The Best Keto Crunchy “Oreo” Cookies

The Best Keto Crunchy “Oreo” Cookies

The Best Keto “Oreo” Style Cookies

This recipe is designed to teach everyone how to make the best keto "Oreo" style cookies.
5 from 1 vote
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 10 large cookie sandwiches


  • 100 grams lupin flour (1 cup)
  • 20 grams cocoa powder (1/4 cup)
  • 1/4 tsp baking SODA
  • 1/4 tsp salt
  • 5 TBS room temperature butter, slightly softened
  • 100 grams granulated monkfruit sweetener or other erythritol based sweetener
  • 1 tsp vanilla extract
  • 1 large COLD egg
  • filling of choice or store bought keto frosting


  • 1/4 cup butter, softened
  • 125 grams powdered monkfruit/allulose blend or powdered sweetener of choice (1 cup)
  • 1/2 TBS vanilla extract


  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside. In medium mixing bowl sift together the dry cookie ingredients until combined and there are no lumps. Set aside. In a large mixer bowl Beat together the 5 TBS of softened butter, granulated sweetener and the 1 tsp of vanilla extract.
  • Beat on medium for 1 minute or until smooth. Scrape down the sides of the bowl as needed. Turn mixer onto low. Gradually add the dry ingredients to the wet ingredients. Beat until the dry ingredients are moist and the mixture is crumbly. Add the cold egg.
  • Beat on medium-low 30 to 45 seconds or until a dough forms and begins to come together in a ball shape in the mixing bowl. The dough will be very thick. Form the dough into a smooth ball. Scoop the dough out 1/2 to 1 TBS in size and place on the prepared baking sheet. Shape each scoop into a smooth ball.
  • Use hands and flatten each ball into a thin round disc that is anywhere from 1 to 2 inches in diameter (or desired size) Make sure cookies are press thin (about 1/8 to 1/4 inch thick). Keep space between each cookie for an even cook. Bake at 350 degrees for 10 to 12 minutes until firm. Times will vary depending on the thickness of the cookies.
  • Remove from the oven. (will not be crispy yet) Cool on the pan for 10 minutes or until crisp. Transfer to a wire rack and allow to cool for at least 30 minutes to fully crisp up.


  • Cream the butter in a large mixer bowl on medium speed for 1 minute or until smooth. Gradually add the powdered sweetener and vanilla extract. Beat until combined and completely smooth. Stop and scrape down the sides of the bowl as needed. For thicker filling beat in more powdered sweetener. For thinner filling beat in very small amounts of the milk of choice until desired consistency.


  • Turn half of the cookies upside down. Spread 1 to 1 1/2 TBS (desired amount) of the filling into the center of the upside-down cookies. Make sure to keep space around the edges of the cookies so the filling does not push out. Cover the filling with a plain cookie and lightly press the seal the cookies together.


1 large cookie sandwich contains about 3.5 net carbs

1 thought on “The Best Keto Crunchy “Oreo” Cookies”

  • 5 stars
    Hey Janet~ thanks for the recipe! I’ve seen so many for “oreos”, but have yet to make them. Definitely want to try your recipe w/lupin flour. *Also, wanted to note that it lloks like the “one COLD egg” is listed under the :filling” ingredients, though I’m fairly sure you mean for it to be in the actual cookie dough. No biggie for most of us, but wanted to mention. Might be confusing for a novice baker. Thanks for all you contribute to the low carb lifestyle~ it’s a lot, & your time & effort is hugely appreciated! =)

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