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Categories: Banting, Keto, LCHF, Low carb

By: Magda van Wyk

Low-Carb Oreos – Only 1 Net carb per cookie!

Missing Oreo cookies on your low-carb diet?

Well good news!, this LCHF version comes pretty close to the real deal.

Most certainly not bad for a no-grain, no-sugar cookie. The cookie itself is a little chewier compared to flour baked produce but the dark chocolate taste and creamy center will have your taste buds fooled.

I’ve stored my batch in the fridge, and although it makes the cookie slightly softer it certainly keeps the creamy centers solid in the summer heat. 

Each cookie contain 1 g Carb based on 40 cookie sandwiches from my batch.

Simply count your cookies after baking and divide the number of cookie sandwiches you get per batch by 40 gram Net Carbs (Total carbs per recipe 76 g – 36 g dietary fiber) to get your exact carb count per cookie.

This is a winner Low-carb recipe considering how much cookies it yields per batch. And No, if you are the only one on a low-carb mealplan in your household then you don’t need to share them at all! Just watch those carbs though 🙂 

Low-Carb Oreos
Save RecipeSave Recipe


  • 2 1/4 cups almond flour
  • 3 TBS Coconut flour
  • 4 TBS Cocoa powder
  • 1 Tsp Baking powder
  • 1/2 Tsp Psyllium husk
  • 1/4 teaspoon fine pink salt
  • 1/2 Cup butter, softened
  • 1/2 Cup Xylitol
  • 1 Egg
  • 1 Tsp vanilla extract
  • "!Cream Filling"
  • 120 g Cream Cheese, softened
  • 2 TBS butter
  • 1/2 Tsp vanilla extract
  • 1/2 Erythirol OR 1/2 cup Xylitol grinned to a fine sugar powder (use a coffee grinder)


  • Pre-heat your oven to 180 degrees Celsius.
  • Oil a baking sheet with some coconut oil.
  • Mix all the dry ingredients in a bowl.
  • In a separate bowl, cream together the Xylitol and butter until it is light and fluffy.
  • Add the egg and the vanilla to the butter mixture and combine again by mixing thoroughly.
  • Add the dry ingredients to the wet ingredients to form your cookie dough.
  • Roll the dough out between two sheets of waxed paper or between a silicon mat and wax paper (This option worked the best for me). The cookies won’t rise much so roll the dough anything between 4 and 5 mm. If it’s rolled out too thin you will struggle to lift them from the silicone mat.
  • Use a circle cookie cutter of choice and cut as many cookies as you can using up every last bit of cookie dough.
  • Bake cookies for +- 12 minute and cool completely before filling.
  • The filling:
  • Cream together the cream cheese and butter, add the vanilla extract and gradually mix the powdered sugar in. Place a dollop of icing in the middle of your cookie and sandwich with another cookie ensuring the icing is evenly distributed in the middle.

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