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Of all the Little Debbie snacks, Oatmeal Creme Pies were always my favorite growing up! In fact, every time I walk by them in the store, a wee bit of nostalgia hits me.
It’s been years since I’ve eaten one of these old favorites, so I was super excited when Carolyn Ketchum of All Day I Dream About Food posted a recipe for a Keto “Oatmeal” Cookies.
With a few small tweaks, I’ve turned her amazing recipe into a fun and delicious copycat recipe for Little Debbie “Oatmeal” Creme Pies!
Related: Read about other comfort food swaps.
Kitchen Equipment for My Keto “Oatmeal” Creme Pie Recipe
Specialty Ingredients for Keto “Oatmeal” Creme Pies
These are not all the ingredients for the recipe, but the specific specialty ingredients you may or may not have on hand and need to be ordered ahead of time.
Related: Read my baking essentials for your keto kitchen!
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How to Make Keto “Oatmeal” Creme Pies
First, the “oatmeal” cookies!
The key to tricking your mouth into thinking these are actual oatmeal cookies is sliced almonds and unsweetened coconut flakes. The combination gives the perfect amount of chewy with the slightest bit of crunch that you’d expect in an oatmeal cookie.
In a food processor, combine the coconut flakes, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt and pulse until well combined. It will appear to have “oatmeal flakes” in it.
Next, in a large mixing bowl, beat together the butter with swerve sweetener and brown swerve until creamy.
Then, beat in one egg and the vanilla extract until well combined.
To finish making the dough, pour the coconut/almond mixture from the food processor bowl into the large bowl and continue beating until a nice dough forms.
To make the dough easier to roll out, and less sticky, ball it up in plastic wrap, and refrigerate for at least 30 minutes.
Related: Learn how I won my family over to keto.
While the dough is chilling, preheat the oven to 325 degrees F and line a large baking sheet with parchment paper.
Once chilled, roll out the dough to about 1/3-inch thickness between two pieces of parchment paper.
Use a round cookie cutter (or in my case, a small wine glass, lol) to cut out uniform shapes and place onto a baking sheet.
Bake the cookies for 12-15 minutes, until golden brown around the edges and just barely firm to the touch in the middle.
Remove the cookies from the oven and allow to cool on the pan for about 10 minutes before transferring to a cooling rack.
While the cookies are cooling, prepare the creme filling!
In a large bowl, beat the butter on medium-high speed for about 3 minutes, until light and fluffy.
Turn the speed down to low and gradually add in the powdered swerve, about ½ cup at a time. Continue mixing on low speed until the powdered swerve is completely incorporated.
Then, add in vanilla extract and heavy cream and mix until combined.
Turn the mixer back up to medium-high speed and beat the mixture for an additional 1-2 minutes.
If needed, add in a little more heavy cream, 1 teaspoon at a time, until you reach the consistency you desire.
To assemble the cookies, pipe or spread the creme filling on the flat side of half of the cookies and put the remaining cookies on top.
These Keto “Oatmeal” Creme Pies received a huge thumbs up from my family! I hope you and your family enjoy them as much as we do!
More Keto Cookie Recipes from Healthy Ambitions
Keto Chocolate Chip Cookies
Keto Pumpkin Cheesecake Thumbprint Cookies
Keto Peanut Butter Cookies
Keto Sugar Cookies
Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat Recipe)
Yield: 16
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This copycat recipe for the favorite Oatmeal Creme Pie is low-carb, gluten-free, and ridiculously good!
Ingredients
or the Cookies:
- 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
For the Filling:
- 3/4 cup (1 1/2 sticks) cup butter, softened
- 2 cups powdered Swerve
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy whipping cream
Instructions
For the Cookies"
- In a food processor, combine the flaked coconut, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt and pulse until well combined. It will appear to have "oatmeal flakes" in it.
- In a large bowl, beat the butter with swerve sweetener and brown swerve until creamy.
- Beat in the egg and vanilla extract until well combined.
- Then pour the coconut/almond mixture from the food processor bowl into the large bowl and continue beating until well combined.
- Ball up the dough, wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 325F and line a large baking sheet with parchment paper.
- Once chilled, roll out the dough to about 1/3 inch thick. Use a round cookie cutter to cut out uniform shapes and place onto baking sheet.
- Bake 12-15 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan for about 10 minutes before transferring to a cooling rack.
Prepare the Creme Filling:
- In a large bowl, beat the butter on medium-high speed for about 3 minutes, until light and fluffy.
- Turn the speed down to low and gradually add in the powdered swerve. Continue mixing on low speed until the powdered swerve is completely incorporated.
- Add in vanilla extract and heavy cream and mix until combined.
- Turn the mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes.
- If needed, add in a little more heavy cream, 1 teaspoon at a time, until you reach the consistency you desire.
- To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.
Notes
***add additional 30 minutes to chill the dough
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Nutrition Information:
Yield: 16Serving Size: 1 cookie sandwich
Amount Per Serving:Calories: 163Total Fat: 15gCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gProtein: 3g
