Keto “Gourmet Oreos”

OK. So I realize that this is 100% not an easy recipe, and that most keto bakers will not have most of these ingredients on hand. This is what I’d kind of call a Stockholm syndrome recipe- you bake this on a day where you want a hobby project and not a quick fix. It takes a long time to make and I’ll be honest that I don’t enjoy rolling out dough multiple times to punch out 70+ little cookies. Then you have to wait for them to cool and make the filling.

But if you’re like me and love oreos and don’t want to spend $30 on a box of keto dupes but will spend $120+ on keto baking ingredients for lots of experiments- read on!

This recipe is a keto version of Claire Saffitz’s “gourmet oreos” on her webseries “Gourmet makes.” Just be glad I didn’t make you make an oreo mold! I also have been using @keto.luna’s experimental all-purpose keto flour as a component to great success in my own bakes and have included her recipe for the flour below. You can easily buy all of the ingredients on Amazon and I encourage you to buy them through her links on her website! I like to make the flour in bulk to use in recipes that I want to experiment with.

Experimental All-Purpose Keto Flour (from @keto.luna’s test kitchen blog! Check out her Instagram for her awesome creations!)

Yields: 214 g (approx. 2 2/3 cups)

Nutrition: Per 20 g (1/4 cup) serving: 83 cal, 0. 1 g net carb, 1 g fat, 12 g protein

  • 60 g micellar casein
  • 40 g whey protein isolate, unflavored
  • 60 g inulin fiber
  • 20 g egg white powder
  • 20 g egg yolk powder
  • 4 g xanthan gum
  • 10 g psyllium husk (I use powdered)
  • Note: Or replace the egg white and egg yolk powders with 40 g whole egg powder.

Keto “Gourmet Oreos” Recipe

Makes about 35 2″ sandwich cookies

Cookie Ingredients

1 and 1/4c AP keto flour (415 calories, .5g net carbs)

1/4c vital wheat gluten (120 calories, 6g net carbs)

3 tbs black cocoa

3tbs dutch processed cocoa

1/2tsp kosher salt

1/2 tsp baking soda

1/2 tsp xanthan gum

2 sticks salted butter

1 oz cream cheese

1c granulated lakanto monkfruit erithrytol sweetener

1/3c light brown lakanto monkfruit erithrytol sweetener

1tsp vanilla

Filling ingredients

75g refined coconut oil

75g cocoa butter

150g confectioners sugar substitute

1tsp vanilla

pinch kosher salt

Special tools required: Stand mixer, kitchen scale, rolling pin, cookie cutters, small offset spatula

To make the cookies – first make browned butter by melting the 2 sticks of butter in a sauce pan over medium heat until it browns slightly and smells nutty. Cool bottom of pan in an ice bath, stirring to resolidify the butter. Weigh out 155g of browned butter into a bowl of a stand mixer, and beat in 1oz cream cheese, both erithrytol sweeteners and vanilla until creamy looking and airy, about 5 minutes. Sift together keto flour, vital wheat gluten, black and dutched cocoa powders, kosher salt, baking soda and xanthan gum together in a large bowl. Add dry ingredients to the wet ingredients of the stand mixer all at once and turn on medium until well combined. Wrap/cover dough in plastic wrap and chill in the fridge for about 30 minutes for the butter to solidify.

Once the dough is firm, preheat the oven to 350F, roll out dough on parchment paper to about 1/4 inch thick and punch out circles with a 1.5″ circular cookie cutter. I suppose you could do other shapes or even just cut squares but I wanted round oreos! Place circles on a baking sheet by using an offset spatula to move them and pop tray in the freezer to firm up while you keep rolling and punching out. Bake for about 10 minutes from chilled in the freezer and then let cool on the pan on a wire rack. Reuse the excess dough by continuing to re-ball and roll out the dough again until all of it is used up. I ended up making about 4 half sheet trays of cookies while rolling and baking. This was the hardest part! The cookies will continue to harden as they cool completely until you get the crispy cookie that is required in an oreo!

To make the filling, melt coconut oil and cocoa butter together in a saucepan until fully melted. You can probably do this in a heat safe bowl in the microwave in 20-30 second blasts as well. I ended up making my cookies over 2 days so I just melted this together and then let this cool and resolidify overnight rather than sticking it in the fridge to cool. Anyway, let it cool and solidify, then with a hand mixer or stand mixer, whip in sugar substitute of choice, salt and vanilla until fluffy. If it’s too hard to work with if you left it overnight like me- microwave for like 20 seconds to loosen it up and remix.

Assemble the cookies by using a small offset spatula to spread a small amount (or a big one…) of filling on the bottom in the middle and squish the top cookie together until the filling squeezes out to the edges. Allow to cool and set completely at room temperature. Store cookies in an airtight container.

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