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Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat Recipe)

Keto “Oatmeal” Creme Pie Recipe (A Little Debbie Copycat Recipe)

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Satisfy your sweet tooth with this Keto “Oatmeal” Creme Pie Recipe, a delightful low-carb twist on a nostalgic classic. These cookies combine the rich flavors of coconut and almonds, offering a chewy texture with a creamy filling that’s perfect for any occasion. Gluten-free and made with wholesome ingredients, these indulgent treats make it easy to enjoy dessert while staying true to your keto lifestyle. Impress your family and friends with these delectable sandwiches that are as delicious as they are guilt-free!

Ingredients

Scale
  • 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
  • 3/4 cup butter softened
  • 1/4 cup Swerve Sweetener
  • 1/4 cup Brown Swerve
  • 1 large egg
  • 1/2 tsp vanilla
  • 3/4 cup butter, softened (for filling)
  • 2 cups powdered Swerve
  • 1 tsp pure vanilla extract
  • 1 tbsp heavy whipping cream

Instructions

  1. In a food processor, pulse together flaked coconut, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt until well mixed.
  2. In a large bowl, beat softened butter with Swerve Sweetener and Brown Swerve until creamy.
  3. Add in the egg and vanilla extract; mix until combined.
  4. Stir the dry mixture into the wet mixture until fully incorporated.
  5. Chill dough for at least 30 minutes in plastic wrap.
  6. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  7. Roll out chilled dough to about 1/3 inch thick; cut with a round cookie cutter.
  8. Bake for 12–15 minutes or until golden brown; cool on racks.
  9. For the filling, beat softened butter for about 3 minutes until fluffy; gradually add powdered Swerve and mix in vanilla and cream.
  10. Assemble by spreading or piping cream filling onto half of the cooled cookies and topping with another cookie.

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