Another keto oreo recipe for my Oreo cookie lovers out there! These Keto Oreo balls are a spin-off of my slightly more challenging, Keto Oreo Cookies recipe.
If you don't feel like cutting out and baking cookies then having to put them together.. (even though they are truly beautiful and I suggest making Keto Oreo Cookies if you are trying to impress some non-keto friends) then these Keto Oreo Balls are for you! They are super simple to make and honestly taste flippin' delicious. They really remind me of real Oreos!
Side note, the food colouring that I added to the “cookie” portion of the ball is totally unnecessary, especially if you have dark cocoa powder (which, I suggest for a deeper, more traditional oreo flavour) but it does add a pretty look to them!
Keto Oreo Ball Ingredients
- Cocoa Powder– The cocoa powder I use in this recipe is this one. It's not a dark cocoa powder so you will need black food colouring if you still want the black colour of Oreo cookies OR you can buy a dark cocoa powder such as this one.
- Coconut Flour-As I mentioned above, I used coconut flour in this recipe because it's more absorbent and you don't need as much. It works great combined with the larger amount of cocoa powder. This is the coconut flour I use.
- Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powderedsweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product.
- Black Food Colouring-I highly recommend this food colouring as it's super rich in colour and a little goes a long way!
- Xanthan gum – Provides a better texture to the final cookie
Tools I used to Make Keto Oreo Balls
- Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
- Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Keto Oreo Balls
Serves: ~30 (depending on the size you make the oreo balls)
Ingredients:
Cookie Portion
- 1/2 cup + 2 tbsp cocoa powder, 60g
- 1/2 cup coconut flour, 56g
- 1/2 tbsp cornstarch, optional, can be left out or replaced with arrowroot starch
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup + 1 tbsp salted butter, room temperature
- 1/2-1 tsp black food colouring, optional
- 1/8 tsp vanilla extract
- 3/4 cup + 1 tbsp powdered monkfruit/erythritol sweetener, 162g
- 2 tbsp water, up to 3 if needed
Filling or Icing Portion
- 4 oz cream cheese, room temperature
- 1 cup powdered monkfruit/erythritol sweetener, 200g
- 1 tsp vanilla extract
Directions:
- In a bowl, mix together your dry cookie ingredients except the sweetener.
- In another bowl, beat together the butter, black food colouring and vanilla extract until mostly smooth (I added my black food colouring later when I took these photos)
- Next add your sweetener and mix with a spoon first before beating the mixture again to prevent sweetener flying everywhere!
- Once this mixture looks something like this, you can add it to the dry ingredients. Mix using a spoon until somewhat of a dough begins to form.
- Add your water and keep mixing until it's mostly all incorporated.
- At this point, things do get a little messy! I use my hands to form the rest of the dough. (I did get all of the black food colouring off my hands right after if anyone is wondering, haha, just don't wear nice clothes during baking).
- Once you've formed a solid ball of dough, set it aside and we can begin working on the icing portion of the Oreo.
- Beat together the above 3 filling ingredients. Again, at a certain point I find my hands are the best way to form the mixture into a ball of dough!
- Now once you have. solid ball of filling as well, you can begin to take small pieces from each the ball and the filling and just roll them together into one nice little two-toned ball!
- Place the finished balls on a plate or tray covered in parchment and freeze them for ~2 hours or more. After this you can either store them in a ziplock in the fridge for up to a week OR place them in a ziplock in the freezer to preserve them for a future snack! Personally I like to eat these straight out of the fridge or let them thaw for 15min after I remove them from the freezer. Enjoy your Keto Oreo Balls!
Nutrition for 1/30th of recipe: 60 calories | 5.2g fat | 1.2g NET carbs | 1g protein | 0.1g fibre
Disclaimer: This post contains some affiliate links
Keto Oreo Balls
Servings 30 oreo balls (depending on the size you make them)
Calories 60kcal
Ingredients
Cookie Portion
- 1/2 cup + 2 tbsp cocoa powder 60g
- 1/2 cup coconut flour 56g
- 1/2 tbsp cornstarch optional, can be left out or replaced with arrowroot starch
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup + 1 tbsp salted butter room temperature
- 1/2-1 tsp black food colouring optional
- 1/8 tsp vanilla extract
- 3/4 cup + 1 tbsp powdered monkfruit/erythritol sweetener 162g
- 2 tbsp water up to 3 if needed
Filling or Icing Portion
- 4 oz cream cheese room temperature
- 1 cup powdered monkfruit/erythritol sweetener 200g
- 1 tsp vanilla extract
Instructions
- In a bowl, mix together your dry cookie ingredients except the sweetener.
- In another bowl, beat together the butter, black food colouring and vanilla extract until mostly smooth (I added my black food colouring later when I took these photos)
- Next add your sweetener and mix with a spoon first before beating the mixture again to prevent sweetener flying everywhere!
- Once this mixture looks something like this, you can add it to the dry ingredients. Mix using a spoon until somewhat of a dough begins to form.
- Add your water and keep mixing until it's mostly all incorporated.
- At this point, things do get a little messy! I use my hands to form the rest of the dough. (I did get all of the black food colouring off my hands right after if anyone is wondering, haha, just don't wear nice clothes during baking).
- Once you've formed a solid ball of dough, set it aside and we can begin working on the icing portion of the Oreo.
- Beat together the above 3 filling ingredients. Again, at a certain point I find my hands are the best way to form the mixture into a ball of dough!
- Now once you have. solid ball of filling as well, you can begin to take small pieces from each the ball and the filling and just roll them together into one nice little two-toned ball!
- Place the finished balls on a plate or tray covered in parchment and freeze them for ~2 hours or more. After this you can either store them in a ziplock in the fridge for up to a week OR place them in a ziplock in the freezer to preserve them for a future snack! Personally I like to eat these straight out of the fridge or let them thaw for 15min after I remove them from the freezer. Enjoy your Keto Oreo Balls!
Notes
Canadian Ingredient Links:
Nutrition
Serving: 1oreo ball | Fiber: 0.1g | Calories: 60kcal | Protein: 1g | Carbohydrates: 1.2g
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KETO No-Bake Snowball bites
No-Bake Almond Joy Cheesecake Truffles