Description
Indulge in the nostalgia of your favorite childhood treat with this Keto “Oatmeal” Creme Pie Recipe, a delightful low-carb and gluten-free copycat of Little Debbie’s classic dessert. Each cookie is perfectly chewy with a rich flavor from almond and coconut, while the sugar-free cream filling adds a luscious touch. Ideal for any occasion, these cookies are simple to make and will impress both keto enthusiasts and dessert lovers alike. Enjoy them as a sweet snack, serve at gatherings, or relish them on cozy afternoons with a cup of coffee.
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 (for cream filling)
- 2 cups powdered Swerve (for cream filling)
- 1 teaspoon pure vanilla extract (for cream filling)
- 1 tablespoon heavy whipping cream (for cream filling)
Instructions
- In a food processor, blend flaked coconut, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt until it resembles 'oatmeal flakes.'
- In a large bowl, cream softened butter with Swerve Sweetener and Brown Swerve until smooth.
- Beat in the egg and vanilla extract until well combined.
- Combine dry ingredients into the wet mixture; mix until fully integrated.
- Chill dough for 30 minutes wrapped in plastic wrap.
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough to 1/3 inch thickness; cut out shapes with a cookie cutter.
- Bake for 12-15 minutes until golden brown around edges; cool before adding cream filling.
Nutrition
- Serving Size: 1 pie (44g)
- Calories: 150
- Sugar: 1g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg