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(1g net carb!) Keto Oreo Cookies 🥛

Just like the original, expect from these keto oreo cookies a scrumptious vanilla cream sandwiched between two (properly crisp!) dark chocolate cookies… but at just 1g net carb a pop!

Gluten free & keto oreos stacked with a glass of milk
(1g net carb!) Gluten Free & Keto Oreo Cookies

Gluten Free & Keto Oreo Cookies

Nice ‘N Crisp!

Let’s face it, who doesn’t love separating these classic sandwich cookies and dunking them in milk?! There’s a reason classic become classics, and oreos are a prime example.

And for real, not much (if at all) is lost in this gluten free and keto version. If anything, you’re gaining freshness and flavor and losing all the processed junk. 

Plus, think 1g net carbs a pop! And feel free to think of the vanilla cream filling as a mini fat bomb; i.e. these cookies are an ideal keto macro situation!

p.s. the base recipe for the cookies is very similar to my grain free and keto thin mints. So you can always whip up a batch and add vanilla cream filling to half (i.e. Oreos) and dip the rest in peppermint chocolate (ie. thin mints). Double win!

Keto chocolate cookie dough
Grain Free, Gluten Free & Keto Oreo Cookies

The Deets

Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you haven’t done it before, takes a bit longer to incorporate than with good-old sugar. But don’t give up, and keep going until you’ve got the sweetener well incorporated into soft and fluffy butter.

The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).

And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few (and a sprinkle of cocoa powder always helps too).

Unbaked keto chocolate wafer cookies
Grain Free, Gluten Free & Keto Oreo Cookies

The Chocolate

Without fear of stating the obvious, Oreos are one dark chocolate cookie. As in actually black. Such hue (and resulting taste) is the result of partially replacing Dutch-processed cocoa with a black cocoa.

Having said that, you can always just use all regular cocoa. Simply expect a lighter hue.

For the Dutch-processed alkaline cocoa I always highly recommend Valrhona, known to be one of (if not the) best cocoas in the world.

Closeup keto chocolate wafer cookies
Grain Free, Gluten Free & Keto Oreo Cookies

The Flours

Oreos are traditionally a wheat cookie. To make them gluten free and keto, I found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.

Piping on the vanilla cream filling of the oreo cookies
Grain Free, Gluten Free & Keto Oreo Cookies

The Sweetener

Erythritol lends a very similar crunch and chew to sugar for crisp cookies, and no other low carb natural sweetener does that (xylitol takes up to a day to crunch up and will result in chewy cereal!).

My current favorite for these guys? Lakanto without a doubt. The added monk fruit means the least cooling effect (in my opinion!).

Just note that erythritol takes a while to crunch up post baking. So give your cookies ample time (think anywhere from 2-4 hours) to get nice and crisp.

Also keep in mind that, as much as I’m a fan of allulose and xylitol in general, they result in chewy rather than crisp cookies here (as it takes up to a day or two to go back to its solid state!). So no xylitol or allulose please. And in case you’re wondering about Pyure, I’m never a fan of stevia (in any shape or form) coming in contact with chocolate (a not-so-nice aftertaste). But if you’re immune to it, technically Pyure also works here.

For the vanilla cream filling, however, you can pretty much use whatever sweetener floats your boat. But it must be powdered

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Lakanto powdered or Swerve confectioner’s.

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Just baked keto chocolate wafer cookies
Grain Free, Gluten Free & Keto Oreo Cookies
Assembling a keto oreo cookie with vanilla cream filling
Grain Free, Gluten Free & Keto Oreo Cookies
Keto oreo cookies in a box
Grain Free, Gluten Free & Keto Oreo Cookies

Gluten free & keto oreos stacked with a glass of milk

Gluten Free & Keto Oreo Cookies

Just like the original, expect from these keto oreo cookies a scrumptious vanilla cream sandwiched between two (properly crisp!) dark chocolate cookies... but at just 1g net carb a pop!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
5 from 29 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Cookies, Dessert
Cuisine European
Servings 24 oreo cookies
Calories 86 kcal


For the keto oreo cookies

For vanilla cream filling


  • Add almond flour, cocoa powder, xanthan gum, salt, baking soda and espresso powder (optional) to a medium bowl. Whisk until thoroughly combined and set aside.
  • Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes). 
  • Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 
  • With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
  • Wrap cookie dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight).
  • Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
  • Roll out the dough between two pieces of parchment paper until nice and thin. Cutout the rounds (Oreos are roughly 1 3/4 inches in diameter). 
  • Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking. 
  • Bake for 8-12 minutes. Since the cookies are dark already and you can't guide yourself by color, we suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here), but you'll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
  • Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (because of the sugar alcohol, this may take a few hours!). 
  • To make the vanilla cream filling, cream butter and coconut oil (or more butter) in a medium bowl with an electric mixer. Add in vanilla extract and a pinch of salt, and mix until fully incorporated. Add powdered sweetener to taste and mix until fully incorporated and light and fluffy in texture. 
  • Spread or pipe vanilla cream onto a cookie and sandwich between a second one. Refrigerate until set. 
  • The cookies themselves keep well, stored in an airtight container at room temperature, for 5 days to a week. Once you add the filling, keep them refrigerated in an airtight container for up to 3 days. The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).


*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). 


Calories: 86kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 138mg | Potassium: 34mg | Fiber: 1g | Vitamin A: 150IU | Calcium: 18mg | Iron: 0.5mg
Keyword gluten free oreos, homemade oreo cookies, keto oreos
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Jenn Ruff says:

    5 stars
    I rolled these into logs, refrigerated overnight and then cut the rounds. I also added mint and green food coloring to half the frosting for a keto Christmas cookie exchange. Based on previous comments, I did reduce the salt slightly and they were perfect. These are a keeper!!!

  2. Katherine says:

    5 stars
    I have started using allulose as a sweetener for anything that doesn’t need to be crisp, erythritol blends still seem best for that purpose. Have you tried anything with allulose? I am about to make these longed for cookies and thought I might try it for the filling.

  3. Amayah says:

    Thank you! I wonder, how exactly am I sure this is keto-friendly? Like several other of your recepies, there is no indication of how much sugar is in it in the nutrition facts. Would you tell me how much sugar is in this? And possibly kindly add to all the other recepies that don’t have this detail? Thank you!

    • Paola says:

      HI Amayah! Please keep in mind that sugars are a form of carbs and the nutrition info is listed in ALL the recipes. You also know these are keto because ALL the ingredients are keto and very low carb. You can, however, run all the nutritional info yourself 😉 xo!

  4. Toni says:

    5 stars
    These turned out amazing! Our family of 4 (2 kids under 6) made them together throughout the day and it’s been great fun and super delicious 🙂
    Thanks for the great recipe!

  5. Marie says:

    5 stars
    I just made these and they were AWESOME! Hardest part of making this though is ot not eat them as you frost. lol I will AM going to make more! Thank you so much for sharing this AWESOME recipe, Paola! 🙂

  6. jane says:

    5 stars
    Another winner! I used a full cup of erythritol for the buttercream and thought it was wayyy too sweet but I’m the only one in this house who thought so. Took some to a friends’ dinner and everyone loved them. We really like the Thin Mint variation too!

    • Paola says:

      Great to hear Jane! And lol yup on the varying sweet taste buds! I get so many comments on sweetness throughout the blog all the time from you guys! Which is awesome, because you’ve helped me find a ‘keto range’ to include in the recipes 😉 xo!

  7. Martha Rojas says:

    5 stars
    Hello Paola!!

    I would love to do this recipe right away!!! But at the moment I only have Bob’s Almond flour and Xylitol and I don’t have Xanthan gum, would still work?


  8. jane says:

    Hi Paola, I’ve made your awesome thin mints (oh, so good) and would like to try this version. In the deets for the vanilla cream you list a bunch of sweeteners but in the recipe it says we use…? Curious which you do use? Thanks!

    • Paola says:

      Hi Jane! I just checked the post and it lists Swerve confectioners as the sweetener for the filling? Essentially you just want to be sure to use a powdered one (you can powder any sweetener yourself in your bullet or coffee grinder!) xo!

  9. Stephanie L says:

    Hi Paola! I’m about to try these and have already made the dough (it’s chilling in the fridge!)
    I was thinking of shaping the cookies and freezing them prior to baking, and I was wondering—should I use the (freezer-temperature) baking sheet I put the cookies on in the freezer, or transfer them to a room-temperature baking sheet prior to popping them into the oven?

      • Stephanie L says:

        Noted! Thanks for the quick reply 😀 (And by the way, I’ve had a chance to try a few of your other recipes and they all turned out awesome–so additional thanks for all your hard work!)

    • Paola says:

      Oh no! Did you add the xanthan gum (what brand?), are you using finely ground almond flour, and did you cream the butter properly until light and fluffy? those are the three things off the top of my head that could cause this problem. xo!

  10. M says:

    Just came across this recipe/website. I ordered the recommended coco because I’ve never tried it before. The best part of the whole recipe is the fact that stevia is so adamantly disliked! Gah! Stevia makes me want to claw out my taste buds for their own sake! Glad I found a Swerve friendly website! I’m definitely going to be going through these recipes now. Yay! Can’t wait to try the Oreos once the coco arrives.

  11. Emily says:

    What would you recommend as a second best alternative sweetener for someone who can’t do sugar alcohols? (If I have the tiniest bit it sounds like there are whales making balloon animals in my belly.)


  12. Sonia Mehrotra says:

    Hi….can the dough be made into logs and then refrigerated to be sliced into cookies for baking ?Thanks

  13. Brianne says:

    I know you probably are asked this a lot on your recipes, but is there a sub for almond flour you’d recommend? My son is highly allergic and I wouldn’t like him to eat one of these by accident.

    • Paola says:

      Hi Brianne! A good sub is sunflower seed flour, a lot of readers with nut allergies use it. Sometimes it can turn baked goods slightly green with baking soda, but tastes good 😉

  14. Brianne says:

    Two things:

    1) Clicking on your link from google search initially made a virus try to infect my computer. Luckily, Chrome caught it! Just as an FYI!
    2) Could you sub almond flour for anything else? We have a nut allergy in this house.

    • Paola says:

      Brianne thanks so much for letting me know (it’s a known hack and we’re working on it non stop!).

      On the almond flour, have you tried using sunflower seed flour? Many readers sub it in (same amounts) in my almond flour recipes. xo!

  15. Suzy says:

    Could you possibly suggest adjustments for a cookie cake version? I would use xylitol for the cookie to be chewy. To make about twelve (12) 1-inch slices? I’m gonna have to make it tmrw for my SO’s bday so if I don’t hear back from you on time I’ll wing it and go with quadrupling the recipe. 😬 I’m very new to baking in general, so please excuse me if this is absurd! And thanks in advance. 🙂

    • Suzy says:

      Omg I didn’t mean rate your recipe! I don’t even remember pressing it since I’ve never even tried it out! Sorry! 😡

    • Linda says:

      Try an ice box cake. Make a couple of batches and layer them in a springform pan with cream or do large cookies, the size of a plate,and stack them with the whipped cream layers. Plenty of recipes for construction online. Look at ina fattens ice box cake or smitten kitchens peanut butter ice box cake for how to build.

  16. Britania says:

    Hi Paola! You’re amazing and I’m so glad I found your quality recipes and insights! I’m making the chocolate wafer part of this recipe to make a chocolate cookie crust. The recipe (https://smittenkitchen.com/2014/02/chocolate-peanut-butter-cheesecake/#comment-1049969) calls for brown sugar in the crust and I’d like to use a touch of molasses with a sugar replacement. Would you recommend granulated swerve for that? Also any recommendations for how to research which sugar replacements to use in general? I’m keto-ing that whole cheesecake recipe linked above and am wondering if you would recommend granulated swerve for the cheesecake component as well? Thank you so much for your assistance on this and for this fabulous site. I’ve been practicing gourmet pastry as a hobby my whole life and I’m so relieved and excited to see that I can still play n bake now that I’m doing keto.

    • Paola says:

      Hi Britania! So happy you’re enjoying the site and apologies for my late reply! I would generally recommend powdered swerve for cheesecakes (just in case it doesn’t melt you don’t want any grit!). Powdered xylitol is also a great option for cheesecakes as you don’t get a cooling effect from it.

      There’s a page on the site for sweeteners, but I’m going to be updating it next month with a bunch of new ones I’ve been trying.

      Keep playing ‘n baking!! 😉 xo!

    • Linda says:

      You are my spirit animal! I am doing the same thing but with the peanut butter ice box cake – and I love SK- I tested the peanut butter whipped cream (keto version) and it is outstanding!

      Next, will do the whole operation. Please let us know how your cheesecake goes!

    • Paola says:

      Hi Brandee! Do you by any chance know if it’s an alkalized cocoa or natural? Should work fine, they’ll just be dark rather than black 😉 xo

  17. Linda says:

    These look AMAZING. We have a dessert in the states called Icebox Cake, which is essentially made with the Oreo part of the cookie (Nabisco Famous Chocolate Wafers) and whipped cream, which is layered and refrigerated for several hours until the cookies soften, giving it a cookies and cream flavor. I never thought I’d have it again. I am SO happy to have found you and this recipe!

    • Paola says:

      OH YES! I actually lived in the US for a bit and I’m a bit too familiar with icebox cake ;)!! But THANK YOU for the wonderful reminder, these will definitely work beautifully for it! xo enjoy!

  18. Ang says:

    Hello! Thank you for posting this!! Can you please explain your nutrition facts? I’m inputting ingredients into a counter and I may be doing it wrong because I keep getting at least 8-9 carbs per Oreo. Swerve amounts alone add up to 168 carbs, divide that by 24 is 7 carbs per Oreo sandwich. Thank you!

    • Paola says:

      Hi Ang! Remember that Swerve is not a carb, but a sugar alcohol (which passes undigested through most peeps’ tracks). It’s common to leave them out of the carb count (unless you have a special section for ‘sugar alcohols’ that you see in many sugar free product labels) xo!

    • Paola says:

      Hi Nivi! You won’t get the same results without the xanthan gum (it replaces gluten). But you can technically substitute with twice the amount of flax meal for second-best results. xo!

      • Mimi says:

        Hi there Guar gum can usually be used in place of xantham gum. Do you think it’ll work? I’m baking some now but it seems they won’t crisp up because of the guar gum. I’ll update you if it works. Thx! :/

        • Paola says:

          Hi Mimi! In all honesty I don’t know as I haven’t baked with guar gum in years (I never got the best results as with xanthan unfortunately). Also keep in mind that the sugar alcohols can take up to a couple hours to crisp up, so it could also be that? Did you use erythritol (Swerve?). Would be interesting to hear back thank you! xo

  19. Sharon says:

    THANKS! I LOVE your recipes BUT I would be happy to have some Dairy-Free ones. I struggle with replacing butter with coconut oil in cookies because they do not seem to crisp up. Am I the only one out there that this happens to?

    • Paola says:

      Hi Sharon! I just fished out your comment from spam (but I believe we already emailed about this!). Either way, and for other readers’ sake, I am working on more dairy free recipes. But like you mention, I’m struggling at the comment to get them properly crisp like with the butter (you don’t get the nice air pockets that you do from creaming the butter with the sweetener). I’m giving coconut butter a shot next and see how it turns out. xo!

    • Paola says:

      Hi TJ, unfortunately I’ve never baked with Splenda and I hear that it behaves very differently to Swerve. I believe you can find erythritol in Canada though? Or perhaps worth ordering from iherb.com xo

    • Tasha says:

      Where in Canada are you? I’m in BC and I’ve bought Swerve at Superstore, and I am fairly sure I’ve also seen it at Safeway.

    • Paola says:

      Hi CJ! That’s weird, it seems to be working for me. But here you go and I’ll look into it thanks for the heads up!
      1 1/3 cup almond flour
      6 tablespoons cocoa powder
      2 tablespoons black cocoa powder or simply more regular cocoa
      3/4 teaspoon kosher salt
      1/2 teaspoon xanthan gum
      1/2 teaspoon baking soda
      1/4 teaspoon espresso powder or instant coffee (optional)
      5 1/2 tablespoons unsalted grass-fed butter at room temperature
      8 tablespoons Swerve
      1 egg
      4 tablespoons grass-fed butter
      1 tablespoon coconut oil *
      1 1/2 teaspoon vanilla extract
      pinch kosher salt
      1/2-1 cup Swerve confectioners or powdered sweetener, to taste (we use

  20. Freida R says:

    5 stars
    They are setting in the fridge now, but we already tried a couple and they’re SO GOOD! My daughter declared that they’re even better than oreos!! They’re properly good, not just keto good. I used my regular Ghirardelli cocoa so they’re lighter than yours, but I just ordered the black cocoa you suggested to make again. Cannot wait for my hubby to come home and give them a try, oreos are his favorites! thank you

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