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Keto Oreo Cookies - Crisp, Chocolatey, and Low-Carb

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground): For structure and a tender, crisp bite.
  • Unsweetened cocoa powder (Dutch-process if possible): For deep chocolate flavor and rich color.
  • Powdered keto sweetener: Erythritol, allulose, or a blend; powdered dissolves better in both dough and filling.
  • Xanthan gum (optional but recommended): Helps mimic the snap of traditional sandwich cookies.
  • Butter: Softened for dough and fully softened for the filling.
  • Egg: Binds the dough.
  • Vanilla extract: For both dough and filling.
  • Salt: Balances sweetness and boosts chocolate flavor.
  • Cream cheese: Softened, for a tangy-stable filling.
  • Heavy cream (optional): To loosen the filling if needed.
  • 2 cups almond flour (200 g)
  • 1/2 cup unsweetened cocoa powder (40 g)
  • 2/3 cup powdered keto sweetener (divided: 1/3 cup for dough, 1/3 cup for filling)
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 6 tablespoons unsalted butter, softened (for dough)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (divided: 1/2 for dough, 1/2 for filling)
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened (for filling)
  • 1–2 teaspoons heavy cream, as needed

Method
 

  1. Prep the basics: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set out your butter, cream cheese, and egg to ensure they’re room temperature.
  2. Mix dry ingredients: In a bowl, whisk almond flour, cocoa powder, 1/3 cup powdered sweetener, xanthan gum, baking powder, and salt until evenly combined and lump-free.
  3. Cream butter and vanilla: In a separate bowl, beat 6 tablespoons softened butter with 1/2 teaspoon vanilla until smooth and slightly fluffy, about 1 minute.
  4. Add the egg: Beat in the egg just until incorporated. Don’t overmix.
  5. Make the dough: Add dry ingredients to the wet and mix with a spatula until a soft but cohesive dough forms. It should not be sticky. If it is, chill for 10 minutes.
  6. Roll out: Place the dough between two sheets of parchment and roll to about 1/8 inch (3 mm) thickness for a classic crisp cookie. Thinner dough = crisper cookies.
  7. Cut rounds: Use a 1.5-inch (4 cm) round cutter to punch out circles. Transfer to the lined sheets, spacing slightly. Gather and reroll scraps as needed.
  8. Chill briefly: Slide the trays into the fridge for 10–15 minutes. Chilled dough holds shape and bakes evenly.
  9. Bake: Bake 8–10 minutes, rotating trays halfway. Cookies should look set with a dry surface. They’ll firm up as they cool.
  10. Cool completely: Let cookies rest on the tray 5 minutes, then move to a rack. Wait until fully cool before filling.
  11. Make the filling: Beat 4 ounces cream cheese and 3 tablespoons butter until very smooth. Add remaining 1/3 cup powdered sweetener and 1/2 teaspoon vanilla; beat until fluffy. If too thick, add 1–2 teaspoons heavy cream to reach a thick, spreadable consistency.
  12. Assemble: Pipe or spread about 1 to 1.5 teaspoons of filling onto the flat side of one cookie. Top with a second cookie and press gently to spread the filling to the edges.
  13. Set the cookies: For the best snap and clean bite, refrigerate assembled cookies for 20–30 minutes to help the filling firm up.