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Oreos – Keto Recipe

Who doesn’t love separating the Oreo’s and dipping them in milk? It is something that warms your heart to feel like a child again as you sit at the kitchen table and enjoy cookies and milk. So try this helthy version instead of the scary trans-fats and high fructose corn syrup in real Oreo’s.



  • 2 1/4 cups almond or hazelnut flour
  • 3 tablespoons coconut flour
  • 4 tablespoons cocoa powder
  • 1 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup Swerve Sweetener
  • 1  egg
  • 1 teaspoon vanilla extract

Cream Filling

  • 4 oz. cream cheese – softened
  • 2 tablespoons butter
  • 1/2 teaspoons vanilla extract
  • 1/2 cup powdered Swerve (you can grind granulated Swerve in a spice grinder)


  1. Pre-heat oven to 350 degrees.
  2. In a medium bowl mix together the dry ingredients.
  3. In a separate bowl, cream together the Swerve and butter until light and fluffy, about 2 minutes.
  4. Add egg and vanilla, mix until fully combined.
  5. Add dry ingredients and mix until combined.
  6. Roll out dough between two sheets of waxed paper to a rectangle about 1/8 of an inch thick. Using a circle cutter, cut out as many cookies as you can. Place them onto a parchment-lined cookie sheet. Re-roll out cookie dough until you run out!
  7. Bake cookies for 12 minutes. Let cool completely before filling.

To make filling:

  1. Using a food processor, cream together cream cheese, and butter.
  2. Mix in vanilla extract.
  3. Gradually mix in powdered Swerve.

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