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
Scale
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.
