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Keto OREOS!!! Less than 2 Net Carbs per cookie!

Updated: Jan 15

This dough is very finicky, I tried to make it easier to work with but everything I tried resulted in a soft, dry cookie, not the crispy cookie I needed for an Oreo. So I just had to work with it. Definitely check out the video for step by step instruction at because you may think the dough is incorrect if you don't see the texture you need. It should act like kinetic sand, dry and wet at the same time.

The egg white protein powder is essential for this recipe, I tried it without and I couldn't get it to work. You only need 2 Tbs. so you can make a lot of batches with a bag of it. I got "It's Just" brand on Amazon. I've seen egg white protein at stores but its usually a huge tub. This is what gives a very crispy cookie texture.

Rolling out the dough is a little tricky, I found that an 1/8th inch thick is the thinnest you can go if you want a crispy cookie. I don't know the science behind it but rolling it out thin creates a dry crumbly cookie. When rolling out with a rolling pin, you need parchment paper on the bottom and top. I just pat it out with the palm of my hands to an 1/8th inch thick then cut out my cookies. It likes to form back together once cut but it's pretty easy to pull apart and reform it into the cookie shape you want. Once baked I like to flatten them to be a thinner cookie, this is optional, it will be crispy once cooled even when thick. They are very fragile until completely cool, so be careful flattening then, if you bump them they will fall apart They may not be the prettiest cookie but they are a nice crispy chocolate cookie to fill with delicious filling.

If you don't have unflavored whey protein you can up the coconut flour to 7 Tbs., may need more or less to get the right consistency. I wanted to reduce the coconut flour to cut down on the graininess and coconut flavor but it will work with all coconut flour.

Oreo Cookie Recipe:

29g Unflavored Whey Protein powder (I can't vouch for any powder beside ISOPURE, it works great in baked goods) (one scoop)

40g Coconut flour (5 Tbs.)

1 Tbs. Dutch Cocoa powder (6 g)

2 Tbs. Egg white protein powder (16 g)

Pinch of salt

60g Coconut oil (1/4 Cup)

28g Keto Dark Chocolate chips (Lily's is the brand I use) (approximately 2 Tbs.)

36g Powdered alternative sweetener (about 4 Tbs., may vary with brands and especially if very lumpy) (I used Anthony's powdered monkfruit/erythritol blend)

1/2 tsp. Liquid stevia

1/2 tsp. Vanilla extract


  1. Preheat oven to 350 degree and have a baking sheet with parchment paper ready

  2. Sift Protein powder, coconut flour, cocoa, egg white protein and salt together and whisk

  3. Melt coconut oil then sift in powdered sweetener and whisk

  4. Microwave chocolate to just give it a head start, then add to coconut oil sweetener mixture and whisk to continue melting chocolate until fully combined

  5. Add in vanilla extract and liquid stevia and whisk to combine

  6. Mix the wet ingredients into the dry with a spatula, switch to using your hand to make sure all the dry ingredients are incorporated, should feel like kinetic sand dry but wet

  7. Let cool to room temperature, this will all depend on how hot the coconut oil was, don't let it sit too long though, the longer it sits the dough will dry out, and that makes for a less crunchy cookie

  8. Pat out the dough on a clean surface to 1/8th inch thick. Can also roll out the dough but using a piece of parchment paper on the bottom and top. And once you use the one on top the dough may start to stick a little when trying to re roll the dough

  9. Cut out small circle cookies smaller than you want your finished result, using an offset spatula or knife, carefully pick up the cookies to transfer them onto the parchment lined baking sheet, they may squish or break but just oat them back into shape on the parchment

  10. Can place then only an inch apart on the sheet, they will not spread, but leave enough room the flatten when they come out of the oven

  11. Bake for 7 minutes rotating once while baking

  12. Once cooked pull them out and flatten with palm or if too hot place a piece of parchment over them and flatten with a measuring cup or glass

  13. Let cool for 10 minutes on the sheet tray then transfer on a cooling rack with an offset spatula, they will be fragile until completely cool and set

Macros for just cookies: Can make several different amounts of cookies depending on the size of the cutter used with a 2 inch cutter I got 16 cookies to make 8 Oreos.

1368 Calories

130g Fat

43g Total Carbs

23g Fiber

14g Net Carbs

6g Sugar Alcohols

50g Protein

Oreo Filling:

4 Tbs. Soft Butter (I used salted because it cuts the sweetness a little)

1/2 Cup + 2 Tbs. Powdered Alternative Sweetener (sifted then measured)

1 Tbs. Cold Water

3/4 tsp. Unflavored Gelatin

1/4 tsp. Vanilla Extract

  1. Cream the butter until smooth

  2. Add the gelatin into the cold water to bloom in a glass bowl, make sure all the gelatin has contact with the water

  3. Sift powdered sweetener then measure out the 1/2 cup and 2 tablespoons and add to the butter

  4. Whip and scrape down several times until fully whipped and no longer grainy

  5. Add in the vanilla extract and whip

  6. Melt the gelatin and water in the microwave, takes less than 30 seconds

  7. Add the gelatin and whip quickly so you don't get gelatin lumps in the filling

  8. Scrape down and mix until fully combined

  9. Place into a piping bag or ziplock bag, cut a half inch size hole in the bottom or corner

  10. Pipe filling just into the center of the bottom cookie and top with another cookie and squish until the filling is a few millimeters from the edges probably won't need all the filling

  11. Let set at room temperature in an airtight container for several hours for the filling to set, or just eat right away, but the filling will squeeze out but still taste delicious!

Macros for all the filling: (May not need it all)

416 Calories

46 g Fat

0 Carbs

3 g Protein

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