Craving the comforting taste of classic oatmeal cream pies but following a keto or low-carb lifestyle? This recipe reimagines the beloved Little Debbie snack, offering a healthier, guilt-free indulgence. These grain-free "oatmeal" cream pies deliver a chewy, sweet cookie with a creamy filling that tastes remarkably similar to the original, without the added sugars and carbs.
The Magic of "Oatmeal" Without the Oats
The secret to achieving that authentic oatmeal flavor in these keto-friendly cookies lies in a clever combination of ingredients. Since traditional rolled oats are high in carbs and not suitable for a ketogenic diet (one cup of dry rolled oats contains 55 grams of carbohydrates, almost twice the recommended daily carb limit), this recipe uses alternative ingredients to mimic the taste and texture of oatmeal.
Oat Fiber: This is a key ingredient. Oat fiber is a zero-carb, finely milled insoluble fiber derived from oat husks. It provides the "oat" flavor without the carbs. Be careful not to confuse oat fiber with oat flour, as they are not the same.
Coconut Flakes and Sliced Almonds: These add texture and contribute to the "oatmeal" illusion. When combined in a food processor, they create a mixture that resembles oatmeal flakes.
The Keto "Oatmeal" Cream Pie Recipe
Here's a step-by-step guide to creating these delectable keto-friendly treats:
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Ingredients
For the Cookies:
- 1 ½ cups almond flour
- ⅓ cup coconut flour
- 1 cup flaked unsweetened coconut
- ½ cup sliced almonds
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup butter, softened
- ½ cup Swerve sweetener
- ¼ cup brown Swerve sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp molasses (optional, for flavor - see note below)
For the Creme Filling:
- ½ cup butter, softened
- 1 cup powdered Swerve sweetener
- 1 tsp vanilla extract
- 1 tbsp marshmallow flavoring (optional)
- 1-2 tbsp nut milk or heavy cream (adjust to desired consistency)
- 1 tbsp oat fiber
Instructions
Making the Cookies:
- Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- Combine dry ingredients: In a food processor, combine the coconut flakes, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt. Pulse until well combined, creating a mixture that resembles "oatmeal flakes."
- Cream butter and sweeteners: In a large bowl, beat the softened butter with the Swerve sweetener and brown Swerve sweetener until creamy.
- Add wet ingredients: Beat in the egg and vanilla extract until well combined. Add molasses flavoring and mix.
- Combine wet and dry ingredients: Gradually add the coconut/almond mixture from the food processor to the bowl with the wet ingredients. Continue beating until well combined.
- Chill the dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough to firm up and prevents the cookies from spreading too much during baking.
- Shape the cookies: Once chilled, roll out the dough to about 1/3 inch thick. Use a round cookie cutter to cut out uniform shapes and place them onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Alternatively, use a 1.25-inch cookie scoop or pipe the dough onto the baking sheet.
- Bake: Bake in the preheated oven for 9-12 minutes, or until the edges are golden brown and the cookies are just barely firm to the touch.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to cool completely. This prevents them from breaking.
Making the Creme Filling:
- Cream the butter: In a large bowl, beat the softened butter with an electric mixer on medium-high speed for about 3 minutes, until light and fluffy.
- Add sweetener: Turn the speed down to low and gradually add in the powdered Swerve sweetener. Mix until combined.
- Add remaining ingredients: Add oat fiber, nut milk or cream, vanilla extract and marshmallow flavoring if using. Continue mixing until light and fluffy.
- Chill (optional): For a firmer texture, chill the frosting in the refrigerator for about 20 minutes or longer.
Assembling the Pies:
- Frost the cookies: Once the cookies are completely cool, spoon or pipe the creme filling onto the flat side of half of the cookies.
- Sandwich them: Top with another cookie, flat side down, to create a sandwich.
- Refrigerate: Refrigerate the assembled oatmeal cream pies for at least 1 hour to allow the filling to set. This will also help the cookies to soften slightly, mimicking the texture of the classic Little Debbie treat.
Tips and Tricks for Perfect Keto Oatmeal Cream Pies
- Achieving Uniform Size: For picture-perfect sandwich cookies, ensure that the cookies are the same size. Use a cookie cutter or a cookie scoop for consistent results.
- Softening the Cookies: The cookies will be soft and tender, so handle them gently. The filling acts as a binder, helping to hold the cookies together.
- Molasses Note: The recipe uses a small amount of molasses for flavor, not sweetness. One teaspoon of molasses contains approximately 5 grams of carbohydrates. The recipe uses 1 teaspoon divided by 24 servings, resulting in less than 0.5 grams of carbs per serving from the molasses. If you prefer to avoid molasses altogether, you can use molasses flavoring instead.
- Storage: Store the keto oatmeal cream pies in the refrigerator in a sealed container for up to 4 days. You can also freeze them for 2-3 months.
Variations and Substitutions
- Nut-Free Option: Substitute sunflower seed flour for almond flour to make these cookies nut-free.
- Chocolate Chip Version: Add sugar-free chocolate chips to the cookie dough before baking for a keto chocolate chip oatmeal cookie. You can skip the filling and enjoy them as individual cookies.
- Marshmallow Cream Filling: For a hint of marshmallow flavor in the cream filling, add marshmallow flavoring.
- Different Sweeteners: While Swerve is recommended, you can experiment with other keto-friendly sweeteners like monk fruit sweetener.
Why This Recipe Works
This recipe is a testament to the fact that you don't have to sacrifice your favorite treats when following a keto or low-carb diet. By using clever ingredient substitutions and careful attention to detail, you can recreate the flavors and textures you love without the added sugars and carbs.
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