Keto Oreo-Style Cookie Sandwiches – Low-Carb, Chocolatey, and Cream-Filled

If you miss sandwich cookies but want to keep things low-carb, these Keto Oreo-Style Cookie Sandwiches hit the spot. Think crisp chocolate cookies with a sweet vanilla cream center—familiar, nostalgic, and totally satisfying. They’re made with almond flour and cocoa, lightly sweetened with a keto-friendly sweetener, and finished with a fluffy buttercream filling.

You’ll get that classic bite without the sugar spike. They’re also great for meal prep, gifting, or pairing with a cold glass of almond milk.

What Makes This Recipe So Good

• Low-carb and gluten-free: Almond flour and keto sweetener keep carbs low while staying naturally gluten-free.
• Classic flavor, better ingredients: Rich cocoa cookies with a creamy vanilla filling—now without sugar overload.
• Crunchy-meets-creamy texture: A short bake gives crisp edges that hold up beautifully to the filling.
• Easy to customize: Add mint, espresso, or peanut butter for fun twists.
• Make-ahead friendly: Both the dough and the filling store well, so you can bake and assemble when you’re ready.

Shopping List

• Almond flour (super-fine)
• Unsweetened cocoa powder (Dutch-process or natural)
• Powdered erythritol or powdered allulose (for dough and filling)
• Baking powder
• Salt
• Butter (unsalted, softened; for cookies and filling)
• Egg (room temperature)
• Vanilla extract
• Heavy cream (for the filling; optional splash for texture)
• Xanthan gum (optional, for extra snap and structure)
• Espresso powder (optional, boosts chocolate flavor)
• Fine-grain sea salt (for balanced sweetness)
• Coconut oil or avocado oil spray (optional, for parchment)

Instructions

1. Preheat and prep: Heat the oven to 325°F (165°C). Line two baking sheets with parchment.

   If your kitchen is warm, chill your butter first for 5–10 minutes after softening to avoid greasy dough.

2. Mix dry ingredients: In a bowl, whisk 2 cups super-fine almond flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon xanthan gum (optional), and 1/4 teaspoon fine salt. Break up any cocoa lumps.
3. Cream the butter and sweetener: In a separate bowl, beat 1/2 cup softened unsalted butter with 2/3 cup powdered erythritol or powdered allulose until fluffy, about 2 minutes. Add 1 large egg and 1 teaspoon vanilla; beat until smooth.
4. Combine: Add dry ingredients to the wet.

   Mix on low until a dough forms. If crumbly, add 1–2 teaspoons heavy cream. Dough should be firm but pliable, not sticky.

5. Roll and cut: Place dough between two sheets of parchment.

   Roll to about 1/8 inch thickness for crisp cookies. Peel the top sheet and cut small rounds (about 1.75 inches). Gather scraps and re-roll as needed.

6. Chill the cutouts: Slide the parchment with cookies onto a baking sheet and chill 10–15 minutes.

   This helps keep sharp edges and improves crunch.

7. Bake: Arrange cookies on prepared sheets with a little space between. Bake 8–10 minutes, rotating trays halfway. The cookies will firm as they cool.

   Look for dry, matte tops and set edges.

8. Cool completely: Let cookies cool on the sheet 5 minutes, then move to a rack. They should be fully cool and crisp before filling.
9. Make the filling: Beat 1/2 cup softened unsalted butter with 1 cup powdered sweetener until light and creamy, 2–3 minutes. Add 1 teaspoon vanilla, a pinch of salt, and 1–2 teaspoons heavy cream as needed for a smooth, spreadable texture.

   For a stiffer “classic” filling, keep cream minimal.

10. Assemble: Match cookies by size. Pipe or spoon about 1–1.5 teaspoons filling onto the flat side of one cookie. Top with another cookie and gently press to spread the filling to the edges.
11. Set the sandwiches: For the neatest edges and best texture, chill assembled cookies 15–20 minutes before serving.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days in a cool spot.

  If your home is warm, the filling may soften.

• Refrigerator: Store up to 1 week in a sealed container. Let sit at room temperature 10 minutes before eating for the best texture.
• Freezer: Freeze in a single layer, then transfer to a bag or container. Keep up to 2 months.

  Thaw in the fridge or at room temperature for 20–30 minutes.

• Dough and filling ahead: Chill dough up to 3 days or freeze up to 2 months. Filling keeps in the fridge up to 1 week; let it soften and re-whip before using.

Benefits of This Recipe

• Lower net carbs: Almond flour and keto sweeteners keep you on track without sacrificing dessert.
• Gluten-free by default: Great for those avoiding wheat.
• Customizable sweetness: Adjust powdered sweetener to taste without affecting texture too much.
• Satisfying portion control: Small sandwich cookies pack flavor, so one or two feel indulgent without going overboard.
• Kid- and party-friendly: Familiar look and taste make them easy crowd-pleasers.

Pitfalls to Watch Out For

• Overbaking: Cocoa makes it hard to see browning. Pull them when the tops look dry and edges are set.

  They crisp as they cool.

• Skipping the chill: Warm dough spreads and loses that classic round shape. A short chill fixes this.
• Using granulated sweetener in the filling: It can be gritty. Always use powdered sweetener for a smooth cream.
• Coarse almond meal: You’ll get a gritty cookie.

  Choose super-fine almond flour for a clean bite.

• Too thick dough: If you roll thicker than 1/8 inch, cookies may turn cakey. Thin is key for crunch.

Recipe Variations

• Mint cream: Add 1/4 teaspoon peppermint extract to the filling. Tint with a tiny drop of green coloring if you like.
• Double chocolate: Mix 1 tablespoon cocoa powder into the filling and add 1–2 teaspoons extra cream.
• Espresso boost: Stir 1/2 teaspoon espresso powder into the cookie dough to deepen the chocolate flavor.
• Peanut butter filling: Beat 2 tablespoons natural peanut butter into the filling, adding extra powdered sweetener if needed to keep it firm.
• Coconut cream filling: Swap butter for coconut cream (firm part from a chilled can).

  Sweeten to taste and chill well before piping.

• Holiday spice: Add a pinch of cinnamon and a dash of nutmeg to the dough for a warm twist.

FAQ

Can I use coconut flour instead of almond flour?

Coconut flour doesn’t swap 1:1 for almond flour. It’s far more absorbent and will make the dough dry and crumbly. If you must use coconut flour, you’ll need a different formula.

For this recipe, stick with super-fine almond flour for best results.

Which sweetener works best?

Powdered erythritol or powdered allulose both work. Erythritol gives a slightly crisper cookie; allulose can brown more and feel a bit softer. For the filling, powdered form is non-negotiable for a smooth texture.

How do I make the cookies even crispier?

Roll thinner, bake toward the longer end of the range, and let them cool fully.

You can also return baked cookies to a 250°F (120°C) oven for 10 minutes to “dry” them further, then cool again.

Can I make them dairy-free?

Yes. Use a dairy-free butter alternative in both dough and filling, or use coconut cream in the filling. Check that your substitute is firm enough to hold shape when chilled.

How many carbs are in each sandwich?

Numbers vary by brand and cookie size, but typically you’re looking at roughly 2–3g net carbs per sandwich when using almond flour and a keto sweetener.

For accuracy, plug your exact ingredients into a nutrition calculator.

Do I need xanthan gum?

It’s optional but helpful. A small amount improves structure and snap. If you don’t have it, the cookies will still work, just a touch more delicate.

In Conclusion

These Keto Oreo-Style Cookie Sandwiches bring back a classic treat with smart ingredient swaps and a clean, balanced flavor.

They’re crisp, creamy, and easy to customize for any mood or occasion. With a short chill, a careful bake, and a smooth powdered-sweetener filling, you’ll have a cookie that tastes nostalgic and fits your low-carb routine. Bake a batch now, stash a few in the freezer, and enjoy that perfect dunkable bite anytime.