Sugar Free & Low Carb Copycat Oreos. Almost ZERO carbs and as close to the real thing as you can get.
My healthy secret ingredient creates the deep colour of these keto biscuits (cookies), delivering a satisfying crunch and a slight graininess that mimics traditional Oreos.
I’ve also found a way to make the filling without relying on large amounts of powdered sweetener, so you get the right level of sweetness without the expense or excess bulk of icing sugar.
If you’ve been missing Oreos while following a keto lifestyle, this recipe is one to try. Super simple, wholesome and perfectly dunkable, these Sugar Free & Low Carb Copycat Oreos are a delightful treat.
How to Make Sugar Free & Low Carb Copycat Oreos
A quick note: I went through several baking failures before landing on the right balance of ingredients and quantities. You can customise the recipe, but altering proportions may change the flavour and texture. I’ve documented what worked best for me.
My secret ingredient is activated charcoal powder.
Some recipes use black (heavily-dutched) cocoa, but it can be difficult to source in some regions and expensive to import. Activated charcoal is a convenient alternative that creates the dark cookie colour without affecting the flavour when used in small amounts.
If you prefer not to use activated charcoal, you can omit it or substitute ultra-dutched black cocoa if you can find it. If you do use charcoal, handle it carefully as it can stain porous surfaces.
For the filling, I avoided a traditional buttercream that requires large amounts of powdered sweetener by adding a little coconut flour. This reduces the need for excess sweetener, produces a less cloying texture and helps the filling hold its shape without oozing out of the cookies.
You can omit the coconut flour if you prefer and adjust the powdered sweetener to reach your desired consistency, but the version below gives a balanced, economical filling with good texture.
Enjoy!
- For the Oreo biscuits:
- 100g unsalted butter
- 60g erythritol
- 1 tsp pure stevia powder
- 1 medium egg
- 1/2 tsp instant espresso coffee
- 50g unsweetened cocoa powder
- 1/2 tsp baking powder
- 15g (2 tbsp) activated charcoal powder (optional)
- pinch fine Himalayan pink salt
- 100g extra-fine almond flour (see notes)
- For the Oreo filling:
- 30g unsalted butter
- 30g powdered erythritol or other icing-style sweetener
- 3/4 tsp vanilla extract
- 3 tsp cold water
- 9g (3 tsp) fine coconut flour
- Soften the butter, then beat it with the erythritol and stevia until creamy and smooth. Add the egg and mix well.
- Dissolve the instant coffee in 1 tsp of water and whisk it into the butter-and-egg mixture.
- Add the salt, sifted cocoa powder, baking powder and activated charcoal (if using). Stir in the almond flour until a smooth dough forms.
- Shape the dough into a log, wrap it in cling film and chill for 1 hour.
- Lightly dust a sheet of non-stick paper with cocoa powder and place a quarter of the dough on it. Roll out to 3–4 mm thickness (dust both sides with cocoa and cover with cling film to prevent sticking).
- Cut out circles, place them on a tray lined with non-stick paper and chill while you roll the remaining dough. You should get about 20 large biscuits or 32 Oreo-size ones.
- Preheat the oven to 160°C fan while the biscuits chill.
- Bake for 10 minutes. Remove from the oven and leave undisturbed until completely cooled to set the texture.
- Soften the butter, then mix it with the powdered sweetener, coconut flour, vanilla extract and cold water. Stir vigorously until you have a smooth, spreadable paste.
- Spread a little filling on one biscuit, top with a second biscuit and press gently. Wipe away any excess filling.
- Repeat until you have 10 large or 16 standard-size sandwich cookies.
Your feedback matters! Please leave a comment if you try this recipe and consider sharing a photo with the hashtag #queenketo. Thank you! 🙂