These gluten-free keto Oreos have sweet, vanilla icing sandwiched between two crisp, chocolate cookies. They will satisfy all of your cravings for America’s favorite cookie with just 2 net carbs each!
I knew we could do better. That’s why I created this recipe for sugar free and gluten free Oreos!
These cookies are absolutely delicious. They have that smooth, sweet vanilla icing sandwiched between two crisp, rich chocolate cookies that will satisfy any sweet tooth.
And you’ll be surprised how easy gluten-free keto Oreos are to make at home.
We start by mixing the ingredients for the dough, then baking the cookies until crisp. Next, just blend the ingredients for the icing, spread some onto a cookie, and place another cookie on top to finish the sandwich.
You’ll be enjoying a stack of these delicious cookies with a glass of low-carb milk in no time!
The next time you’re feeling nostalgic about eating Oreos as a kid, or you’re just craving a delicious cookie, give this recipe a try.
How to make keto Oreos
This recipe is very straight forward. We make the cookies, mix the icing, then assemble our cookie sandwiches!
- Add all of the cookie ingredients to a mixing bowl.
- Using an electric or stand mixer, blend on high until a thick dough has formed.
- Using your hands, form the cookie dough into 16 balls, making them all about the same size. It helps to wet your hands slightly so the dough won’t stick.
- Flatten each dough ball into the round shape of an Oreo, then place on a well greased baking sheet.
- Bake at 350°F for 8 minutes, or until cooked through. Then, remove from the oven and allow the cookies to cool to room temperature.
- Add all of the icing ingredients to a mixing bowl. Blend on high until smooth and creamy.
- Place a dollop of icing on the bottom of a cookie (the side that was flat against the baking sheet). Spread the icing out evenly, and then place another cookie on top of the icing to complete the cookie sandwich.
- Repeat with the remaining cookies and icing until you have made a total of 8 keto Oreo cookies.
Serve with your favorite nut milk, a glass of coconut milk, or other low carb milk and enjoy!
How to make the cookies darker
Traditional Oreos have a very distinct look to them. That’s because they use black cocoa powder in the cookie batter.
I use regular cocoa powder in my recipe because most people already have it in their pantry.
However, you could make darker low-carb Oreos that look more like the real thing. Simply use Hershey’s dark cocoa or an unsweetened black cocoa.
Keep in mind that black cocoa tastes slightly different. Due to how it’s made, it is less bitter but also has a milder chocolate flavor.
Feel free to experiment with different types of cocoa! It’s a great excuse to keep making homemade gluten free Oreo cookies.
Carbs in each cookie
Each keto oreo cookie will have 4 grams of total carbohydrates and 2 grams of fiber.
That means that each cookie sandwich is only 2 net carbs! And there is only 1 gram of sugar per serving.
Compare that to traditional Oreos, which have 10 net carbs and 6.5 grams of sugar per cookie sandwich. What a difference!
Now you can enjoy an Oreo (or two!) totally guilt free.
Other recipes to try
Looking for a few more delicious cookie recipes for keto snacks? Check out a few of these favorites:
- Tiramisu Keto Whoopie Pies are another yummy cookie sandwich option featuring a spiked espresso and rum filling.
- Hazelnut Flour Cookies are pillow-soft on the inside, crisp on the outside, and topped with crushed hazelnuts.
- Coconut Flour Chocolate Chip Cookies are a perfect low carb version of this classic cookie!
- Sugar Free Coconut Macaroons are delightful mini treats that can be drizzled with chocolate for extra decadence.
- White Chocolate Macadamia Nut Cookies are another classic cookie that you can enjoy on a keto diet.
- Keto Cinnamon Swirl Cookies not only taste great but they look great too!
Gluten-Free Keto Oreos
- 2 oz. Cream cheese softened
- 2 Tablespoons Butter unsalted softened
- 2 Tablespoons Swerve confectioners sugar substitute
- ½ teaspoon Vanilla extract
- Preheat the oven to 350 degrees.
- Add the ingredients for the cookies to a mixing bowl, and blend on high until a thick dough has formed.
- Wet your hands slightly, and form the dough into 16 even sized balls.
- Flatten the balls of dough into the round shape of an Oreo, and place on a well greased baking sheet.
- Bake for 8 minutes, or until cooked through.
- Let the cookies cool to room temperature.
- Add the ingredients for the icing to a mixing bowl, and blend on high until smooth and creamy.
- Place a dollop of icing on the bottom of one of the cookies and spread out evenly. Top the cookie and icing with the bottom of another cookie to form a filled Oreo.
- Repeat step 8 with the remaining cookies and icing until you have made a total of 8 Oreo cookies.
Array ( [serving_unit] => cookie [serving_size] => 1 [calories] => 182 [carbohydrates] => 4 [protein] => 4 [fat] => 18 [saturated_fat] => 7 [cholesterol] => 30 [sodium] => 25 [potassium] => 66 [fiber] => 2 [sugar] => 1 [vitamin_a] => 358 [calcium] => 60 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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