Low Carb Fried Oreos
Indulge guilt-free with these irresistible Low Carb Fried Oreos, a keto-friendly twist on a classic carnival treat that pairs deep-fried decadence with low-carb ingenuity. Using a blend of almond and coconut flours, the batter delivers a light and crispy golden coating that perfectly complements the creamy, low carb yogurt filling sandwiched between delicious chocolate cookies. Fried to perfection in coconut oil, these bite-sized delights are finished with a drizzle of melted low-carb chocolate for an extra dose of richness. Ready in just 30 minutes, this sugar-free dessert is perfect for satisfying your sweet tooth while sticking to your low-carb lifestyle. Serve them warm for a treat that's crispy, creamy, and utterly irresistible!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 1 tablespoon Granulated erythritol
- 0.25 teaspoon Salt
- 2 Large eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, melted
- 1 cup Coconut oil, for frying
- 12 pieces Low carb chocolate cookies
- 0.5 cup Low carb sweetened vanilla yogurt
- 0.25 cup Low carb chocolate chips, melted
Instructions
In a mixing bowl, combine the almond flour, coconut flour, baking powder, erythritol, and salt. Mix well to distribute the dry ingredients evenly.
In a separate bowl, whisk together the eggs, unsweetened almond milk, vanilla extract, and melted butter. Ensure the mixture is smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick, smooth batter forms.
In a deep pot, heat coconut oil to 350°F (175°C) over medium heat. Use enough oil to submerge the Oreos for deep frying.
While the oil is heating, take each chocolate cookie and quickly sandwich a small amount of low carb sweetened vanilla yogurt between two cookies to mimic the classic Oreo filling.
Dip each cookie sandwich into the prepared batter, ensuring it is completely covered and allowing any excess to drip off.
Carefully place the batter-coated cookies into the hot oil. Fry in batches to avoid overcrowding, turning occasionally, until they are golden brown on all sides, about 2-3 minutes per batch.
Remove the fried Oreos from the oil using a slotted spoon and drain on paper towels.
Before serving, drizzle with melted low carb chocolate chips for added deliciousness. Serve warm.
Nutrition Facts
Calories |
4606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.8 g | 563% | |
| Saturated Fat | 274.7 g | 1374% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 19.8 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 759 mg | 58% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 961 mg | 20% | |
*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.
