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The Best Low-Carb Oreo Cookies

4.6 stars, average of 125 ratings

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These low-carb Oreos are amazing! I have to admit they do take more work than most quick & easy keto cookies but they are totally worth the effort, especially if you want to make a great treat for a festive occasion such as Halloween, Holidays or even Valentine's Day.

To make these healthy sugar-free Oreos more authentic I used black cocoa powder which I found on Amazon. If you can't get black cocoa powder, you can use just Dutch process cocoa powder or even raw cacao powder will work. The only difference will be in the colour.

To give my keto Oreos a spooky effect, I use natural food dye (based on spirulina and curcumin) in the filling. If you are making these for Thanksgiving or Christmas, keep the buttercream plain or add a pinch of turmeric for a yellow effect, or a tablespoon of cocoa powder. I can even imagine making these for Valentine's by adding some beetroot powder — the options are endless!

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I made these keto-friendly Oreos three times until I was happy with the result. So there are a few things you should keep in mind:

  • You will need to use either glucomannan powder or xanthan gum to prevent the dough from being too fragile. If you skip this ingredient, the dough will be very difficult to work with.
  • You have to refrigerate the dough before rolling. If you don't refrigerate it, the cookies will be difficult to cut out and the dough will tear.
  • Make sure to let the cookies cool completely after baking to crisp up before. They have to be cool before adding the filling.
  • These cookies burn easily. They are black and so you won't be able to tell by colour. You will have to taste or smell the cookies. I baked the first batch for 8 minutes, the second batch for 9 minutes (best result) and the third for 11 minutes (a few were burnt).
  • Although you might be able to swap coconut flour for almond flour, I haven't tried it in this recipe. If you use coconut flour, you will need to make major adjustments such as use more eggs and/or more liquid ingredients. Also, keep in mind that coconut flour works best for chewy cookies — not for crispy cookies like these Oreos.
  • If you don't have both flax meal and chia seeds, they can be substituted with one another.
  • Instead of baking powder, which often contains gluten and starches, I use baking soda and cream of tartar. You can substitute cream of tartar with an equivalent amount of apple cider vinegar or lemon juice. Instead of adding the vinegar into the dry mix, combine it with the creamed butter.

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Hands-on Overall

Serving size oreo

Allergy information for The Best Low-Carb Oreo Cookies

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, oreo)

Net carbs2 grams
Protein3.1 grams
Fat13.6 grams
Calories142 kcal

Calories from carbs 6%, protein 9%, fat 85%

Total carbs4.4 gramsFiber2.5 gramsSugars1.1 gramsSaturated fat5.7 gramsSodium54 mg(2% RDA)Magnesium40 mg(10% RDA)Potassium118 mg(6% EMR)

Ingredients (makes 24 oreos)



  1. In a mixing bowl, combine all of the dry ingredients: almond flour, both types of cocoa powder, flax meal, ground chia seeds, glucomannan powder, baking soda, cream of tartar and salt.
    The Best Low-Carb Oreo Cookies
  2. Place the softened butter, Swerve and vanilla extract into a another bowl. Using an electric mixer, beat until well combined and creamy. Add the egg and beat again (don't worry if it splits a little). If you are using vinegar instead of cream of tartar, add it too. The Best Low-Carb Oreo Cookies
  3. Add about half a cup of the dry mix while beating slowly, and then add all of the dry mix and beat until you create sticky dough. The Best Low-Carb Oreo Cookies
  4. Place the dough on a piece of cling film and wrap around until you create a flat "loaf". Refrigerate for 2 hours, or overnight.
  5. Preheat the oven to 175 °C/ 350 °F (fan assisted). Once chilled, cut half of the dough and place the remaining dough back into the fridge.
  6. Dust a non-stick mat with some of the remaining cacao powder. Put the dough on the mat and place cling film on top (or use a rolling pin with a silicon layer like I did). Roll out until thin (about 1/2 cm/ 1/4 inch thick). Roll the dough back into a ball and repeat the step. Dust with more cocoa powder as needed. The Best Low-Carb Oreo Cookies
  7. Cut out the cookies using a 6 cm (~ 2 1/2 inch) diameter cutter. The Best Low-Carb Oreo Cookies
  8. Use a sharp knife to carefully lift the cookies off the mat (they will be fragile). The Best Low-Carb Oreo Cookies
  9. Place on a greaseproof lined baking tray (don't move them around after that as they may tear). Bake for 8-10 minutes, or until set (mine took 9 minutes). Remove from the oven and let them cook down completely, for 1-2 hours or overnight. Do not touch the cookies before they are completely cool - leave them to crisp up on a cooling rack. The Best Low-Carb Oreo Cookies
  10. Once the cookies are cool, you can prepare the filling. The Best Low-Carb Oreo Cookies
  11. In a mixing bowl, cream the softened butter, coconut butter, powdered Swerve, and vanilla extract. The Best Low-Carb Oreo Cookies
  12. To make filling your piping bag easier, place it upright in a tall glass. Place the buttercream inside the piping bag. Optionally, you can leave part of the buttercream in the bowl and add natural food colouring.
  13. Pipe the buttercream in the centre of half of the cookies. The Best Low-Carb Oreo Cookies
  14. Place another cookie on top and gently squeeze until the butter cream reaches the edges. The Best Low-Carb Oreo Cookies
  15. If you're using food colouring, add it to the remaining buttercream and beat again. Fill your piping bag. The Best Low-Carb Oreo Cookies
  16. Pipe the buttercream in the centre of half of the cookies. The Best Low-Carb Oreo Cookies
  17. Add another cookie on top and gently squeeze to evenly distribute the filling. The Best Low-Carb Oreo Cookies
  18. When done, place in an airtight container. Serve immediately (the buttercream will be soft) or refrigerate until set, for about 30 minutes. The Best Low-Carb Oreo Cookies
  19. To store, keep refrigerated for up to a week, or freeze for up to 3 months. The Best Low-Carb Oreo Cookies These keto Oreo Cookies make a great gift too! Just make sure to keep them refrigerated (they will keep outside for up to about an hour before the filling gets too soft). The Best Low-Carb Oreo Cookies Serve with unsweetened nut or seed milk, Hot Keto Mocha or Low-Carb Chai Tea Latte. The Best Low-Carb Oreo Cookies

Ingredient nutritional breakdown (per serving, oreo)

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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (9)

I appreciate that you tell us what not to do because you've probably already tried it.  I can't wait to make this recipe.  Thank you.


Hope you like it!


Unpopular opinion-the stuffing in Oreos is gross and best peeled out. Also, a package should be opened and allowed to stale for a couple days for best texture. ;)
In other words, thanks for the chocolate cookie recipe. It looks yummy!


Interesting! I have to agree, I was never a fan of the filling 😊


what is 1/2 PACK of butter?
and why the mix btw measurements?
e. g. filling: 1st ingredient is in grams, next is tsp?
too confusing, sorry...
the recipe sounds great, who doesnt like an oreo!
even fried!


I listed both grams and ounces - I think that should help no matter where you are from? I don't live in the US and here in the UK one pack is 250 g (thus 1/2 pack). I'll change it to a combination of cups and tablespoons but personally I find that confusing because I didn't measure it in tablespoons (that's why you can see slices). Generally, when it comes to baking where small differences can lead to failures, cups/tablespoons etc are always an estimate and I prefer to go by grams/oz because that's the most accurate way.


I love that Martina includes all of the measurements, I find that very helpful to have grams and ounces and I always weigh my ingredients when I bake. But I can see how it can be confusing for US readers because they are always used to cups.


We are more used to seeing butter in tablespoons or in sticks.  One stick being 8 tablespoons and normally butter wrappers have the lines for this.
I agree with the author, when it comes to baking, volumetric measurements are not as accurate as weight.


I live in the U.S. and I have a kitchen scale, I'm also a chemist so I do think in grams so maybe that's why it wasn't a problem for me.