Keto Double StuffedOreos

Keto Double Stuffed Oreos (small batch)

Keto Oreos

Sugar-free Oreos

I used to struggle with my weight until I started fasting daily, cutting sugar, and carbs. In the beginning, I didn't focus on finding substitutes for desserts I once enjoyed. I simply went cold turkey. During the second year of my weight loss journey, I started to make keto desserts that were delicious and helped me stay on track. This is one of those recipes I enjoy from time to time.

Ingredients

1/2 cup of keto flour

1/4 cup of Dutch cocoa powder

1/2 stick of melted unsalted butter

1/3 cup of granulated sweetener @swervesweetie

Pinch of salt

1/4 tsp of baking soda

1 large egg

1 tbsp of vanilla

*Note - batter is pretty thick, form/shape your cookies before baking.

Preheat your oven to 350°

This should make 12 cookies to make 6 sandwich cookies. Bake for 8-10. Let cool before adding icing.

Icing ingredient

1/2 cup of powdered sweetener (Swerve)

2 tbsp of heavy cream

* Add more powdered sweetener to make the icing thick if needed.

Assemble cookie sandwiches.

Enjoy!

#ketooreos #homemadeoreos #ketocookies #sugarfreebaking #ketobaking #lowcarbbaking #keto #lowcarb #lowcarbdiet #ketorecipes

2024/9/21 Edited to

... Read moreFinding delicious keto-friendly treats like these Keto Double Stuffed Oreos was a huge part of my weight loss journey. When I first cut out sugar and carbs, I went cold turkey, but eventually, I realized having satisfying substitutes was key to long-term success. These homemade cookies truly hit the spot when those classic cookie cravings strike, without derailing my progress! If you’re looking to master the art of making keto stuffed cookies, here are a few tips I’ve picked up along the way. Firstly, getting the right consistency for your dough is crucial. Keto flours can be quite absorbent, so pay close attention to the batter; if it feels too dry or crumbly, a tiny bit more melted butter or a splash of heavy cream can often save the day. Conversely, if it's too sticky, a spoonful of extra keto flour can help. Always chill your dough for at least 30 minutes before shaping; this makes it much easier to handle and helps prevent spreading during baking. Now, for those of you who might be wondering about flavor variations beyond chocolate – like a refreshing Keto Double Stuffed Lemon Oreos, for instance! It's totally doable and delicious. To adapt this recipe for a lemon version, you'd typically replace the Dutch cocoa powder in the cookie base with more keto flour. Then, incorporate lemon zest (from about one large lemon) and a teaspoon of lemon extract into the dough. For the “cream” filling, you’d do the same: add lemon zest and extract to your powdered sweetener and heavy cream mixture. Imagine the bright, zesty contrast! You could also experiment with mint extract for a mint-chocolate version or a sugar-free peanut butter swirl in the cream for a different kind of decadence. Another common question I get about keto baking is about the filling. If your icing seems too thin, just keep adding powdered sweetener a tablespoon at a time until it reaches that perfect, spreadable consistency. If it gets too thick, a tiny drop of heavy cream can loosen it up. Remember, practice makes perfect, and don't be afraid to adjust ingredients slightly based on how your specific keto flours and sweeteners behave. These Keto Double Stuffed Oreos are not just a treat; they're a testament that you can enjoy your favorite desserts while sticking to your goals. Enjoy experimenting and savoring every bite!

22 comments

Misty Evans's images
Misty Evans

How many carbs are in one cookie. Is there any way of telling

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Suza's images
Suza

I’m going to try this recipe as a Swiss roll, like little Debbie ones! Waiting on my Amazon shipment of ingredients can’t wait!!

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