When I really had to start getting serious about my diet because of my diagnosis of diabetes, I decided that this would mean I would need to get creative with food. See, I am a certified lover of junk food. While I don’t make it my main staple in my diet, I did really love it when I got to eat it. One of my favorite foods was those puffy and delicious Oreo cakesters that came out a few years ago. While they do make many lower carb/sugar free versions of Oreos and sandwich cookies like them, I have yet to find a single cakester. I decided to come up with a recipe that would be lower carb and still allow me to enjoy the cookies I love. These are so good, they were gone in no time and my family didn’t even know they were low carb and sugar free until I told them!
Low Carb Oreo Cakesters
For the icing/filling, I used sugar free frosting and whipped it a bit in my mixer to give it a better texture. I hope you enjoy these delicious goodies!
- ⅓ Cup Unsalted Butter
- ⅓ Cup unsweetened Chocolate chips
- 1¾ Wheat Flour
- ½ Cup Cocoa Powder, Unsweetened
- ¾ Tsp Baking Powder
- 1 Cup Splenda
- 1 Egg plus 1 Egg White
- ½ Tsp Vanilla Extract
- ⅓ Cup Milk
- Pinch of Salt
- Pre-heat oven to 350 degrees F.
- In a saucepan, melt the butter over medium heat. Add in the chocolate chips and melt over medium low heat until smooth.
- Mix flour, cocoa powder, baking powder, Splenda and salt until well mixed.
- Add in your vanilla extract and milk.
- Slowly add in eggs and mix on medium high in your mixer for a minute or two.
- Pour in your chocolate chip/butter mixture and blend well.
- Roll out onto a lightly floured surface. It will be kind of like really moist playdough and will not feel stiff like most cookie doughs.
- Using a small round cookie cutter, cut out shapes and place on a lightly floured or greased cookie sheet.
- Bake for 10-12 minutes.
- When completely cooled, place some frosting on one cookie and make a sandwich with another. Enjoy!