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. Oreos – Keto, Gluten Free, Low Carb, Grain Free – You must try this recipe.
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- 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
- 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)
- Pre-heat oven to 350 degrees.
- In a medium bowl mix together the dry ingredients.
- In a separate bowl, cream together the Swerve and butter until light and fluffy, about 2 minutes.
- Add egg and vanilla, mix until fully combined.
- Add dry ingredients and mix until combined.
- 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!
- Bake cookies for 12 minutes. Let cool completely before filling.
To make filling:
- Using a food processor, cream together cream cheese, and butter.
- Mix in vanilla extract.
- Gradually mix in powdered Swerve.
*Adding coconut oil to the vanilla cream improves the texture quite a bit. It also adds very little taste, but you can always use refined coconut oil (tasteless) or simply add more butter.
Please note that nutrition facts were estimated per keto oreo cookie. We found the recipe to yield 24 sandwich cookies (i.e. 4 dozen single cookies).
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