This content originally appeared on Caroline’s Keto Kitchen. Republished with permission.
Love Double Stuffed Oreos but doing keto? Well, then you have to try these Keto Double Stuffed “Oreo” Sandwiches! There’s only 1g net carb per sandwich. Sure, they aren’t circles like normal Oreo cookies, but they are packed with amazing flavor. And look how thick that cream filling is! You could definitely eat these open face (or use less of the cream stuffing in between if it looks like a bit much to you), but I like these just the way they are. This recipe is so easy too! I literally just popped all the ingredients into a blender and then bam, the cookie batter was ready to go into the oven.
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Keto Double Stuffed “Oreo” Sandwiches
Nostalgic for the cookie and cream treat of youth? Try this keto-friendly dessert and enjoy 1 gram net carb goodness minus the guilt.
Course Breads and Baked Goods, Breakfast, Dessert
Cuisine Ketogenic, Low-Carb
Keyword Chocolate, Ketogenic, low carb cookies, Low-Carb
Prep Time 10 minutes
Cook Time 25 minutes
Chilling/freezing time 20 minutes
Total Time 55 minutes
Servings 8 servings
Calories 163kcal
Cookie Layer
1/2 Original Chocolate Bar from Kiss My Keto, broken into small pieces4 tbsp salted butter, chilled and cut into chunks6 tbsp Swerve, granular1 tsp monk fruit juice liquid concentrate1/4 cup almond flour2 tbsp lupin flour2 tbsp unsweetened cocoa powder1 large egg1/2 tsp baking powder1 tsp vanilla1 tbsp water
Cream Filling Layer
4 tbsp salted butter, softened1 1/2 cups Swerve, powdered1 tsp vanilla1 tsp water
Pre-heat oven to 350 degrees F.
Pop all Cookie Layer ingredients (chocolate bar rectangles, butter chunks, Swerve, monk fruit, almond flour, lupin flour, cocoa powder, egg, baking powder, vanilla, and water) into a Ninja/NutriBullet, etc. and blend until smooth. (You may have to stop it and push contents down with a spatula if it’s stuck at the top.)
Pour batter into a 7×7 or 8×8 pan lined with foil and sprayed with coconut oil.
Bake for 25 minutes or until done. Remove from oven and allow to cool fully. It hardens as it cools. Pop in the freezer for 10-20 minutes before adding the filling.
In a medium-sized bowl, mix together the cream filling ingredients (butter, Swerve, vanilla, and water). Remove cookie layer from the freezer and spread the cream evenly. Pop back in freezer for 10-20 minutes. (This is optional, but it makes the filling layer smoother when you cut it whereas room temperature filling won’t have as clean of cuts).
Cut into 16 pieces by making three vertical cuts and three horizontal cuts.
Stack pieces until you have 8 sandwiches.
Enjoy!
The reason a blender is used versus stirring by hand is to make tiny bits of chocolate and evenly spread the chilled butter. Stirring by hand would likely result in too big of chocolate and butter chunks. Also, regarding the chocolate, it is important to use tiny bits versus chips so it can melt evenly throughout the batter while baking.
Serving: 1g | Calories: 163kcal | Carbohydrates: 4g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 93mg | Potassium: 48mg | Fiber: 3g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
