Keto Oatmeal Cream Pies
Published August 24, 2023
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Recreate the iconic Little Debbie's Oatmeal Creme Pies with a healthier twist, using a few special ingredients to give authentic flavor without the added sugars or carbs. These soft, chewy cookies sandwich a creamy filling, delivering nostalgia in every bite.
What makes them keto:
- No rolled oats – These almond flour based sandwich cookies mimic the beloved oat flavor without actually using rolled oats. The secret lies in incorporating oat fiber, an insoluble fiber found in oat husks. Adding oat fiber to the almond flour gives our keto oatmeal cookies that hint of oat flavor without adding any additional carbohydrates since oat fiber is ZERO CARBS!
- Molasses flavor without the sugar – Instead of molasses, which has sugar, we use a molasses flavor extract.
- Perfectly sweetened cream filling – The cream filling stands out with its thick and creamy consistency. Unlike many keto frostings that can become overwhelmingly sweet due to an excess of powdered sugar-free sweeteners, this recipe strikes the right balance. By using a specific brand of sugar-free sweetener and oat fiber, the result is a filling that’s perfectly sweetened, with an added depth of oat flavor and a desirable texture.
- Marshmallow cream – Do you think the Little Debbie’s version has a hint of marshmallow in the cream filling? Me too. Instead of using marshmallow fluff, a few drops of toasted marshmallow flavoring is added to the filling to give a subtle marshmallow undertone.
- Only 1.4 g net carbs – Using the ingredients above along with a combination of brown sugar free sweetener and granulated sugar free sweetener, we are able to keep the carbohydrates very low.
Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Keto Oatmeal Cookies Ingredients
1 cup unsalted butter, softened -
3/4 cup packed brown sugar-free sweetener
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1/3 cup granulated sugar-free sweetener
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1 teaspoon molasses flavor extract
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1 teaspoon vanilla extract
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2 eggs, room temperature
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3 cups almond flour
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1/3 cup oat fiber
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
Vanilla Cream Filling Ingredients
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1 cup unsalted butter, softened
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1 1/2 cups powdered sugar-free sweetener
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1 tablespoon oat fiber
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1 tablespoon nut milk or cream
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1 teaspoon vanilla extract
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1 1/2 dropperfuls marshmallow flavoring, optional
Step by Step Instructions
Step by Step Instructions
Combine wet ingredients
In a large bowl, cream together softened butter, brown sugar-free sweetener and granulated sweetener. Mix until creamy. Stir in molasses flavoring, vanilla extract and eggs. Set aside.
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed browned sugar free sweetener
- 1/3 cup granulated sweetener
- 1 teaspoon molasses extract
- 1 teaspoon vanilla
- 2 eggs
Mix dry ingredients.
In a medium bowl, whisk together almond flour, oat fiber, baking soda, salt and cinnamon.
- 3 cups almond flour
- 1/3 cup oat fiber
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
Finish keto oatmeal cookie dough
While mixing continuously with an electric mixer, slowly add in the dry ingredients into the bowl with the wet ingredients. Continue to mix until both are combined.
Scoop the dough
Using a 1.25 inch cookie scoop, place balls of cookie dough onto the prepared baking sheet, spacing about 1 1/2 inches apart.
Bake
Bake in the oven at 325˚F for 9-10 minutes or until the edges start to turn golden. Remove from the oven and let the cookies sit on the cookie sheet for several minutes until you can easily slide a spatula underneath. Then transfer to a wire rack to continue cooling.
Cream filling
In a large bowl, cream butter with an electric mixer until fluffy. Slowly mix in sugar-free sweetener until combined. Add oat fiber, nut milk or cream, vanilla extract and marshmallow flavoring if using. Continue mixing until light and fluffy.
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cup sugar free sweetener (use recommended brand above)
- 1 tablespoon oat fiber
- 1 tablespoon nut milk or cream
- 1 teaspoon vanilla
- 1 1/2 droppersful marshmallow flavoring, optional
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
These turned out way better than I hoped. The texture is soft and chewy and the cream filling is delicious. I’ve tried a few keto cookie recipes but this one actually tastes like the real thing. I'm going to try more of your recipes!
Thanks for this awesome recipe Annie. I follow you on YouTube and have had success with a lot of your recipes. The only thing I substituted in this recipe was the butter in the filling, for palm shortening. The cookies are superb, and the filling came out delicious too.
Anticipating your next creation. :)
Nicci
WAY too sweet for my liking, but in small doses, these are a good alternative to the Little Debbie snacks.
These are absolutely delicious! Thanks for sharing!
Be aware that coconut flour is more moist.
This recipe is amazing!!!! I use the cookie recipe as a crust for my cheesecakes. Y’all!!!! Delicious.
Great idea! Thanks! ☺️
I am sure you get this question quite often. Do you know a way to make this without almond flour?
I haven't tried to make these without the almond flour. You could try to use lupin flour. The conversion is 1 cup almond flour is equal to 1/2 cup of lupin flour. For coconut flour, the conversion is 1 cup almond flour is equal to about 1/4 cup coconut flour.