Keto Cookies and Cream Cupcakes
So these Keto Cookies and Cream Cupcakes may be one of the longest recipes I've ever shared here.. (But NOT most difficult I promise).
I originally made these for a friend's birthday not thinking I'd ever share them but after some thought I figured the world deserved to know about these keto oreo cupcakes…because well, they are just downright DELICIOUS and possibly the best keto cupcakes I've ever made (though my Carrot Cupcakes are definitely up there as well).
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The actual keto chocolate cupcakes themselves are AMAZING. They texture was just phenomenal. These are light and fluffy (the lightest of any keto cupcake I've made!) and yet so moist. They taste identical to regular chocolate cupcakes. I'm not kidding.
Then the oreo filling..oh the oreo filling. It caused me a lot of issues at first trying to get it sturdy enough to frost the cupcakes but once I did it was PERFECT.
I had this idea to combine vanilla custard with whipped cream to make these delicious sweet frosting like the inside of an oreo but sadly it couldn't hold up on it's own so I had to add whipped cream cheese to give it some structure…
..and honestly I'm not even made about it. The cream cheese added this tanginess to the frosting that just gave it that little extra something. In my personal recipe I used vanilla bean powder in my custard and frosting to get those little black specks and I thought that tasted great but I listed vanilla extract in the recipe since I know not everyone has vanilla bean powder on hand! It's just a nice little bonus if you do.
Last but not least we have our delicious oreo cookie. This is a recipe I had been perfecting for a while and actually have used before to make Keto Oreo Balls, Keto Oreo Cheesecake Bars and Keto Oreo Cookies themselves.
All of those recipes were awesome but I feel this one really takes the cake…or the cupcake, lol.
The oreo chunks mixed into the frosting of these Keto Cookies and Cream Cupcakes makes for such a tasty combo. These really do taste like oreo cookies!!
They also look really cute. I think anyone would be happy to have these on their birthday.
Ingredients In Keto Oreo Cupcakes
- Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
- Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture. - Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
- Unsweetened Cocoa Powder – Rodelle is my favourite brand of cocoa powder! It just always tastes really great in every recipe I've tried. But you could also use dark cocoa to get that oreo colour naturally in the muffins and cookie portion of this recipe.
- Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
Tools I Used To Make Keto Cookies And Cream Cupcakes
- Nutritional Food Scale – 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!
- Cupcake Tin
- Spatula
- Hand Mixer
- Parchment Paper
- Whisk
- Saucepan
- Mixing Bowls
Tips For Making Keto Oreo Cupcakes
- Temperature of ingredients is always important in a recipe like this. Make sure your cream cheese is softened, eggs are room temperature, coconut oil is melted, heavy cream in the cupcakes is room temperature and heavy cream and boston cream in the frosting is COLD.
- I like to break my oreo cookie into some larger and some smaller pieces, just make sure they are large enough to go through the opening in the piping bag. You can also use some for topping like I did at the end if you want.
- If you don't want to make the Boston Cream in this recipe, you can also use half of a prepared Simply Delish Vanilla Pudding Mix for a similar flavour. (Use SAMMYSAM for 10% OFF)
- To lower the carbs of this recipe, you can use heavy cream to make the cupcakes themselves, you also will likely not need all of the topping so take them into account as well. These are also just really great chocolate cupcakes on their own if you want to add your own frosting!
- If you don't have Sukrin brown sugar sweetener, you can also sub more regular sweetener and just add 1 tsp molasses for the same flavour (or skip the molasses all together)
How To Store Keto Cookies and Cream Cupcakes
- Store these cupcakes in the fridge in an airtight container for up to 5 days OR freeze the same way for a future snack!
Keto Cookies and Cream Cupcakes Recipe
Serves: 10 cupcakes
Ingredients:
Chocolate Cupcakes
- 1/2 cup almond flour, 56g
- 1/2 cup unsweetened cocoa powder, 45g
- 2 tbsp coconut flour, 14g
- 1 1/2 tbsp arrowroot starch, 11g
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp xanthan gum
- 1/4 teaspoon salt
- 1/2 cup light or heavy cream, room temperature, 120ml (18% if you are Canadian is what I use! Light Cream/heavy cream can also work here)
- 1 tsp white vinegar
- 1/3 cup coconut oil, 80g
- 6 tbsp powdered monkfruit erythritol sweetener, 72g (use 1/2 cup or 96g if using granular!)
- 1/2 cup Sukrin brown sugar sweetener, 96g
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Cupcake Frosting/Filling
- 1 boston cream filling recipe (see Boston Cream Donuts recipe and follow directions there to make it) *You could also try making this with 1/2 a prepared Simply Delish Vanilla Pudding Mix instead if you find that easier! **Reserve some of the egg whites from this recipe for later**
- 1/2 cup heavy cream, 120g
- 1 tsp vanilla extract
- 1/2 cup powdered monkfruit erythritol sweetener, 96g
- 3/4 cup cream cheese, softened, 180g
Oreo Cookie Crumble
- 3 tbsp butter, softened
- 5 tbsp sweetener (2 tbsp swerve, 1 truvia)
- 1 tsp egg white
- black food colouring
- 1/4 tsp vanilla extract
- 1/4 cup cocoa powder, 24g
- 3 tbsp coconut flour, 21g
- 1 tsp cornstarch
- pinch of each: xanthan gum, baking soda, salt
Directions:
Cupcakes
- Pre-heat oven to 350*F.
- In a bowl, whisk together the cupcake dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
- In a measuring cup or small bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
- In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk ones more until smooth.
- Add the dry ingredients to the wet and stir until a thick batter forms.
- Line and grease 10 muffin tins lightly with oil. Use a muffin scoop to evenly disperse the batter among the tins.
- Bake the muffins for 22-24min. The tops should be risen and won't sink easily when lightly touched with a finger.
- Let the muffins cool fully before removing from the tray. Meanwhile we can make the cookie and filling.
Oreo Cookie
- Add the butter and sweetener to a small bowl and beat (with a mixer or just a fork since it's a smaller amount) until smooth.
- Add the egg white and black food colouring and beat again until combined.
- Add your dry ingredients and stir well until smooth, add more black food colouring if needed.
- Press the mixture out over a parchment lined baking sheet, it doesn't have to be any perfect shape since we'll just be breaking it up later!
- Then bake at 350*F for ~8-9min. Let it cool before breaking into pieces.
Oreo Filling
- Make the Boston Cream Custard following the steps in the recipe HERE. Then scrape it into a small bowl and set it aside to cool while you make the rest of your filling.
- In a large mixing bowl, beat the heavy cream until stiff peaks almost start to form. Add the sweetener and vanilla extract and beat again just until it's the texture of regular whipped cream.
- In another bowl, beat the cream cheese until light and fluffy.
- To bring everything together, add the custard and cream cheese to the whipped cream and beat well until smooth and thick.
Bringing It All Together
- Break your cookie into pieces and add it to the filling mixture, stir gently to combine (I like to reserve a little for topping later).
- Use a long and thin cookie cutter or what I use, the end of a turkey baster (lol) to cut out holes out of the center of the cupcakes. You want to press ALMOST to the bottom but you still want a thin bit of cupcake left. Repeat this for all of the cupcakes.
- Use a piping bag with an open end or a plastic ziplock bag with the end cut off to pipe the filling into the cupcakes, then top them in a circular motion as you would regular cupcakes.
- Sprinkle any additional keto oreo cookie you reserved and you're done! Chill for ~30min then you can serve them at room temperature if you wish. Enjoy your Keto Cookies and Cream Cupcakes!
Nutrition for 1/10th of recipe: 324 calories | 28.5g fat | 6.5g NET carbs | 6g protein
Keto Cookies and Cream Cupcakes
Servings: 10 keto oreo cupcakes
Calories: 324kcal
Ingredients
Chocolate Cupcakes
- 1/2 cup almond flour 56g
- 1/2 cup unsweetened cocoa powder 45g
- 2 tbsp coconut flour 14g
- 1 1/2 tbsp arrowroot starch 11g
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp xanthan gum
- 1/4 teaspoon salt
- 1/2 cup light or heavy cream room temperature, 120ml (18% if you are Canadian is what I use! Light Cream/heavy cream can also work here)
- 1 tsp white vinegar
- 1/3 cup coconut oil 80g
- 6 tbsp powdered monkfruit erythritol sweetener 72g (use 1/2 cup or 96g if using granular!)
- 1/2 cup Sukrin brown sugar sweetener 96g
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
Cupcake Frosting/Filling
- 1 boston cream filling recipe see Boston Cream Donuts recipe and follow directions there to make it *You could also try making this with 1/2 a prepared Simply Delish Vanilla Pudding Mix instead if you find that easier! (USE SAMMYSAM FOR 10% OFF)
- 1/2 cup heavy cream 120g
- 1 tsp vanilla extract
- 1/2 cup powdered monkfruit erythritol sweetener 96g
- 3/4 cup cream cheese softened, 180g
Oreo Cookie Crumble
- 3 tbsp butter softened
- 5 tbsp sweetener 2 tbsp swerve, 1 truvia
- 1 tsp egg white You can use some of the leftovers from the boston cream recipe for this!
- black food colouring
- 1/4 tsp vanilla extract
- 1/4 cup cocoa powder 24g
- 3 tbsp coconut flour 21g
- 1 tsp cornstarch
- pinch of each: xanthan gum baking soda, salt
Instructions
Cupcakes
- Pre-heat oven to 350*F.
- In a bowl, whisk together the cupcake dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
- In a measuring cup or small bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
- In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk ones more until smooth.
- Add the dry ingredients to the wet and stir until a thick batter forms.
- Line and grease 10 muffin tins lightly with oil. Use a muffin scoop to evenly disperse the batter among the tins.
- Bake the muffins for 22-24min. The tops should be risen and won't sink easily when lightly touched with a finger.
- Let the muffins cool fully before removing from the tray. Meanwhile we can make the cookie and filling.
Oreo Cookie Crumble
- Add the butter and sweetener to a small bowl and beat (with a mixer or just a fork since it's a smaller amount) until smooth.
- Add the egg white and black food colouring and beat again until combined.
- Add your dry ingredients and stir well until smooth, add more black food colouring if needed.
- Press the mixture out over a parchment lined baking sheet, it doesn't have to be any perfect shape since we'll just be breaking it up later!
- Then bake at 350*F for ~8-9min. Let it cool before breaking into pieces.
Oreo Filling
- Make the Boston Cream Custard following the steps in the recipe HERE. Then scrape it into a small bowl and set it aside to cool while you make the rest of your filling.
- In a large mixing bowl, beat the heavy cream until stiff peaks almost start to form. Add the sweetener and vanilla extract and beat again just until it's the texture of regular whipped cream.
- In another bowl, beat the cream cheese until light and fluffy.
- To bring everything together, add the custard and cream cheese to the whipped cream and beat well until smooth and thick.
- Bringing It All Together
- Break your cookie into pieces and add it to the filling mixture, stir gently to combine (I like to reserve a little for topping later).
- Use a long and thin cookie cutter or what I use, the end of a turkey baster (lol) to cut out holes out of the center of the cupcakes. You want to press ALMOST to the bottom but you still want a thin bit of cupcake left. Repeat this for all of the cupcakes.
- Use a piping bag with an open end or a plastic ziplock bag with the end cut off to pipe the filling into the cupcakes, then top them in a circular motion as you would regular cupcakes.
- Sprinkle any additional keto oreo cookie you reserved and you're done! Chill for ~30min then you can serve them at room temperature if you wish. Enjoy your Keto Cookies and Cream Cupcakes!
Notes
Ingredients Links
- Almond Flour
- Coconut Flour
- Powdered Monkfruit Erythritol Sweetener
- Sukrin Brown Sweetener
- Xanthan gum
- Arrowroot Starch
- Unsweetened Cocoa Powder
- Vanilla Extract
Tips
- Temperature of ingredients is always important in a recipe like this. Make sure your cream cheese is softened, eggs are room temperature, coconut oil is melted, heavy cream in the cupcakes is room temperature and heavy cream and boston cream in the frosting is COLD.
- I like to break my oreo cookie into some larger and some smaller pieces, just make sure they are large enough to go through the opening in the piping bag. You can also use some for topping like I did at the end if you want.
- If you don't want to make the Boston Cream in this recipe, you can also use half of a prepared Simply Delish Vanilla Pudding Mix for a similar flavour. (Use SAMMYSAM for 10% OFF)
- To lower the carbs of this recipe, you can use heavy cream to make the cupcakes themselves, you also will likely not need all of the topping so take them into account as well. These are also just really great chocolate cupcakes on their own if you want to add your own frosting!
- If you don't have Sukrin brown sugar sweetener, you can also sub more regular sweetener and just add 1 tsp molasses for the same flavour (or skip the molasses all together)
Nutrition
Serving: 1keto oreo cupcake | Calories: 324kcal | Fat: 28.5g | Protein: 6g | Carbohydrates: 6.5g
