Keto Oatmeal Cream Pies
Soft, chewy keto-friendly oatmeal cream pies with a luscious cream filling. These low-carb treats retain the nostalgia of classic oatmeal cream pies while keeping you on track with your diet.
Ingredients
- 1 cup almond flour
- 1 cup rolled oats gluten-free if needed
- 1/2 cup erythritol or your preferred keto sweetener
- 1/4 cup coconut oil melted
- 1/4 cup unsweetened almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- salt pinch
- almond butter
- erythritol for cream filling
- almond milk splash for cream filling
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, combine the almond flour, rolled oats, erythritol, cinnamon, baking powder, and salt. Stir until well blended.
- In a separate bowl, whisk together the melted coconut oil, almond milk, eggs, and vanilla. Slowly combine this mixture with the dry ingredients, stirring until fully incorporated.
- Using a cookie scoop, drop dollops of dough onto a parchment-lined baking sheet. Flatten the tops slightly for even baking. Repeat until the dough is gone, spacing the cookies about 2 inches apart.
- Bake in the preheated oven for about 12-15 minutes or until the edges are golden and the cookies are set.
- Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
- While cookies cool, mix together almond butter, erythritol, and a splash of almond milk in a bowl until creamy.
- Spread the cream filling between two cookies, creating delightful sandwich pies.