The Best Low-Carb Oreo Cookies


Step 1To make the cookies, place the softened butter, Swerve and vanilla extract into a 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.

Step 2In another 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.

Step 3Add 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.

Step 4Place the dough on a piece of cling film and wrap around until you create a flat "loaf". Refrigerate for 2 hours, or overnight.

Step 5Preheat 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.

Step 6Dust 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.

Step 7Cut out the cookies using a 6 cm (~ 2 1/2 inch) diameter cutter.

Step 8Use a sharp knife to carefully lift the cookies off the mat (they will be fragile).

Step 9Place 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.

Step 10Once the cookies are cool, you can prepare the filling.

Step 11In a mixing bowl, cream the softened butter, coconut butter, powdered Swerve, and vanilla extract.

Step 12To 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.

Step 13Pipe the buttercream in the centre of half of the cookies.

Step 14Place another cookie on top and gently squeeze until the butter cream reaches the edges.

Step 15If you're using food colouring, add it to the remaining buttercream and beat again. Fill your piping bag.

Step 16Pipe the buttercream in the centre of half of the cookies.

Step 17Add another cookie on top and gently squeeze to evenly distribute the filling.

Step 18When done, place in an airtight container. Serve immediately (the buttercream will be soft) or refrigerate until set, for about 30 minutes.

Step 19To store, keep refrigerated for up to a week, or freeze for up to 3 months. 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). Serve with unsweetened nut or seed milk, Hot Keto Mocha or Low-Carb Chai Tea Latte.