Keto Oatmeal Creme Pie is a nostalgic treat reinvented for low-carb and keto-friendly holidays. Soft, chewy oatmeal cookies sandwich a creamy, sugar-free filling that tastes indulgent yet keeps carbs in check. Perfect for Christmas dessert tables, holiday cookie exchanges, or as part of your thanksgiving recipes lineup, these pies are easy to make, naturally satisfying, and festive enough to share with friends and family.
See the full recipe below ๐
Oatmeal creme pies have always been a nostalgic favorite, bringing back memories of cozy holiday baking. I wanted to create a keto-friendly version that delivers the same chewy, soft cookie texture with creamy indulgent filling. These pies are perfect for Christmas dessert tables, cookie exchanges, or even as a sweet ending to your thanksgiving recipes rotation. The low-carb twist lets you enjoy the flavor without the guilt.
๐งพ Ingredients
Cookies
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup butter, softened
- 1/4 cup granulated erythritol
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of salt
Creme Filling
- 1/4 cup butter, softened
- 1/4 cup cream cheese, softened
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract
- Optional: pinch of cinnamon or nutmeg
๐จ๐ณ Instructions — Step-by-Step
- Preheat oven & prep sheet: Preheat to 350°F (175°C) and line a baking sheet with parchment. This prevents sticking and ensures even baking.
- Cream butter & sweetener: In a bowl, beat softened butter and erythritol until fluffy. Add egg and vanilla, mixing until smooth. This creates a light base for the cookies.
- Combine dry ingredients: Whisk together almond flour, shredded coconut, baking powder, cinnamon, and salt. Gradually fold into wet ingredients until a soft dough forms. Dough should be slightly sticky but manageable.
- Shape cookies: Scoop dough with 1.5 tbsp portions and roll into balls. Place on baking sheet, leaving space to spread. Flatten slightly with palm or fork to ensure uniform thickness.
- Bake: Bake 12–15 minutes until edges turn golden. Do not overbake — cookies remain soft and chewy. Cool completely on a wire rack before filling.
- Prepare creme filling: Beat softened butter, cream cheese, powdered erythritol, vanilla, and optional spices until smooth and fluffy. This filling is creamy, sweet, and keto-friendly.
- Assemble pies: Pair similar-sized cookies. Spread or pipe 1–2 tbsp of filling onto one cookie and sandwich with the other. Press gently to adhere.
- Chill & serve: Refrigerate for 10–15 minutes to firm the filling. Serve chilled or at room temperature for a soft, creamy experience. Store leftovers in airtight container in fridge up to 5 days.
- Holiday variations: Add a pinch of pumpkin spice for Thanksgiving, or sprinkle with sugar-free red and green sprinkles for Christmas. These small touches make your dessert festive while keeping it low-carb.
- Do not overmix the cookie dough — overworked almond flour can create dense cookies.
- Use room temperature butter & cream cheese for smoother filling.
- Make the filling slightly sweeter than desired, as keto cookies are naturally less sweet than traditional ones.
- Chill cookies before filling if your kitchen is warm; this helps the creme hold shape.
- These pies freeze well — wrap individually and store for quick keto desserts later.
❓ Frequently Asked Questions
- Can I use coconut flour instead of almond flour?
- Coconut flour absorbs more liquid, so you’ll need much less and might need to adjust egg content. Almond flour is preferred for texture.
- How long do they stay fresh?
- Stored in an airtight container in the fridge, they last up to 5 days. Filling may firm more when chilled.
- Can I make them ahead for Christmas or Thanksgiving?
- Yes! Cookies can be baked ahead and assembled 1 day before serving. Keep refrigerated until ready to serve.
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- ๐ Pinterest: Keto Crave Pins
- Tags: keto cookiesketo dessertchristmas recipesthanksgiving recipes