If you have been thinking about eating Oreo cookies, but you are following Keto and since that falls into the do not eat category, you will want to try this recipe. Not only are these sugar free and keto approved, they actually taste great.
These Oreo Balls are the perfect fat bomb to help keep you on track while staying satisfied and full.
Why Do You Eat Fat Bombs on Keto ?
When you are eating keto, you are following a high fat, medium protein and low carb eating plan. Your body needs the fat to stay fueled and satisfied. This helps you from making the wrong eating choices.
Fat Bombs are the perfect combination of fat, protein and carbs ration. The macros in the fat bombs give you energy, keep your blood sugars in the losing weight zone.
How Are These Keto with Oreos ?
For these Oreo Balls, you are not using using Store Bought Oreo Cookies. You are using almond flour that has been toasted. This is going to start the Oreo flavor. This get mixed together with cocoa, butter and vanilla to act like Oreo cookies.
Once the cookie part is made, you will be making a filling that resembles that of the filling in Oreos. When you combine these all together to make the Oreo Balls, you will have a great tasting copycat that will remind you of eating Oreos.
Can Oreo Balls be Refrigerated ?
Most fat bombs either start in the freezer, or can at least be stored in the freezer. This will increase their shelf life. You can keep fat bombs, including these Oreo Balls, in the freezer for about a month and then will stay fresh. Throw them in the refrigerator before eating for the best taste.
Store the balls in an airtight container that will protect it from the air and moisture. It will also prevent the balls from collecting the smells of other things in your refrigerator.
What Sugars are Used in Oreo Balls ?
For this recipe you are using a sugar substitute. I recommend using powdered Erythritol. I prefer this sugar substitute because I feel it gives this the best taste to the Oreo Fat Bombs.
If you choose to use a different powdered sugar substitute, you can use whatever you prefer. I do recommend not using a liquid sugar replacement though.
Make these Oreo Fat Bombs as a simple dessert or to keep on hand when your sweet tooth takes hold. No matter is you are using these as dessert or a snack, it is sure to please.
Keep this recipe on hand for whenever you need a pick me up.
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: 518 Total Fat: 48g Saturated Fat: 14g Unsaturated Fat: 31g Cholesterol: 53mg Net Carbohydrates: 1.6g