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Keto Oatmeal Creme Pies (A Little Debbie Copycat Recipe)

Of all the Little Debbie snacks, Oatmeal Creme Pies were always my favorite growing up! In fact, every time I walk by them in the store, a wee bit of nostalgia hits me.

It’s been years since I’ve eaten one of these old favorites, so I was super excited when Carolyn Ketchum of All Day I Dream About Food posted a recipe for a Keto “Oatmeal” Cookies.

With a few small tweaks, I’ve turned her amazing recipe into a fun and delicious copycat recipe for Little Debbie “Oatmeal” Creme Pies!

Keto Oatmeal Creme Pies pin 1

Kitchen Equipment for Keto “Oatmeal” Creme Pies

Food Processor

Mixing Bowls

Hand Mixer

Baking Sheet

Specialty Ingredients for Keto “Oatmeal” Creme Pies

These are not all the ingredients for the recipe, but the specific specialty ingredients you may or may not have on hand and need to be ordered ahead of time.

Almond Flour

Coconut Flour

Swerve Granulated Sweetener

Swerve Brown Sweetener

Swerve Powdered Sweetener

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How to Make Keto “Oatmeal” Creme Pies

First, the “oatmeal” cookies!

The key to tricking your mouth into thinking these are actual oatmeal cookies is sliced almonds and unsweetened coconut flakes. The combination gives the perfect amount of chewy with the slightest bit of crunch that you’d expect in an oatmeal cookie.

In a food processor, combine the coconut flakes, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt and pulse until well combined. It will appear to have “oatmeal flakes” in it.

Keto Oatmeal Creme Pies dry ingredients
Keto Oatmeal Creme Pies dry ingredients mixed

Next, in a large mixing bowl, beat together the butter with swerve sweetener and brown swerve until creamy.

Keto Oatmeal Creme Pies butter and sugar

Then, beat in one egg and the vanilla extract until well combined.

Keto Oatmeal Creme Pies add egg and vanilla

To finish making the dough, pour the coconut/almond mixture from the food processor bowl into the large bowl and continue beating until a nice dough forms.

Keto Oatmeal Creme Pies cookie dough

To make the dough easier to roll out, and less sticky, ball it up in plastic wrap, and refrigerate for at least 30 minutes.

Keto Oatmeal Creme Pies dough ball

While the dough is chilling, preheat the oven to 325 degrees F and line a large baking sheet with parchment paper.

Once chilled, roll out the dough to about 1/3-inch thickness between two pieces of parchment paper.

Use a round cookie cutter (or in my case, a small wine glass, lol) to cut out uniform shapes and place onto a baking sheet.

Keto Oatmeal Creme Pies cutouts

Bake the cookies for 12-15 minutes, until golden brown around the edges and just barely firm to the touch in the middle.

Keto Oatmeal Creme Pies cookie part

Remove the cookies from the oven and allow to cool on the pan for about 10 minutes before transferring to a cooling rack.

While the cookies are cooling, prepare the creme filling!

In a large bowl, beat the butter on medium-high speed for about 3 minutes, until light and fluffy.

Turn the speed down to low and gradually add in the powdered swerve, about ½ cup at a time. Continue mixing on low speed until the powdered swerve is completely incorporated.

Then, add in vanilla extract and heavy cream and mix until combined.

Turn the mixer back up to medium-high speed and beat the mixture for an additional 1-2 minutes.

If needed, add in a little more heavy cream, 1 teaspoon at a time, until you reach the consistency you desire.

Keto Oatmeal Creme Pies filling

To assemble the cookies, pipe or spread the creme filling on the flat side of half of the cookies and put the remaining cookies on top.

Keto Oatmeal Creme Pies assembled

These Keto “Oatmeal” Creme Pies received a huge thumbs up from my family! I hope you and your family enjoy them as much as we do!

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Keto Oatmeal Creme Pies recipe card

Keto “Oatmeal” Creme Pies (A Little Debbie Copycat Recipe)

Yield: 16
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This copycat recipe for the favorite Oatmeal Creme Pie is low-carb, gluten-free, and ridiculously good!

Ingredients

or the Cookies:

For the Filling:

  • 3/4 cup (1 1/2 sticks) cup butter, softened
  • 2 cups powdered Swerve
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon heavy whipping cream

Instructions

For the Cookies"

  1. In a food processor, combine the flaked coconut, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt and pulse until well combined. It will appear to have "oatmeal flakes" in it.
  2. In a large bowl, beat the butter with swerve sweetener and brown swerve until creamy.
  3. Beat in the egg and vanilla extract until well combined.
  4. Then pour the coconut/almond mixture from the food processor bowl into the large bowl and continue beating until well combined.
  5. Ball up the dough, wrap it in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat oven to 325F and line a large baking sheet with parchment paper.
  7. Once chilled, roll out the dough to about 1/3 inch thick. Use a round cookie cutter to cut out uniform shapes and place onto baking sheet.
  8. Bake 12-15 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan for about 10 minutes before transferring to a cooling rack.

Prepare the Creme Filling:

  1. In a large bowl, beat the butter on medium-high speed for about 3 minutes, until light and fluffy.
  2. Turn the speed down to low and gradually add in the powdered swerve. Continue mixing on low speed until the powdered swerve is completely incorporated.
  3. Add in vanilla extract and heavy cream and mix until combined.
  4. Turn the mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes.
  5. If needed, add in a little more heavy cream, 1 teaspoon at a time, until you reach the consistency you desire.
  6. To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

Notes

***add additional 30 minutes to chill the dough

Nutrition Information:
Yield: 16 Serving Size: 1 cookie sandwich
Amount Per Serving: Calories: 163Total Fat: 15gCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gProtein: 3g

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Barbara

Monday 7th of June 2021

What is the nutritional info? How many net carbs?

Cathy Dean

Wednesday 9th of June 2021

Hey Barbara. I updated the recipe to show the nutritional data. Each cookie has 4G net carbs.

Tracey Pegram

Monday 7th of June 2021

How many net carbs are in each cookie?

Cathy Dean

Wednesday 9th of June 2021

Hey Tracey. I didn't realize the nutrition data wasn't showing, so thanks for letting me know! Each cookie has 4G net carbs.

Sarah

Saturday 23rd of January 2021

I just made these and they are excellent! Thank you!

Cathy Dean

Sunday 24th of January 2021

So glad you enjoyed them!!

Laura

Tuesday 19th of May 2020

Oooh! I’m excited for this. They look so good!

Cathy Dean

Tuesday 19th of May 2020

Thank you! They are sooooo good!

Megan

Sunday 3rd of May 2020

How does this make 16 cookies sandwiches?!?

Jenn

Tuesday 19th of May 2020

I got 6 cookie sandwiches and 12 individual cookies - I found a wine glass was way too big and for me the dough was too wet to transfer so I just molded 12 on my silpat mat. 16 would be very small cookies if you ask me!

Cathy Dean

Friday 8th of May 2020

Hey Megan! It all depends on the size of your cookie cutter :)

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