Keto Oreo Cookies
- 2 tablespoons soft butter can sub with soft coconut oil
- 2 tablespoons monk fruit sweetener
- 1 egg room temp
- ¼ teaspoon baking soda
- ¼ cup cocoa powder
- ½ cup almond flour
- 2 tablespoons coconut Flour
- ⅓ Cup Oreo crumbs
- 1 Tbsp coconut butter melted
- ¾ cup chopped chocolate you may use any type of chocolate you prefer
- 1 tablespoon coconut butter
- 70 ML coconut milk or any nut milk of your choosing
For the Keto Oreo Cookies:
Preheat oven at 275 ℉.
Combine the coconut oil(or butter) with the monk fruit, baking soda and cocoa powder.
Add in the egg and mix with a rubber spatula; this may look lumpy and separated(that's okay!) Add flours and mix until it's a thick uniform dough.
Wrap in plastic wrap and refrigerate for 1 hour.
Remove from fridge and put dough in between two large pieces of parchment paper(one on top and one on bottom) and pressing through the parchment, form dough into large rectangle.
Roll the dough into a sheet ¼ inch in thickness and punch out 1-1½” circles.
Bake for 40 mins.
For the Crust:
Take your oreo cookies and break them down into a fine powder either with a food processor or by hand.
Melt the coconut butter and add directly to the crumbs. Stir together just until combined.
Push and flatten crust on the bottom of 5”-6” Pan. Set aside.
For the Filling:
Chop the chocolate, if needed, and place in a bowl, set aside.
In a small saucepan, bring the coconut milk to a boil and then pour over the chopped chocolate. Let stand for 1 minute.
Stir the coconut milk and chocolate until completely blended. While mixture is still warm, add the melted coconut butter. Continue to stir until fully incorporated.
Pour on top of crust, sprinkle some crushed oreo cookies on top of that and then place in freezer for 20-30 minutes.
Place in fridge for up to 10 minutes before serving.
*Note-You could use store bought oreo cookies as well.