Description
Indulge in the nostalgic flavors of childhood with our Keto “Oatmeal” Creme Pie Recipe, a delightful copycat of the beloved Little Debbie treat. This low-carb and gluten-free dessert brings rich, creamy filling between two almond flour cookies, satisfying your sweet tooth without compromising your health goals. With just a few simple steps, you can create these scrumptious pies that are perfect for gatherings or cozy nights at home. Enjoy them alongside coffee, as ice cream sandwiches, or even topped with whipped cream for an extra indulgence. Say goodbye to carb-laden snacks and hello to a healthier alternative that everyone will love!
Ingredients
Scale
- 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
- 1/4 cup Brown Swerve
- 1 large egg
- 1/2 tsp vanilla
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 cups powdered Swerve
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy whipping cream
Instructions
- In a food processor, combine flaked coconut, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt until resembling 'oatmeal flakes.'
- In a large mixing bowl, cream softened butter with Swerve Sweetener and Brown Swerve until smooth.
- Add egg and vanilla extract; mix until blended.
- Combine dry mixture with butter mixture and mix well.
- Chill dough for 30 minutes, then preheat oven to 325°F (163°C).
- Roll out dough to 1/3 inch thick and cut into shapes.
- Bake for 12-15 minutes until golden; cool on a rack.
- For filling, beat softened butter until fluffy; gradually mix in powdered Swerve and flavorings until smooth.
- Assemble by spreading filling on one cookie and topping with another.
Nutrition
- Serving Size: 1 pie (60g)
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg