If you grew up loving oatmeal cream pies, you’re in good company. This keto version brings back that nostalgic, soft-cookie sandwich with a sweet, fluffy filling—without the sugar crash. There’s no actual oatmeal here, but you’ll get the same cozy flavor and chewy texture thanks to a clever blend of ingredients.
It’s simple enough for a weekday treat and special enough to share. Best of all, it fits neatly into a low-carb lifestyle without feeling like a compromise.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk 2 cups almond flour, 1/4 cup golden flaxseed meal, 2 tablespoons finely chopped unsweetened shredded coconut (optional), 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon cinnamon, a pinch of nutmeg, and 1/2 teaspoon salt.
- Cream the fats and sweetener: In a large bowl, beat 1/2 cup softened unsalted butter with 2 tablespoons coconut oil (optional) and 2/3 cup brown-style keto sweetener until fluffy, about 2 minutes.
- Add eggs and flavor: Beat in 2 large eggs, 2 teaspoons vanilla extract, and the optional 1/2 teaspoon molasses. Mix until smooth.
- Combine wet and dry: Add the dry mixture to the wet ingredients. Stir until a thick, scoopable dough forms. If it seems too soft, chill for 10 minutes.
- Portion the cookies: Scoop tablespoon-sized mounds onto the lined sheets, spacing about 2 inches apart. Lightly flatten with damp fingertips to form uniform rounds.
- Bake: Bake 9–11 minutes, until edges are set and centers look slightly underbaked. They’ll firm up as they cool.
- Cool completely: Let cookies cool on the sheet for 10 minutes, then transfer to a rack. Don’t rush this step—cool cookies won’t melt the filling.
- Make the filling: In a bowl, beat 4 ounces softened cream cheese with 1/4 cup powdered keto sweetener until smooth. Add 1 teaspoon vanilla. Slowly stream in 1/2 cup cold heavy cream and whip until light and fluffy. If needed, add 1–2 teaspoons almond milk to reach a spreadable, marshmallowy consistency.
- Assemble: Pair cookies by size. Spread or pipe 1–2 tablespoons of filling onto the bottom of one cookie. Top with its partner and press gently to create a neat sandwich.
- Set and serve: Chill the assembled pies for 20–30 minutes to set the filling. Enjoy slightly chilled or at room temperature.
What Makes This Recipe So Good
- Classic flavor without the sugar: A mix of almond flour, flaxseed, and warm spices mimics oatmeal cookies beautifully.
- Soft, chewy texture: These cookies stay tender and moist, just like the original sandwich you remember.
- Balanced sweetness: Erythritol or allulose keeps carbs low while delivering a clean, pleasant taste.
- Easy to assemble: No complicated techniques—just bake, cool, and fill.
- Freezer-friendly: Make a batch and stash a few for later cravings.
Shopping List
- Almond flour (finely blanched)
- Golden flaxseed meal
- Unsweetened shredded coconut (finely chopped or pulsed, optional for texture)
- Baking powder and baking soda
- Ground cinnamon and a pinch of nutmeg
- Salt
- Unsalted butter, softened
- Coconut oil (optional, for extra chew)
- Brown-style keto sweetener (erythritol/monk fruit blend or allulose brown)
- Granulated keto sweetener (if not using allulose)
- Large eggs
- Vanilla extract
- Molasses or blackstrap molasses (optional, 1/2 teaspoon for flavor; adds minimal carbs per serving)
- Heavy whipping cream (for filling)
- Cream cheese, softened
- Powdered keto sweetener
- Unsweetened almond milk (optional, to loosen filling)
How to Make It
- Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk 2 cups almond flour, 1/4 cup golden flaxseed meal, 2 tablespoons finely chopped unsweetened shredded coconut (optional), 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon cinnamon, a pinch of nutmeg, and 1/2 teaspoon salt.
- Cream the fats and sweetener: In a large bowl, beat 1/2 cup softened unsalted butter with 2 tablespoons coconut oil (optional) and 2/3 cup brown-style keto sweetener until fluffy, about 2 minutes.
- Add eggs and flavor: Beat in 2 large eggs, 2 teaspoons vanilla extract, and the optional 1/2 teaspoon molasses.
Mix until smooth.
- Combine wet and dry: Add the dry mixture to the wet ingredients. Stir until a thick, scoopable dough forms. If it seems too soft, chill for 10 minutes.
- Portion the cookies: Scoop tablespoon-sized mounds onto the lined sheets, spacing about 2 inches apart.
Lightly flatten with damp fingertips to form uniform rounds.
- Bake: Bake 9–11 minutes, until edges are set and centers look slightly underbaked. They’ll firm up as they cool.
- Cool completely: Let cookies cool on the sheet for 10 minutes, then transfer to a rack. Don’t rush this step—cool cookies won’t melt the filling.
- Make the filling: In a bowl, beat 4 ounces softened cream cheese with 1/4 cup powdered keto sweetener until smooth.
Add 1 teaspoon vanilla. Slowly stream in 1/2 cup cold heavy cream and whip until light and fluffy. If needed, add 1–2 teaspoons almond milk to reach a spreadable, marshmallowy consistency.
- Assemble: Pair cookies by size.
Spread or pipe 1–2 tablespoons of filling onto the bottom of one cookie. Top with its partner and press gently to create a neat sandwich.
- Set and serve: Chill the assembled pies for 20–30 minutes to set the filling. Enjoy slightly chilled or at room temperature.
How to Store
- Refrigerator: Store in an airtight container for up to 5 days.
Layer with parchment to prevent sticking.
- Freezer: Freeze individually wrapped pies for up to 2 months. Thaw in the fridge overnight or at room temperature for 30–45 minutes.
- Make-ahead tip: Freeze cookies and filling separately. Assemble fresh for the best texture.
Health Benefits
- Lower carb count: Swapping oats and sugar for almond flour and keto sweeteners helps maintain steady blood sugar.
- Higher in healthy fats: Almond flour, butter, and cream support satiety and can fit well in a keto plan.
- More fiber: Golden flaxseed adds fiber that supports digestion and may help with fullness.
- Gluten-free: Naturally free of wheat, suitable for many dietary needs.
Pitfalls to Watch Out For
- Overbaking: These cookies go from soft to dry quickly.
Pull them when the centers still look a touch soft.
- Skipping the chill: Warm cookies will melt the filling. Cool completely before assembling.
- Using the wrong sweetener: Erythritol can crystallize; use powdered sweetener for the filling. Allulose stays softer in cookies but browns faster—watch your bake time.
- Measuring loosely: Almond flour packs differently than wheat flour.
For consistent results, spoon and level or weigh your ingredients.
- Too much coconut: A little shredded coconut adds “oatmeal” texture. Too much makes the cookies dry and crumbly.
Variations You Can Try
- Spice it up: Add ginger and a pinch of cloves for a warm spice profile.
- Protein boost: Replace 2–3 tablespoons of almond flour with unflavored whey or egg white protein for extra structure and satiety.
- Maple note: Swap vanilla in the filling for maple extract (sugar-free) to mimic a classic snack-cake vibe.
- Dairy-free: Use coconut oil in the cookies and make the filling with chilled coconut cream plus powdered keto sweetener.
- Chocolate chip twist: Fold in a handful of sugar-free chocolate chips for a fun texture contrast.
FAQ
Can I use coconut flour instead of almond flour?
Coconut flour behaves very differently and is much more absorbent. If you must use it, you’ll need to adjust liquids and eggs significantly.
For best results, stick with almond flour or use a proven almond-coconut flour blend.
What sweetener works best?
For cookies, a brown-style erythritol/monk fruit blend or allulose brown gives the best flavor and moisture. For the filling, use powdered sweetener to avoid grittiness.
Do I have to use molasses?
No. It’s optional and used in a tiny amount to add classic oatmeal-cookie depth.
The carbs per serving are minimal, but you can omit it or replace it with a few drops of caramel or maple extract.
My cookies spread too much. What happened?
The dough was likely too warm or the fat ratio too high. Chill the dough for 10–20 minutes, or add 1–2 tablespoons more almond flour to firm it up.
Also check oven temperature accuracy.
How do I make the filling extra fluffy?
Whip the cream separately to soft peaks, then fold it into the sweetened cream cheese mixture. This adds more lift and a lighter, marshmallow-like texture.
Are these safe for strict keto?
Yes, when made with keto sweeteners and portioned reasonably. Always check your specific macros and sweetener tolerance.
Final Thoughts
Keto Oatmeal Cream Pies prove you don’t have to abandon nostalgic treats to stay on track.
With a few smart swaps, you get the chewy cookie, the creamy filling, and the cozy spice—minus the sugar. Keep a batch in the fridge or freezer for an easy grab-and-go dessert. Share them with friends, or don’t. No judgment either way.
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