Every once and a while I get a craving for super-processed-magically-delicious Oreos. Yeah, I know…they are absolutely terrible. Maybe it’s just childhood nostalgia. Yeah, let’s go with that.

I decided to make a healthier, low-carb version!

These are pretty simple to make! Basically, it’s a chocolate shortbread cookie filled with cream cheese icing! They really kill a sweet tooth and go great with coffee or a nice glass of flax milk!

The ENTIRE batch had about 34 net carbs. So the individual cookies are less than 1 net carb each!

Keto Oreos Ingredients Cookies 2 1/4 cups almond or hazelnut flour

3 tablespoons coconut flour

4 tablespoons cocoa powder

1 teaspoons baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup butter, softened

1/2 cup Swerve Sweetener

1 egg

1 teaspoon vanilla extract Cream Filling 4 oz. cream cheese – softened

2 tablespoons butter

1/2 teaspoons vanilla extract

1/2 cup powdered Swerve (you can grind granulated Swerve in a spice grinder) Method: Pre-heat oven to 350 degrees. In a medium bowl mix together the dry ingredients. In a separate bowl, cream together the Swerve and butter until light and fluffy, about 2 minutes. Add egg and vanilla, mix until fully combined. Add dry ingredients and mix until combined. Roll out dough between two sheets of waxed paper to a rectangle about 1/8 of an inch thick. Using a circle cutter, cut out as many cookies as you can. Place them onto a parchment-lined cookie sheet. Re-roll out cookie dough until you run out! Bake cookies for 12 minutes. Let cool completely before filling. To make filling: Using a food processor, cream together cream cheese, and butter. Mix in vanilla extract. Gradually mix in powdered Swerve.