SUGAR FREE & LOW CARB COPYCAT OREOS
Prep time
Cook time
Total time
Almost ZERO carbs and a whole lot of goodness. These dunkable Oreo look-a-likes and taste-a-likes are a delicious and much healthier option than the original.
Author: Antya
Recipe type: Biscuits & Cookies
Cuisine: Ketogenic. Sugar Free. Low Carb. Grain Free. Gluten Free.
Yield: 16
Ingredients
For the Oreo biscuits:
- 100g unsalted butter
- 60g erythritol (U.S. option HERE)
- 1 tsp pure stevia powder (U.S. option HERE)
- 1 medium egg
- ½ tsp instant espresso coffee
- 50g unsweetened cocoa powder (U.S. option HERE)
- ½ tsp baking powder
- 15g (2 TBSP) activated charcoal powder (U.S. option HERE)
- pinch of fine Himalayan pink salt (U.S. option HERE)
- 100g (SEE RECIPE NOTES) extra fine almond flour (U.S. option HERE)
For the Oreo filling:
- 30g unsalted butter
- 30g Sukrin icing 'sugar' (U.S. alternative HERE) (or Make your Own)
- ¾ tsp vanilla extract (U.S. option HERE)
- 3 tsp cold water
- 9g (3 tsp) fine coconut flour (U.S. option HERE)
Instructions
To make the biscuits:
- soften butter and beat it with sweeteners until creamy and smooth, then add egg.
- dissolve coffee in 1 tsp water and whisk it into the butter and egg mix.
- incorporate salt, sifted cocoa, baking powder and charcoal, then add almond flour.
- once you have a smooth dough, shape it like a sausage, wrap it in cling film and chill it for 1 hour.
- sprinkle some cocoa powder over a sheet of non-stick paper and place ¼ of the dough over it.
- roll it out to 3-4mm (easier if you sprinkle cocoa on both sides of dough and place cling film over it so it doesn't stick to the rolling pin).
- cut out your circles, place them on a tray lined with non-stick paper and chill them while you work on the remaining dough - you should end up with 20 large biscuits or 32 Oreo-size ones.
- whilst all the biscuits chill, pre-heat oven to 160°C fan.
- bake for 10 minutes, then remove from oven and leave, untouched, until completely cooled.
To make the filling:
- soften butter and mix it with all remaining ingredients, stirring vigorously to create a smooth paste.
To finish:
- Spread a little filling over one biscuit and place a second biscuit on top to create a sandwich, then press down and wipe off any filling that has squeeze out.
- repeat until you have 10 large or 16 standard-size Oreos.
Notes
You may swap activated charcoal for black (ultra-dutched) cocoa powder (U.S. option HERE).
You may need 80-120g almond flour, depending on how defatted and fine your brand is.
If you don't wish to use coconut flour, you can simply add enough icing 'sugar' to achieve the required consistency.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
You may need 80-120g almond flour, depending on how defatted and fine your brand is.
If you don't wish to use coconut flour, you can simply add enough icing 'sugar' to achieve the required consistency.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 113 Fat: 9g Net Carbs: 0.8g Protein: 4g
Recipe by at https://queenketo.com/sugar-free-low-carb-copycat-oreos/