salt.
3. Mix until fluffy and creamy.

Step 5: Assemble the Keto Oreos

1. Spread or pipe about 1 teaspoon of filling onto the flat side of one cookie.
2. Place another cookie on top.
3. Press gently until the filling reaches the edges.
4. Repeat with remaining cookies.

Step 6: Chill and Serve

1. Refrigerate assembled cookies for 20–30 minutes to firm up the filling.
2. Serve chilled or slightly softened at room temperature.

Flavor Variations

Chocolate Mint Keto Oreos

Add ¼ teaspoon peppermint extract to the filling.

Peanut Butter Oreos

Replace half the cream cheese filling with natural peanut butter.

Birthday Cake Oreos

Add sugar-free sprinkles and extra vanilla flavoring to the filling.

Double Chocolate Oreos

Add sugar-free chocolate chips to the cookie dough.

Strawberry Cream Oreos

Add freeze-dried strawberry powder to the filling.

Storage

• Refrigerator: Store in an airtight container for up to 7 days.
• Freezer: Freeze for up to 3 months. Thaw in the refrigerator before serving.

Serving Suggestions

Enjoy Keto Oreos with:

• Unsweetened almond milk
• Coffee or espresso
• Keto ice cream
• Whipped cream
• Low-carb milkshakes
• Fresh berries

Chef’s Tips

• Use fine almond flour for a smoother cookie texture.
• Chill the dough before rolling to prevent sticking.
• Roll the dough evenly so all cookies bake at the same rate.
• Let cookies cool completely before adding filling to prevent melting.
• For a more authentic Oreo texture, bake slightly longer for a crispier cookie.

Approximate Nutrition (Per Sandwich Cookie)

• Calories: 95
• Fat: 9 g
• Protein: 2 g
• Total Carbohydrates: 4 g
• Fiber: 2 g
• Net Carbohydrates: 2 g
• Sugar: 1 g
• Sodium: 70 mg