Plant Based Keto Oreos

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Plant Based Keto Oreos

Plant Based Keto Oreos


  • 3 tbsp (50g) room temperature butter (miyokos)
  • 3 tbsp powdered sugar substitute (I used Swerve)
  • 1 tsp vanilla
  • 1 cup (100g) almond flour
  • 3 tbsp dark cocoa powder
  • 1/4 cup (50g) + 3 tbsp. coconut oil room temp
  • 3/4 cup (95g) powdered sugar substitute
  • 1 tsp vanilla
  • 1 tsp coconut cream (full fat)
  • Mix ins: Matcha powder (to taste), lemon zest (to taste), or leave plain for original vanilla flavor. Extracts or flavors can be used as well or event different superfood powders!


  1. First things first, let’s make the cookies. Place your butter, sugar substitute and vanilla into a mixing bowl. Either use a hand mixer or spatula to mix the ingredients thoroughly.
  2. Pour in your almond flour and your scoops of cocoa powder. Continue to mix until a dough forms. If you’re having trouble getting the ingredients mixed together, start kneading the dough with your hands.
  3. Roll out the dough between two pieces of parchment paper. Make sure your dough is roughly 1/2 inch thick.
  4. Use a cookie cutter to cut an even number of cookies.
  5. Bake the cookies for 10 minutes at 350°F/175°C. Take them out and let them cool.
  6. Place your coconut oil, coconut cream, sugar substitute and flavouring into a mixing bowl.
  7. Use a hand mixer or spatula to mix the ingredients together until nice and fluffy.
  8. Place a dollop of the cream onto the bottom side of one of the cookies. Take another cookie and place it on top!
  9. Continue until the rest of the cookies and cream are used up!
  10. (I put in the fridge to set for 30 minutes)
  11. Enjoy!
  12. This makes roughly 15 oreos!
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