Bite-sized sweet and chocolaty treats to keep your hunger at bay — that’s how I would describe the keto Oreo balls we’re making today, but there’s more to them.
These fantastic one-biters are not only decadently delicious, but they’re also sugar-free, gluten-free and authentic fat bombs.
If you’re not familiar with the term fat bomb, I’ll explain a bit more about them in a second, but first, let’s start from the beginning.
Is an Oreo ball an Oreo ball if you don’t use Oreo cookies? Well, you’ll be the judge of that, because although Oreos are quite tasty, they’re pretty bad for your health — they’re not only jam-packed with sugar, but they also have artificial flavorings and tons of trans-fats that eventually clog your arteries.
We can emulate the flavors of Oreo balls more healthily. If you’re not convinced, try the recipe below. It takes around half an hour, and you end up with a whole bunch of delicious chocolate treats that will surely become one of your favorite treats.
Why Do You Eat Fat Bombs on Keto ?
Let me just say the treats we’re making today are suitable for everyone, not only for people following the keto diet.
This recipe is quite convenient for keto-maniacs because they don’t have sugar or any type of carbs. To get into a ketosis state, effectively turning your body into a fat-burning machine, you must stay away from sugars and carbs, but you must eat protein and fat instead. Sounds pretty neat, right?
Well, these Oreo balls have lots of proteins and fat, and they’ll keep your body fueled and satisfied. They’re pure energy!
The secret for consistent fat bombs that don’t fall apart is in the crust. We’re using almond flour, and you want it as fine as wheat flour, so forget about the coarse type, often sold as almond meal.
You also need unsweetened cocoa, which, by the way, is super nutritious; It’s packed with antioxidants. We’re also using melted butter, vanilla extract for flavor, and a pinch of salt.
Here you can use your favorite sweetener, I use erythritol, but there are many alternatives. Of course, not all sweeteners are equally sweet, so know your stuff.
For the cream cheese filling, we’re using cream cheese, of course, but also unsalted butter, vanilla extract, salt to enhance the flavors and a bit more sweetener. The aim is to get a thick, palate-coating, super creamy filling to emulate Oreos’ cream layer, but better.
Substitutions and Variations
When it comes to desserts and sweet treats, there’s no way right or wrong answer. Flavor combinations abound, and that means our keto Oreo balls are super versatile. We could almost say they’re a blank canvas for you to satisfy your every sweet desire.
An easy variation is adding a few warm spices to your chocolate crust or the creamy filling. Cinnamon and nutmeg add a vibrant, spicy touch to these already delicious balls.
You can also add crushed nuts to either part of the recipe. In both cases, you’ll add a lovely crunch and a new layer of flavor while adding more nutrients.
Finally, consider melting some chocolate chips to dip your Oreo balls once you’ve assembled them. The extra chocolate layer will add a snap to every bite and will protect your fat bombs from being too crumbly.
If you think almond flour is tasty, wait until you roast it for a few minutes. It releases all its aromatics beautifully. That’s why you’ll need a medium-sized saucepan.
You’ll also need a medium to large mixing bowl and a spatula to stir all the ingredients together. Make your cream cheese filling in a second mixing bowl.
Sphere-shaped molds help, but they’re not at all necessary. You can roll your Oreo balls with your hands with excellent results.
By the way, you’ll also need a piping bag with a regular round trip to fill the chocolate balls with the creamy filling. Alternatively, cut the tip of a Zip-lock bag and use that.
When to Serve Your Oreo Balls?
There are two scenarios. One, you’re not necessarily following a keto diet, but you want a chocolate treat that’s low in carbs. In this case, enjoy these as any treat.
Two, you eat keto, and thus you need regular protein and fat intakes to stay energized. In this case, these bombs will be lifesavers. Always have a few in the fridge, and snack on them whenever you need an energy boost.
In both cases, you’ll find these Oreo balls utterly delicious, so enjoy them with your friends and family at any opportunity. Just make sure you make enough of these because no one can eat only one. Make two or three per person, and you’ll be alright!
For the Oreo crust :
- 1 cup almond flour
- 5 tbsp dark unsweetened cocoa
- 6 tbsp powdered Erythritol
- 4 tbsp oil/ melted butter
- 1 tsp vanilla extract
- pinch salt
For the cream cheese filling: (all ingredients should be room temperature)
- 1/4 cup soft unsalted butter
- 1/4 cup cream cheese
- 1 tsp vanilla
- pinch salt
- 3-4 tbsp powdered Erythritol, as per taste
For the Oreo layer:
- In a medium saucepan, dry roast almond flour until golden brown and cool.
- In a mixing bowl, combine all the dry ingredients for the Oreo layer ensuring no lumps. Stir in the melted butter and vanilla to form a soft pliable dough and set aside.
For the Cream cheese layer:
- Whisk together the softened butter and cream cheese until pale and fluffy. Add the powdered Erythritol 1 tbsp at a time.
- Add in the Vanilla and salt and set aside.
- Equally divide the Oreo dough into 12 mini balls.
- Press into the centre of the ball with your thumb to create an indentation that is at least 1 cm deep , this is to make room for the cream filling.
- Alternatively use a half sphere or any round shaped silicone mould and press the divided Oreo dough into it.
- Now pipe or spoon a little of the cream cheese filling into each ball in the centre .
- Place in the freezer for 15 minutes until slightly hardened.
- Using the tips of your fingers start pulling the edges of the Oreo dough to pinch and close the ball over the cheese filling . Smoothen between your palms to make a ball shape.
- Pipe any left over filling on top of the ball to make a striped decoration. (This step is completely optional!)
- Refrigerate for another 20 minutes until firm and they are ready to be served.
Nutrition Information:Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 518Total Fat: 48gSaturated Fat: 14gUnsaturated Fat: 31gCholesterol: 53mgNet Carbohydrates: 1.6g