KETO OATMEAL CREAM PIES

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

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In a food processor, combine the flaked coconut, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt and pulse until well combined. 

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Because of the sliced almonds and coconut, it will appear to have "oatmeal flakes" in it. 

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In a large bowl, beat the butter with swerve sweetener and brown swerve until creamy.

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Beat in the egg and vanilla extract until well combined.

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Then pour the coconut/almond mixture from the food processor bowl into the large bowl and continue beating until well combined.

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Ball up the dough, wrap it in plastic wrap and refrigerate for at least 30 minutes.

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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. 

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Bake 12-15 minutes, until golden brown around the edges and just barely firm to the touch. Wait 10 minutes then transfer to a cooling rack.

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For the filling: In a large bowl, beat the butter on medium-high speed for about 3 minutes, until light and fluffy, then add vanilla and heavy cream.

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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.

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Grab all the recipe details and nutritional information below,  via the link!