Sugar Free "Oreo" Cookies (KETO)

One of our most asked recipes to make when we had the bakery were sugar free Oreo Cookies. Many people missed them so I decided to create a recipe to satisfy our customers sweet tooth for this popular treats. Now you can make them at home for you and your family to enjoy.

Ingredients

Cookie Dough

1/4 cup Black Dutch Cocoa (I found mine on Amazon)

1 cup Almond Flour

1/4 cup Coconut Flour

1 tablespoon Psyllium Husk Powder

2 tablespoons Monk Fruit Sweetener (granules)

2 tablespoons Monk Fruit Sweetener (powdered)

1 tsp Baking Powder

Pinch Salt

1/2 cup cup Butter (softened)

1 tsp Liquid Monk or Stevia

1 tsp Vanilla Extract

Cream Filling:

1/4 cup Butter

4 ounces Cream Cheese

1/4 cup Monk Fruit Sweetener (powdered)

5-10 drops Liquid Monk or Stevia (to taste)

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.

In a large bowl whisk all the cookie dough dry ingredients together until well incorporated. In a separate medium bowl with a hand mixer blend the remaining cookie dough ingredient (butter, vanilla and liquid monk or stevia) together until creamy. Combine both mixtures together until a cookie dough is formed.

Divide the dough into 12 pieces and roll each into ball shapes, place on the baking sheet about 2-3 inches apart. Flatten each dough ball with the back of a cup to about 1/4 inches. Bake for 8-10 minutes. Remove the cookies and allow to cool completely.

In the meantime, make your cream filling by placing all the ingredients in a medium bowl and blend together with a hand mixer until creamy. Once cookies are cooled take one of the cookies and evenly spread cream on it then top with another cookie. Repeat this process until you make 6 sandwich cookies. Enjoy!

Makes 6 Sandwich Cookies

Calories 349, Fat 32 g, Carbs 10.4 g, Fiber 5.8 g, Protein 6.7 g, Net Carbs 4.6 g

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