Sugar Free & Low Carb Copycat Oreos. Almost ZERO carbs and as close to the real thing as you can get.
My healthy, secret ingredient creates the dark colour of these keto biscuits (cookies) which have a satisfying crunch and slight graininess that mimics the original Oreos.
I’ve even found a way to avoid using tons of powdered sweetener to make the filling. So you have the right amount of sweeteness, without the expense of using copious amounts of icing ‘sugar’.
If you’ve been missing Oreos whilst following the keto lifestyle, this recipe is definitely the one you want. Super simple, utterly wholesome and very dunkable, my Sugar Free & Low Carb Copycat Oreos are just perfect.
How to Make Sugar Free & Low Carb Copycat Oreos
Firstly, I want to clarify that my kitchen saw many baking disasters and wasted ingredients before I found the right combination and correct quantities. So yes, you are free to customise the recipe, but ultimately, I cannot vouch for the flavour and structure you will obtain.
My secret ingredient is activated charcoal powder. This stuff has become a bit of a trend lately. However, that’s not why I decided to use it. Other Oreo recipes incorporate black (heavily-dutched) cocoa in the mix, but it’s something that I couldn’t easily source in the UK. And I wasn’t prepared to spend a fortune on international shipping fees.
Therefore, I had two options: either accept light-coloured Oreos 🙁 or add something else. So, because I had been successful in creating black Halloween Ice Cream Cones with activated charcoal powder, I decided to use it again. If you’re not keen on this natural ingredient, feel free to omit it. But bear in mind that the specified amount, divided between the number of Oreos you make, will be pretty much insignificant. If you decide to use it, I advise that you handle it with care as it can easily stain porous objects.
For the filling, instead of making classic buttercream, which necessitates immense amounts of powdered sweetener, I’ve added a little coconut flour. The result is a cheaper, less sickly filling, and one that won’t leave you gassy if you’re susceptible to sugar alcohols. And it will have enough corpulence to not ooze out as you bite into your Sugar Free & Low Carb Copycat Oreos. Once again, feel free to leave out the coconut flour if you prefer – just keep adding more icing ‘sugar’ until you get the desired consistency.
- Yield: 16
- Serving: 1
- Calories: 113
- Fat: 9g
- Net Carbs: 0.8g
- Protein: 4g
- 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)
- 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.
- soften butter and mix it with all remaining ingredients, stirring vigorously to create a smooth paste.
- 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.
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.
Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂