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Keto “Oatmeal” Creme Pie Recipe

Keto “Oatmeal” Creme Pie Recipe
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These Keto “Oatmeal” Creme Pies recreate the nostalgic lunchbox treat — soft, chewy “oatmeal” cookies filled with fluffy vanilla creme. But here’s the best part: they’re totally keto-friendly, low-carb, and gluten-free! Toasted coconut and almonds mimic the classic oat texture, while a smooth sugar-free filling makes every bite irresistible.

Ingredients

Scale

Cookies

  • 1 cup flaked coconut

  • ¾ cup sliced almonds

  • 1 cup almond flour

  • 1 tbsp coconut flour

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp salt

  • ½ cup unsalted butter, softened

  • ¼ cup Swerve Granulated

  • ¼ cup Swerve Brown

  • 1 large egg

  • ½ tsp vanilla extract

Creme Filling

  • ¾ cup (1½ sticks) unsalted butter, softened

  • 2 cups Swerve Confectioners (powdered sweetener)

  • 1 tsp pure vanilla extract

  • 1 tbsp heavy whipping cream (plus more as needed)

Instructions

Make the Cookie Dough

  1. In a food processor, pulse: coconut, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt — until the mix looks like coarse “oat flakes.”

  2. In a separate large bowl, beat softened butter with Swerve and Brown Swerve until creamy.

  3. Add egg and vanilla; beat until smooth.

  4. Add the dry mixture to the wet ingredients and mix to form dough.

  5. Shape dough into a ball, wrap in plastic, and refrigerate 30 minutes.

Shape & Bake

  1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.

  2. Roll dough to about ⅓ inch thick.

  3. Cut into small rounds and place on the prepared pan.

  4. Bake 12–15 minutes, until edges are lightly golden and centers just set.

  5. Cool 10 minutes on the pan, then transfer to a rack to cool completely.

Prepare the Creme Filling

  1. Beat softened butter on medium-high 3 minutes until light and fluffy.

  2. Reduce speed; gradually mix in powdered Swerve.

  3. Add vanilla + heavy cream; mix until smooth and creamy.

  4. Whip 3–5 more minutes for extra fluffy texture.
    Add more cream 1 tsp at a time if needed.

Assemble the Pies

  1. Pipe or spread filling onto the flat side of half of the cookies.

  2. Top with remaining cookies to form sandwiches.

  3. Press gently to even the filling.

Serve and enjoy — chewy, creamy, keto perfection!

Notes

  • Do not skip chilling — prevents spreading and helps texture.

  • For softer cookies, slightly underbake.

  • Add 1 tbsp molasses for deeper “oatmeal cookie” flavor — just 1 net carb impact for the whole batch.

  • Make mini versions for portion control (and more servings!).

Find it online: https://chocotune.com/keto-oatmeal-creme-pie-recipe/