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Lizy - Thetastynook

Keto Oatmeal Cream Pies

These keto oatmeal cream pies feature soft, chewy cinnamon-spiced cookies made with almond flour and oat fiber, sandwiched around a fluffy cream cheese filling. They're a nostalgic low-carb treat without traditional rolled oats.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 Cream Pies
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup unsalted butter softened
  • 1/2 cup keto brown sugar substitute
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups finely ground blanched almond flour
  • 1/3 cup oat fiber
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
For the Cream Filling
  • 4 ounces full-fat cream cheese softened
  • 3 tablespoons unsalted butter softened
  • 1/2 cup powdered keto sweetener
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. Beat the softened butter and keto brown sugar substitute until creamy and slightly lighter.
  3. Add the egg and vanilla extract and mix until well combined.
  4. Add the almond flour, oat fiber, cinnamon, baking soda, and salt. Mix just until a soft dough forms.
  5. Place the dough between two sheets of parchment paper and roll it evenly to approximately 1/4 inch thick.
  6. Cut the dough into approximately 16 rounds using a round cookie cutter or drinking glass. Re-roll the scraps as needed.
  7. Transfer the cookies to the prepared baking sheet and bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.
  8. Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack and cool completely.
  9. Beat the softened cream cheese and butter until completely smooth.
  10. Add the powdered keto sweetener and vanilla extract. Beat until light and fluffy.
  11. Pipe or spread the filling onto the flat side of half of the cooled cookies.
  12. Top each filled cookie with a second cookie and gently press until the filling reaches the edges.

Notes

Oat fiber and oat flour are not interchangeable. Use a product specifically labeled oat fiber and check its nutrition label before calculating carbohydrates. For soft, chewy cookies, avoid overbaking and let the cookies cool completely before adding the cream filling.