If you’ve ever missed the nostalgic joy of a classic Little Debbie snack but want to keep it low-carb and keto-friendly, you’re in for a real treat with this Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat) Recipe. This recipe perfectly mimics the chewy, comforting texture of traditional oatmeal pies using wholesome, keto-approved ingredients like flaked coconut and almond flour. Paired with a luscious, creamy filling that’s sweetened without any sugar, these pies satisfy your sweet tooth while staying on track with your health goals. Trust me, once you try this Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat) Recipe, you’ll keep coming back for more because it’s as delicious as it is clever.
Ingredients You’ll Need
The magic of this Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat) Recipe lies in its simplicity. Each ingredient plays a vital role, bringing together the perfect texture and flavor that will make these pies irresistible. From the rich nuttiness of almond flour to the delicate flaked coconut that mimics oatmeal, every component is essential to a perfect bite.
- Flaked coconut: Provides the chewy texture reminiscent of oatmeal in the crust.
- Sliced almonds: Adds a subtle crunch and healthy fats to keep things keto-friendly.
- Almond flour: The base of the cookie dough, offering a nutty flavor and perfect baking consistency.
- Coconut flour: Helps absorb moisture and adds a pinch of natural sweetness.
- Baking powder: Leavens the cookies for just the right lift and softness.
- Cinnamon: Infuses a warm, spicy note essential for that classic “oatmeal” flavor.
- Salt: Balances the sweetness and enhances all other flavors.
- Butter (softened): Brings richness and tenderness to both the cookie and the creamy filling.
- Swerve Sweetener: A keto-friendly sweetener that keeps these pies guilt-free and sweet.
- Egg: Binds the dough together so the pies hold their shape.
- Powdered Swerve: Creates a smooth, sweet texture for the cream filling.
- Vanilla extract: Adds a heavenly aroma and depth to the cream filling.
- Heavy whipping cream: Lightens the filling and makes it fluffy and luxurious.
How to Make Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat) Recipe
Step 1: Create the “Oatmeal” Cookie Base
Start by pulsing the flaked coconut, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt together in a food processor. This step is crucial because it transforms the nuts and coconut into a coarse mixture that perfectly mimics oatmeal flakes, the signature texture we’re aiming for. This base will have the chewiness and heartiness that makes the cookie instantly comforting.
Step 2: Prepare the Wet Ingredients
In a separate bowl, beat the softened butter and Swerve sweetener together until creamy and smooth. This ensures your dough has that buttery richness without any grainy sugar texture. Then, add the egg and vanilla extract, beating well so that all these wet ingredients meld harmoniously.
Step 3: Combine Dry and Wet Mixtures
Slowly add your dry “oatmeal” mixture to the wet ingredients and stir until everything comes together into a dough. The dough should be cohesive but slightly sticky, just perfect for rolling out later. Take your time here to make sure the texture is just right—it sets the foundation for soft, chewy pies.
Step 4: Chill the Dough
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the fats and prevents spreading, which is essential for getting the pies to bake evenly and maintain their charming shape.
Step 5: Preheat Oven and Prepare Baking Sheet
Heat your oven to 325°F (163°C). While waiting, line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Having this ready means you can move quickly once the dough is chilled and rolled out.
Step 6: Shape and Bake
Roll out the chilled dough on a piece of parchment paper to about 1/4 inch thickness. Use cookie cutters or simply cut into squares or rounds, then place your pieces on the baking sheet. Bake them for 12 to 15 minutes until they turn a beautiful golden brown around the edges while staying soft in the center. This balance is what will give you that authentic “oatmeal” pie feel.
Step 7: Prepare the Cream Filling
Beat softened butter until fluffy to create a smooth base. Gradually incorporate powdered Swerve, mixing continuously to avoid lumps. Stir in vanilla and a tablespoon of heavy whipping cream to achieve a creamy, dreamy texture that perfectly complements the cookie sandwiches.
Step 8: Assemble Your Keto Creme Pies
Once the cookies have cooled completely, spread a generous layer of the luscious cream filling on the bottom side of one cookie. Then sandwich it with another cookie on top, gently pressing together. This step is the best part because you get to see your keto creation come alive with that classic look and irresistible promise of rich flavor inside.
How to Serve Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat) Recipe
Garnishes
A light dusting of cinnamon on top of each creme pie can add a beautiful touch of warmth and a little extra flavor punch. You might also sprinkle some finely chopped sliced almonds for a delicate crunch and artistry that makes these pies even more inviting when served.
Side Dishes
Pair these pies with a hot cup of coffee or a creamy herbal tea for a truly comforting snack or dessert experience. If you want to stay keto-friendly, you could serve a small bowl of fresh, low-carb berries on the side to add a burst of freshness and color to your plate.
Creative Ways to Present
Serve these keto creme pies stacked on a rustic wooden board or in cute parchment paper-lined baskets for a charming, cozy vibe. Another fun idea is to drizzle a few drops of sugar-free chocolate or caramel sauce over the top to elevate the look and add a hint of decadence that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover keto creme pies keep beautifully when stored in an airtight container in the refrigerator. The chilling helps the filling stay firm and the cookies maintain their perfect chewy texture. They’ll stay fresh for up to 5 days, making them a great make-ahead treat for busy days.
Freezing
You can freeze these pies by placing them in a single layer on a baking sheet first until frozen solid, then transferring them to a freezer-safe container or bag. When properly stored this way, they’ll last up to 2 months, allowing you to enjoy your favorite keto snack anytime you crave.
Reheating
If you prefer your pies a bit softer, gently warm them in the microwave for 10 to 15 seconds. Be careful not to melt the filling too much. Alternatively, let frozen pies thaw in the refrigerator overnight for a morning indulgence that feels freshly made.
FAQs
Can I use other nuts instead of almonds in this recipe?
Absolutely! You can swap sliced almonds with pecans or walnuts for a slightly different flavor and texture. Just keep the total nut quantity the same to maintain the dough consistency.
Is this recipe completely sugar-free?
Yes, it uses Swerve sweetener, which is keto-friendly and sugar-free, keeping the recipe compliant with low-carb, low-sugar diets without sacrificing sweetness.
Can I make the cream filling dairy-free?
You can try substituting the butter and heavy cream with coconut oil and full-fat coconut cream, but the texture might be a bit different. It’s worth experimenting if you follow a dairy-free lifestyle!
What’s the best way to roll out the dough?
Place the dough between two sheets of parchment paper and roll evenly to the desired thickness. This prevents sticking and makes transferring to your baking sheet much easier.
How do these pies compare calorie-wise to the original Little Debbie Oatmeal Creme Pies?
Since this Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat) Recipe uses healthy fats and low-carb sweeteners, it’s significantly lower in carbohydrates and sugar, making it a much healthier alternative without compromising on flavor or satisfaction.
Final Thoughts
Making the Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat) Recipe is like rediscovering a beloved childhood treat with a grown-up, health-conscious twist. These pies prove that you can honor nostalgic flavors while staying committed to your keto lifestyle, all in the comfort of your own kitchen. So, gather your ingredients, roll up your sleeves, and enjoy the sweet success of this delightful recipe—you won’t regret it!
Print
Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus 30 minutes chilling
- Yield: 12 creme pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Keto
Description
This Keto “Oatmeal” Creme Pie recipe is a low-carb, sugar-free alternative to the classic Little Debbie treat, perfect for those following a ketogenic lifestyle. Made with a combination of coconut, almonds, and almond flour to mimic the texture of oatmeal cookies, these pies are filled with a creamy, buttery filling sweetened with Swerve. This delicious dessert is ideal for keto enthusiasts looking for a nostalgic yet diet-friendly sweet snack.
Ingredients
Cookie Dough Ingredients
- 1 cup flaked coconut
- 3/4 cup sliced almonds
- 1 cup almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/4 cup Swerve Sweetener
- 1 large egg
Cream Filling Ingredients
- 3/4 cup butter, softened
- 2 cups powdered Swerve
- 1 tsp vanilla extract
- 1 tbsp heavy whipping cream
Instructions
- Prepare Dry Mixture: In a food processor, blend flaked coconut, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt until the mixture resembles oatmeal flakes, creating the base for the cookie texture.
- Mix Wet Ingredients: In a separate bowl, beat the softened butter with Swerve Sweetener until creamy and smooth. Add the large egg and vanilla extract, then mix thoroughly to incorporate all wet ingredients.
- Combine Dough: Pour the dry blended mixture into the wet mixture and stir until the dough is fully combined and uniform in texture.
- Chill Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up and make it easier to handle.
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape and Bake Cookies: Roll out the chilled dough on a clean surface and cut into cookie shapes of your choice. Place them on the prepared baking sheet and bake for 12-15 minutes until the cookies turn a light golden brown.
- Prepare Filling: While cookies bake and cool, beat the softened butter in a bowl until fluffy. Gradually add powdered Swerve, then mix in vanilla extract and heavy whipping cream until the filling reaches a creamy, spreadable consistency.
- Assemble Pies: Once cookies have cooled completely, spread the cream filling on the flat side of one cookie, then sandwich it with another cookie. Repeat for all cookies to create 12 creme pies.
Notes
- Ensure the butter is properly softened to make mixing easier and achieve a smooth filling.
- Chilling the dough before baking helps maintain the cookie shape and prevents spreading.
- You can substitute Swerve with another keto-approved sweetener if preferred.
- Store assembled creme pies in an airtight container in the refrigerator for up to a week.
- Allow cookies to cool completely before assembling to prevent filling from melting.
