Keto Oreo Chocolate
Oh Nabisco… how I used to love those deep chocolatey cream filled sandwich cookies!
Growing up, Oreos were my absolute most favorite cookie. I could easily eat a whole row in the regular pack without batting an eye. What would that have been? 10? 12? I can’t remember this many years down the line, but it was a lot more than the “serving size” listed on the back.
But then things changed. I matured and learned many things about nutrition. When that realm of knowledge unfolded around me, my mindset did a 180 and I denied myself those delicious cookies.
I began living a sugar free, keto friendly life.
I learned much about how to swap ingredients and satisfy my sweet tooth with foods that resembled my old favorites, but didn’t spike my blood sugar.
However, I could never quite scratch that Oreo itch.
And then something changed. I was perusing a local bulk foods shop in my town when I stumbled across “black cocoa powder”. I screeched to a halt in front of the shelf and started googling.
What is Black Cocoa Powder?
Well, there’s lots of things different about black cocoa powder and your standard Hershey’s cocoa powder. Namely the color. But more than that, the taste is so distinctive that it’s almost like a totally different food.
Black cocoa is the type of cocoa that gives Oreos their unmistakable flavor.
It’s more alkaline on the pH scale and there are some other chemistry puzzle pieces that are good to know in the back of your mind if you’re using black cocoa in baked goods. But today we’re just using it in a no-bake Keto Oreo Chocolate.
When I first tried this, I felt like I struck Keto Gold!
There are a zillion and 12 different coconut oil based, keto friendly “chocolates” on the interwebs. And now there are a zillion and 13!
The swap from basic cocoa powder to the black cocoa powder makes this keto Oreo chocolate irresistible. My hubby even loves it and he’s a tough nut to crack!
These are simple ingredients and the flavor is worth it!
I like using refined coconut oil for this recipe. You may prefer unrefined, but I don’t care for coconuty flavors and the refined is a flavor neutral option.
In my original recipe, I used a powdered erythritol and stevia blend that I whizzed up in my blender. You can also use something like Swerve confectioners sweetener if you’d like.
Black cocoa powder – the whole recipe hinges on this one ingredient. Don’t swap it with anything else!
A little salt and vanilla help round out the flavor profile of this recipe.
If you need a touch more sweetness, cautiously add a drop or two of pure stevia or monk fruit. Taste and add more if you need it. But it’s also helpful to do a test sample to see how the sweetness changes after it’s chilled.
I blend everything in my blender, however, if you’d like to use a bowl and whisk that works too. I’d suggest sifting the dry ingredients together before adding them to the coconut oil to get the best result.
Keto “Oreo” Chocolate
Ingredients
Instructions
- Melt coconut oil.
- Put all ingredients into blender. Blend for 2-3 minutes or until fully blended.
- Pour into silicone chocolate mold. Allow to set fully in the fridge.
- Enjoy all the Oreo chocolaty goodness!
