With the help of my ‘oreo’ crumble hack, these keto cookies ‘n’ creme candy bars couldn’t get easier. Think crisp and bold cocoa notes all wrapped up in pure low carb white chocolate goodness!
Keto Cookies ‘N’ Creme Candy Bars 🍫
The perfect copycat 😸
Not to give you a full dissertation about why cookies ‘n cream candy bars hold a special place in my heart, just know that they do.
And given that the new store-bought version from Lily’s is virtually sold out everywhere, clearly I’m not alone in the sentiment.
So you might be asking why, if there’s a perfectly good version out there already, am I asking you to consider spending an hour whipping up an alternative? Legit question!
Well, because there’s simply no comparison to having actual cookie crumbles (with that bold cocoa taste!).
My top tip?! Make sure your cookie crumbles are of varied sizes for the ultimate play in texture and flavor.
The Keto ‘Oreo’ Cookie Crumbles
You’ve got two options here: either whipping up a batch of my actual keto ‘oreo’ cookies (highly recommended if you’re into crisp chocolate cookies, honestly) or just do ‘the lazy version’ in the recipe card if all you want are the cookie crumbles (which are incidentally great with almond milk as ‘chocolate cereal’).
Both have the same ingredients, it’s the methodology that changes. You see, my actual ‘oreo’ cookies will have you creaming the butter until light ‘n fluffy to get that nice texture. While the lazy version just ads melted butter to save about 15 minutes of prep… as you’re ultimately going to crumble them up anyways.
Still, I’m a big fan of whipping up actual cookies if I’ve got the time. They freeze great and you can even dip them in minty chocolate for… you guessed it, keto thin mints!
Whatever you decide, try and use Valrhona cocoa, known to be one of (if not the) best cocoas in the world. And you’ll undoubtedly taste the difference.
The Keto White Chocolate
(VIP side note: you can bake with these without them melting right into your cookies (!!). Yup, white chocolate macadamia cookies are totally a thing.)
The Store-Bought Keto Cookies ‘N’ Creme (!!)
Courtesy of the brilliant peeps over at Lily’s, we’ve now got instant access to an actual store-bought keto cookies ‘n’ creme candy bar.
And let me tell you guys, it’s legit good… particularly if you want to cut a lot of corners. Just note that for those with grain sensitivities or on a ‘super clean’ keto diet (I’m not into labels, but you catch my drift) it does have some cornstarch and rice.
Still just 4g net carbs for a little under half a bar.
So while you do miss out a bit on the actual cookies imo, its definitely a terrific product that I’ll be sure to buy on occasion when a craving pops up (on the checkout line at Whole Foods!).
(Copycat!) Keto Cookies 'N' Creme Candy Bars
For the keto 'oreo' cookie crumbles
For the keto 'oreo' cookie crumbles
- Preheat oven to 350°F/180°C and line a baking tray with a silicon mat or parchment paper.
- Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Set aside to cool while you mix the flours.
- Add almond flour, cocoa powder, xanthan gum, salt and baking soda to a medium bowl. Whisk until thoroughly combined and set aside.
- Pour in the butter and mix until evenly distributed (I just use my hands!). Add in your lightly whisked egg (1/2 egg is roughly 1 1/2 tablespoons or 25g) and continue to knead until it forms into a ball. Cover in cling film and place in the freezer for 10 minutes to solidify the butter.
- Divide the dough into 10 pieces and roll out each ball between two sheets of parchment paper (think tortilla size!). I like to work in small batches as its easier to get a more even thickness = more even baking = crispier cookie crumbles!
- Transfer onto prepared baking tray and place in the freezer for 15 minutes prior to baking.
- Bake for 12-16 minutes. Since the cookie dough is dark already and you can't guide yourself by color, I highly suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is my 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!).
- The cookies keep well, stored in an airtight container at room temperature, for 5 days to a week (and they incidentaly make great 'chocolate cereal' with almond milk!).
For cookies 'n' creme candy bars
- Melt the white chocolate chips over a water bath with just enough coconut oil to losen up the texture and make it spreadable (I added about a tablespoon). Set aside and allow it to come to room temperature.
- To assemble your candy bars, break up your cookies into crumbles of different sizes over the silicone moulds. Gently spread the melted white chocolate over it, smoothing it out with the back of a spoon.
- Transfer to the freezer until set and enjoy!