Sugar-Free Keto Oreo Cookie Recipe


This recipe was really tasty low carb, sugar-free, and definitely tasted very similar to Oreos!!

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1 1/3 cup almond flour
6 tablespoons cocoa powder
2 tablespoons black cocoa powder or simply more regular cocoa
3/4 teaspoon kosher salt
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon espresso powder or instant coffee (optional)
5 1/2 tablespoons unsalted grass-fed butter at room temperature
8 tablespoons erythritol
1 egg
4 tablespoons unsalted grass-fed butter
1 tablespoon coconut oil *
1 1/2 teaspoon vanilla extract
pinch kosher salt
1/2-1 cup powdered erythritol or powdered sweetener, to taste (we use

    1. 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.

    2. 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). 

    3. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 

    4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

    5. Wrap cookie dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight).

    6. Preheat oven to 350°F/180°C and line a baking tray with parchment paper.

    7. Roll out the dough between two pieces of parchment paper until nice and thin. Cutout the rounds (Oreos are roughly 1 3/4 inches in diameter). 

    8. Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking. 

    10. 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.

    11. 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!). 

    12. 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. 

    13. Spread or pipe vanilla cream onto a cookie and sandwich between a second one. Refrigerate until set. 

    15. 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)

  2. Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from hell❗️

    What is the Gospel?

    The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.

    Ephesians 2:8-9

    For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.

    Romans 10:9

    9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.

    JESUS CHRIST can come anytime!

    Just Believe ❤️ Love you and GOD BLESS