Keto Oreo Balls ( SugarFree & GlutenFree )
Most energy balls are sweetened with dried fruit, honey, or maple syrup, and use oats as a primary ingredient. This keto version is sweetened with Wholesome Yum Keto Maple Syrup and uses a nut and nut butter blend for a similar texture to traditional oat ones. The syrup helps the balls stick together, but also adds great maple flavor and sweetness… with only 2g net carbs and 20 calories per.
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Remove plastic wrap from dough and roll into a thin sheet between two pieces of parchment paper, about 1/4-inch thick. Preheat oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper. Using a small mason jar, cut cookies and place 1-2 inches apart on the lined cookie sheet.
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Instructions. Over medium heat, toast the almond flour until golden brown, about 3 minutes. Mix together the toasted almond flour and the remaining oreo crust ingredients until well combined. Line a cupcake/muffin pan with cupcake liners and add about 1 tablespoon of the oreo crust mixture into each liner.
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Preheat the oven to 350 degrees. Add the ingredients for the cookies to a mixing bowl, and blend on high until a thick dough has formed. Wet your hands slightly, and form the dough into 16 even sized balls. Flatten the balls of dough into the round shape of an Oreo, and place on a well greased baking sheet.
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Cookie Portion. 1/2 cup + 2 tbsp cocoa powder, 60g. 1/2 cup coconut flour, 56g. 1/2 tbsp cornstarch, optional, can be left out or replaced with arrowroot starch. 1/2 tsp xanthan gum. 1/4 tsp salt. 1/2 cup + 1 tbsp salted butter, room temperature. 1/2-1 tsp black food colouring, optional. 1/8 tsp vanilla extract.
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Preheat the oven to 300F and line two baking sheets with parchment paper or silicone baking mats. In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, coconut oil, and vanilla extract and stir well until dough comes together.
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Preheat the oven to 180C/350F. Line two large baking trays with parchment paper and set aside. In a large mixing bowl, combine your almond flour, coconut flour, cocoa powder, baking soda, and salt. Mix well. In a separate bowl, add your granulated sweetener, eggs, and butter, and mix well, until smooth.
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Place Oreo cookies in a food processor. Pulse until transformed into fine crumbs. Using a hand mixer, in a large bowl beat the cream cheese until it is smooth, about 1 minute. Add the Oreo cookie crumbs and mix until well combined. Roll the mixture into small balls and place onto the prepared cookie sheet.
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Stir until melted and smooth. Stir in half of the peppermint extract. Drop a frozen truffle into the chocolate, tossing to coat thoroughly. Lift out with a fork and tap gently on the side of the bowl to remove the excess chocolate. Dip about half of the truffles. Return to the baking sheet to set.
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Preheat oven to 350°F/180°C and line a baking tray with parchment paper. Roll out the dough between two pieces of parchment paper until nice and thin. Cutout the rounds (Oreos are roughly 1 3/4 inches in diameter). Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking.
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Take your cut outs and gently lift them with a spatula and place them on your slip mats or a tray covered in parchment paper. Remove the excess dough around your cut-outs and roll it out again to repeat the process until all the dough is gone. Bake the cookies for 8-11min then let them cool on their trays.
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Sugar Free White Chocolate Coating. 1 cup sugar free white chocolate chips. 4 tsp coconut oil (use a refined one like if you don't want a coconut taste) Mix together all the almond flour, cream cheese, cocoa powder, butter, sweetener, vanilla and salt until it forms a dough. Roll the mixture into small walnut-sized balls and place on a cookie.
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Keto Oreo Balls are a delicious low-carb and sugar-free alternative to traditional Oreo balls or truffles. These treats are perfect for those following a ketogenic or low-carb diet, as they contain ingredients that are high in fat and low in carbohydrates. Below is a basic recipe for making Keto Oreo Balls: Ingredients: 1 1/2 cups almond flour
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Cookie Portion. 1/2 cup + 2 tbsp cocoa powder, 60g. 1/2 cup coconut flour, 56g. 1/2 tbsp cornstarch, optional, can be left out or replaced with arrowroot starch. 1/2 tsp xanthan gum. 1/4 tsp salt. 1/2 cup + 1 tbsp salted butter, room temperature. 1/2-1 tsp black food colouring, optional. 1/8 tsp vanilla extract.
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In a small saucepan, bring the cream to a boil and then pour it over the chocolate. Shake the bowl gently to let the cream settle into the chocolate, then cover the bowl with a plate or a lid to allow the chocolate to melt (takes about 5 minutes). Whisk to the mixture until smooth and shiny. Stir in the liqueur.
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Place Oreo balls in freezer for 15 minutes. 5. In the meantime grab two small microwave bowls. Put chocolate chips and 1 tsp of coconut oil in one and the other the white chocolate chips and 1 tsp of coconut oil. Put each bowl one at a time into the microwave and heat for 60 seconds. Pull bowls out of microwave and mix well.
