18 August 2019

Keto Double Stuffed "Oreo" Sandwiches

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Love Double Stuffed Oreos but doing keto? Well then you have to try these Keto Double Stuffed "Oreo" Sandwiches! There's only 1g net carb per sandwich. Sure, they aren't circles like normal Oreo cookies, but they are packed with amazing flavor. And look how thick that cream filling is! You could definitely eat these open face (or use less of the cream stuffing in between if it looks like a bit much to you), but I like these just the way they are. This recipe is so easy too! I literally just popped all the ingredients into a blender and then bam, the cookie batter was ready to go into the oven.


Cookie Layer

1/2 Original Chocolate Bar from Kiss My Keto, broken into small pieces
4 tbsp salted butter, chilled and cut into chunks
6 tbsp Swerve, granular
1 tsp monk fruit juice liquid concentrate
1/4 cup almond flour
2 tbsp lupin flour
2 tbsp unsweetened cocoa powder
1 egg
1/2 tsp baking powder
1 tsp vanilla
1 tbsp water

Cream Filling Layer

4 tbsp salted butter, softened
1.5 cup Swerve, powdered
1 tsp vanilla
1 tsp water


1) Pre-heat oven to 350 degrees.

2) Pop all Cookie Layer ingredients (chocolate bar rectangles, butter chunks, Swerve, monk fruit, almond flour, lupin flour, cocoa powder, egg, baking powder, vanilla and water) into a Ninja/NutriBullet etc. and blend until smooth. (You may have to stop it and push contents down with a spatula if it's stuck at the top.)

  • Note: The reason a blender is used versus stirring by hand is to make tiny bits of chocolate and evenly spread the chilled butter. Stirring by hand would likely result in too big of chocolate and butter chunks. Also, regarding the chocolate, it is important to use tiny bits versus chips so it can melt evenly throughout the batter while baking.
3) Pour batter into a 7x7 or 8x8 pan lined with foil and sprayed with coconut oil.

4) Bake for 25 minutes or until done. Remove from oven and allow to cool fully. It hardens as it cools. Pop in freezer for 10-20 minutes before adding the filling.

5) In a medium-sized bowl, mix together the cream filling ingredients (butter, Swerve, vanilla and water).

6) Remove cookie layer from freezer and spread cream evenly. Pop back in freezer for 10-20 minutes. (This is optional, but it makes the filling layer smoother when you cut it whereas room temperature filling won't have as clean of cuts).

7) Cut into 16 pieces by making three vertical cuts and three horizontal cuts. 

8) Stack pieces until you have 8 sandwiches.

9) Enjoy! 

Picture Instructions:

Nutrition Facts:

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