Keto Chocolate Covered Oreos
Indulge in guilt-free decadence with these irresistible Keto Chocolate Covered Oreos! Perfectly crafted for low-carb lifestyles, these homemade delights feature rich almond and coconut flours blended with unsweetened cocoa powder to create crisp, chocolatey cookies. A creamy, tangy filling made from whipped cream cheese and powdered erythritol adds the perfect touch of sweetness, while a luxurious coating of sugar-free dark chocolate elevates each bite to dessert perfection. Easy to prepare in under an hour, this recipe is a delicious keto-friendly twist on a classic treat, ideal for satisfying your sweet tooth without compromising your diet. Whether you're hosting a keto-friendly party or craving a grab-and-go snack, these chocolate-covered Oreos are sure to become your new favorite sugar-free indulgence!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Erythritol
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 large Egg
- 4 ounces Cream cheese
- 0.25 cup Powdered erythritol
- 2 tablespoons Heavy cream
- 1.5 tablespoons Coconut oil
- 1 cup Sugar-free dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt.
Add the melted butter, vanilla extract, and egg to the dry ingredients and mix until a dough forms.
Roll the dough between two sheets of parchment paper to a thickness of about 1/4 inch.
Use a round cookie cutter to cut out cookie shapes and place them on the prepared baking sheet.
Bake the cookies for 12-15 minutes, until they are firm. Allow them to cool completely on a wire rack.
For the filling, beat the cream cheese, powdered erythritol, and heavy cream together in a bowl until smooth and creamy.
Once cookies are cool, spread the cream cheese filling onto half of the cookies and top with the remaining cookies to form sandwiches.
Melt the sugar-free dark chocolate chips with the coconut oil in a microwave-safe bowl in 30-second intervals until smooth, stirring in between.
Dip each cookie sandwich fully into the melted chocolate, allowing excess to drip off, and place them on parchment paper to set.
Refrigerate the chocolate-covered Oreos for about 15 minutes or until the chocolate has hardened.
Store the Keto Chocolate Covered Oreos in the refrigerator in an airtight container and enjoy as a low-carb treat!
Nutrition Facts
Calories |
3713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.9 g | 415% | |
| Saturated Fat | 174.1 g | 870% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 426.3 g | 155% | |
| Dietary Fiber | 109.2 g | 390% | |
| Total Sugars | 12.1 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 513 mg | 39% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 3493 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
