Crispy Keto Oreos (Dairy-Free, Egg-Free)

Real-deal homemade Oreos made keto friendly! Just 1.5 carbs each!  Plus dairy-free, egg-free, and kids love them, too! Check out the how-to video to see how easy they are to make (Low-Carb, Paleo, Vegan) 

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Originally published July 19, 2019. Updated October 11, 2021

The Only Keto Oreos Recipe You Need!

Get ready for the ultimate recipe makeover.  Oreos, unJUNKED and made keto friendly, sugar-free and actually wholesome!

These homemade “Oreos” taste like the real deal: crisp, buttery chocolate cookies filled with smooth vanilla cream.

My whole family, including my two sugar-loving kids (who aren’t keto or Paleo) said they actually like these BETTER than real Oreos! 

YES, they really do taste like actual Oreo cookies! But they’re so much better FOR you. I still can’t believe they’re gluten/dairy/sugar/egg/and junk-free!

Traditional Oreos are loaded with gluten, additives, high fructose corn syrup and dozens of ingredients you wouldn’t use in your kitchen. And they’re mostly just carbs and SUGAR. Twenty carbs per serving?! Wow. You’ll be delighted to learn that each Homemade Keto Oreo has about ONE net carbs per serving! So go ahead and enjoy one, two or even three!

You’ll be surprised how simple and easy it is to make your own healthy – but just like the real deal – Oreos! (I nicknamed them KETOREOS because they’re keto, haha. Do you like it?)

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

Healthy Swaps

These copycat “Oreos” are made with wholesome ingredients you can feel good about!

7 Main Ingredients

Ingredient #1. Instead of bleached, white flour, almond flour! The ideal low-carb grain replacer. Its neutral flavor makes it perfect for baked goods.

Ingredient #2. Instead of refined, white sugar, monk fruit/erythritol! The ideal low-carb sweetener for baking CRISP cookies. It measures 1:1 with and tastes almost exactly like “real” sugar!

• Don’t forget, you can save 20-25% on monk fruit using my discount codes! See below for details 🙂

What’s in Healthy Oreos?

Ingredient #3. Avocado oil for an unrefined, healthy oil with a neutral taste. I buy mine from Aldi 🙂

Ingredient #4. Flax as a nutrient-rich egg replacer. Ground flaxseed plus water helps bind the dough together. If you’re not egg-free, a real egg should work, too.

Ingredient #5. Coconut flour to help these have a crisp texture. I tried leaving it out, but they were a little too oily.

The Right Cocoa for REAL Oreo Flavor

Ingredient #6. Dark Cocoa for classic, smooth chocolate flavor.

This cocoa is dutch-processed making it less bitter and a deeper color than raw cacao powder.

This ingredient is KEY to the “Oreo” taste.

If you use raw cacao or regular cocoa, your cookies will not taste or look right. You have been warned, lol.

You can find dark cocoa on Amazon HERE and in some grocery stores. Just be sure that it says “special dark,” or “dutch processed” or “black cocoa.” Simply saying 100% cacao on the label does NOT mean it is dark cocoa.

Easy Homemade Sandwich Cookies

These copycat Oreo cookies are easy to make. Seriously. This recipe is simple and easy enough for kids to join in on the baking fun!

It’s a straightforward method of mixing the dry ingredients in one bowl, wet in another, and then combining them.

Make a ball of dough and roll it between two pieces of parchment paper so it doesn’t stick.

Cut circles, gather the scraps and repeat.

*If you don’t have a circle cookie cutter, no worries! Get creative and find something else that’s a small circle, like a lid or cup. I used a plastic champagne glass and it was PERFECT.

ps. There’s no need to chill the dough like in conventional recipes (since there’s no butter to worry about melting). It works perfectly as-is! And that’s a major time-saver. 

For a more authentic Oreo look:

1. Roll the dough super thin. Mine came out a little on the thick side. I’ll roll them thinner next time.
2. Also, the bottoms of the cookies are blacker and more shiny than the top. Use that bottom as the outsides of the cookie 🙂
3. If you’re feelin’ fancy, stamp your cookie dough. These cookie stamps I found on Amazon are super cute!

THE Dairy-Free CREAM CENTER

The final main ingredient to recreate the classic “Oreo” taste is…

Ingredient #7. Palm shortening aka Palm oil for the best tasting dairy-free cream filling!

It’s solid at room temp and softens beautifully to make mouth-watering bakery-style frosting (like on my cutout sugar cookies). SO GOOD.

*Be sure to use a sustainable brand. I use this one. I buy it from Target in the baking aisle.

THE CREAM IS ZERO NET CARBS, Y’ALL. And I could just eat it with a spoon it’s so good!

What else can I use? (Can I use Butter??)

I know I’ll get questions on a sub for palm oil/shortening. And the answer is: I haven’t found a perfect sub. There are some options, but they’re not ideal.

• If you can have dairy, softened butter will work ok. It will be softer in texture and taste buttery. This would be my first recommendation though. Either dairy butter or a dairy-free butter alternative.
• Solid, refined coconut oil is a possibility for dairy-free, but it will have a slightly oily taste.
• Coconut cream would be too light (it’s more like whipped cream). But you can try it if you want! Maybe thicken with tapioca starch?
• Cashew cream is a possibility, but the flavor will be different than “real” Oreo cream.
• Palm oil really is the BEST ingredient for this oreo cream filling so use that if you can.

How to Make Keto Cream Filling

I used my stand mixer to soften the palm shortening. It literally only takes 10 seconds! If you don’t have a stand mixer, a hand mixer should work, too.

Add in powdered monkfruit*, vanilla and a dash of salt and it’s ready in less than 5 minutes.

*See the notes for how to make your own homemade powdered sweetener. Super EASY and also takes 10 seconds. 

Tips For Mess-Free Frosting

A little trick is to place the frosting in a baggie (a sandwich size works here) so it doesn’t get everywhere when you’re trying to frost the cookies.

It makes a perfect, clean frosted center. Just pipe a dollop into the center and squish it down with the other cookie on top. The squishing is FUN, haha.

How to Make & Use a Pastry Bag:

1. Grab a small (like really small) bowl and place a ziplock bag inside and open it as much as you can.
2. Fold over the sides of the baggie and use a spatula to scoop in all the frosting.
3. Squeeze the frosting into the bottom corner of the bag and squeeze out the air on top. Make sure it’s sealed tightly. Twist the bag so the frosting doesn’t creep up.
4. Snip off the corner of the bag (about 3/4″ opening)
5. Squeeze the bag to pipe on the frosting. I used a big dollop, about a heaping Tbs on each Oreo.

Your frosting/cream will stay fresh in this bag for a LONG time because palm shortening is shelf stable.

You can even refrigerate it or freeze it for even longer storage. Just bring back to room temp to use it again.

For FIRM (no-squish) Cream Filling

If you keep these cookies refrigerated, the filling stays firm and doesn’t squeeze out when you take a bite.

The cream will stay firm, the cookies will be super crisp and fresh (and not too hard).

Technically, these cookies are safe to leave at room temp, but for optimal taste experience, I would keep them in the fridge (especially during the hot summer months.)

If your cookies and cream are thick like in these photos, I like to let them sit on the counter for about 15 minutes to soften slightly. I discovered that the cookies can be rolled slightly thinner for an even more “authentic” Oreo experience.

But you can make the cream “double stuff” if you like! And make you cookies nice and thick if you want, too. They are still crisp and crunchy either way. Just know that you can also adjust the way the cream feels by temperature and how much you use. Cold = firm, warm = squish.

How to Store Homemade Keto Cookies

I recommend keeping these in an airtight container lined with a paper towel and storing them in the refrigerator. Doing this allows them to stay fresh for at least 7-10 days.

Since there are no preservatives or additives like store-bought Oreos, they will not be able to sit on a shelf for …years, ha. At room temperature, these will have the best freshness and crispness within 5 days.

Using a paper towel to line the container helps to absorb the natural moisture that could make them start to soften. It aids in keeping them nice and crisp.

Can You Freeze Homemade Oreos?

YES, these can absolutely be frozen for extended freshness. Any kind of air-tight container will work. But I recommend wrapping them tightly in something like a zip-top bag with paper towels so there is no air trapped with them in the freezer.

Be sure to thaw before enjoying so they’re not too hard to bite. This can be done by leaving them on the counter for 30 or so minutes to soften.

(Dairy-Free!) Keto Cookies & Cream Ice Cream!

Wanna take this recipe NEXT LEVEL? Turn it into ice cream! YASSS.

Use my 4-ingredient Dairy-Free Keto Ice Cream recipe and blend in 1 or 2 Oreos directly into the base.

Then crush up 1 or 2 more Oreos and add them at the end of churning or after you transfer it to a container to freeze.

I CAN NOT WAIT TO TRY THAT.

More Keto Cookie Recipes

• Oatmeal Cream Pies
• Sugar-Free Sugar Cookies with Frosting
• Mexican Wedding Cookies
• Chewy 1-Carb Snickerdoodles

If you make these Oreos, be sure to tag me on Instagram @emily.likes.food #prettypies so I can see!

Guilt-Free Oreos

Crisp chocolate cookies filled with luscious vanilla cream and none of the guilt!

4.58 from 7 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 35 minutes

Servings: 15 servings

Author: Emily

Ingredients

US Customary - Metric

Chocolate Cookies

• 3/4 cup almond flour
• 1/3 cup dark cocoa powder
• 1/3 cup + 1 Tbs monkfruit granules
• 1/3 cup avocado oil - or other neutral tasting oil
• 2 Tbs coconut flour
• 1 flax egg (1 Tbs ground flax + 3 Tbs water) - or 1 large egg
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp pink salt

Vanilla Cream

• 2/3 cup Spectrum palm shortening
• 7 Tbs powdered monkfruit - see notes
• 1 tsp vanilla extract
• dash of pink salt

Instructions

To make the cookies:

• Preheat oven to 350°. Line a baking sheet with parchment paper.
• In a small bowl, mix together flax and water and set aside to thicken.
• In a medium mixing bowl, whisk together dry ingredients (almond flour, dark cocoa, monkfruit, coconut flour, salt and baking powder). Use a measuring cup or spatula to smash out the lumps.
• Add oil and vanilla to the flax mixture. Pour wet ingredients over dry and mix. If dough is too wet, add a sprinkle of almond flour. If to crumbly, add a splash of water.
• Form a ball of dough and place it on a large piece of parchment paper. Place another piece of parchment on top and roll to 1/8" thickness (or even thinner, if you like).
• Cut 2" circles using a cookie-cutter (I used a plastic champagne glass). Gather the scraps and re-roll and repeat until all the dough is used up.
• Place cookies on baking sheet 1/2" apart and bake about 18-20 minutes until the edges are firm and centers spring back when pressed. (watch so they don't burn!) Cool completely on a rack before frosting. *cookies will continue to crisp as they cool.

To make the cream:

• Add palm shortening to a stand mixer with the paddle attachment (a hand mixer should work, too). Mix for about 15 seconds to warm/soften. Add remaining ingredients and beat until fully mixed.
• Place a dollop of cream on a cookie (pipe it on with a baggie to make it easier!) and top with another cookie.
• (Optional- for firmer cream, chill frosted cookies for 30 minutes) Enjoy!

Notes

To store: For best freshness (and for firm cream filling), keep refrigerated in an airtight container. Should last for 5-7 days, or about 1 month frozen. 

To serve: remove from fridge and place on the counter for about 20 minutes.

Frosting can be made ahead and refrigerated until ready to use (bring back to room temp before using). Frosting will stay fresh in a piping bag for about 2 weeks.

To make homemade powdered "sugar": blend granulated monkfruit in a small blender for about 10 seconds until powdered. Measure after blending.

Nutrition Facts

Guilt-Free Oreos

Amount per Serving

Calories

171

% Daily Value*

Fat

 

17.7

g

27

%

Carbohydrates

 

13.2

g

4

%

Fiber

 

1.1

g

5

%

Sugar Alcohol

 

10.7

g

Net Carbs

 

1.4

g

Protein

 

2

g

4

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag @emily.likes.food #prettypies!

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

Lakanto Monkfruit from:

• Thrive Market  (use my referral link to save an extra 25% on your first order)
• Amazon
• Lakanto.com Click here {use code PRETTYPIES to save 20% on your order}

Dark (Dutch Process) Cocoa available here on Amazon

Approximate Macros for one “Oreo”

• Cal 171
• Fat 17.7 g
• Total Carbohydrate 13.2
• Sugar Alcohol 10.68
• Fiber 1.1 g
• Net Carbs 1.45
• Protein 2.1 g

Did you make this recipe? Be sure to leave a star rating and/or review below and tag me on Instagram @emily.likes.food #prettypies so I can see!