Low Carb Homemade Oreos

Low Carb Homemade Oreos

HOMEMADE OREOS?!? You better believe it! This recipe is a double whammy: it’s made from all clean ingredients, AND it’s low carb! You can use either grass-fed butter or coconut oil as your fat in this recipe, but butter will produce a much crispier, more Oreo-like texture. You can get creative with your filling by using natural food dye to make these cookies a festive treat! After assembling your Oreos, I recommend letting them sit in the fridge for a few hours so the filling will firm up—don’t worry, the cookies still keep their crispness!


Wafer Dry Ingredients
  • 1.5 cup almond flour
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup cocoa powder
  • 2/3 cup coconut flour
  • 1/2 tsp salt
  • Wafer Wet Ingredients
  • 2 eggs
  • 1/2 cup grass-fed butter softened (or coconut oil, solid but softened
  • 1.5 cups sweetener of choice (stevia/erythritol for low-carb)
  • Filling
  • 1/3 cup grass-fed butter (or coconut oil, but butter creates a more Oreo-like taste)
  • milk of choice , just a splash
  • 1.5 cups powdered sugar (use sugar-free for low-carb)
  • 1/4 tsp salt
  • 1 tsp vanilla
  • Procedure

  • Preheat oven to 315°F (155°C).
  • Mix dry ingredients together. Sift dry ingredient mixture.
  • In a stand mixer, mix wet ingredients with sugar. Add dry ingredients gradually.
  • Mix until well integrated. Dough will be a bit crumbly, but that’s fine! Press dough together into a ball, wrap in plastic, and refrigerate for 20 minutes.
  • Between parchment, roll out dough to be ⅛ of an inch thick, or even less.
  • Use 2-inch cookie cutter (or even the rim of a glass) to cut circles out of the dough.
  • Place on a baking sheet lined with parchment and lightly sprayed.
  • Bake for 8 to 10 minutes. BEWARE! They will burn quickly, so keep an eye on them.
  • Remove from oven and allow to cool completely on wire baking rack. (They will crisp up as they cool, so don’t worry if they’re a bit soft at first.)
  • Combine filling ingredients in a large mixing bowl.
  • Beat together using a hand mixer.
  • Refrigerate filling for a few minutes, or until ready to use.
  • Spread filling onto cooled Oreo cookie and sandwich between another cookie.
  • Repeat with remaining cookies and filling. Place Oreos into refrigerator to firm up.
  • Yields ~50 Oreos
  • 3g total carbs | 0g sugars | 3g dietary fiber | 0g net carbs
  • Nutritional Info

    Serving: 1 Oreo sandwich cookie
    ~50 servings
    Calories: 61

    • 3g Carbs

    • 5g Fat

    • 2g Protein

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