Keto-style oat-fiber cream pies
Units
Temperature
Servings
Ingredients
- 225 g unsalted butter for cookies, softened rounded
- 145 g packed brown sugar-free baking sweetener, cup-for-cup style rounded
- 67 g granulated sugar-free baking sweetener rounded
- 5 ml molasses flavour extract rounded
- 5 ml vanilla extract for cookies rounded
- 100 g whole egg, 2 large eggs rounded
- 290 g fine almond flour rounded
- 37 g oat fibre rounded
- 5 g baking soda rounded
- 3 g fine salt rounded
- 0.75 g ground cinnamon rounded
- 225 g unsalted butter for filling, softened rounded
- 180 g powdered sugar-free sweetener rounded
- 9 g oat fibre for filling rounded
- 15 ml unsweetened nut milk or double cream rounded
- 5 ml vanilla extract for filling rounded
- 2 ml toasted-marshmallow flavouring, optional (optional) rounded
Method
Method
- Heat the oven to 163°C and line baking sheets. Beat the cookie butter with both granulated sweeteners until creamy; beat in molasses flavour, vanilla and eggs.
- Whisk the almond flour, 37 g oat fibre, baking soda, salt and cinnamon. Slowly mix into the butter mixture.
- Scoop 36 small balls with a 3 cm scoop, space 4 cm apart and flatten slightly. Bake for 9 to 10 minutes until the edges begin to colour.
- Cool on the trays for 10 minutes, then on a rack until completely firm and cold.
- For the filling, beat the filling butter until fluffy. Gradually beat in powdered sweetener, 9 g oat fibre, milk or cream, vanilla and optional marshmallow flavour until light.
- Pipe filling onto the flat side of 18 cookies and top with the remaining cookies. Chill briefly if the filling is very soft.
Notes
- Oat fibre is a dry milling product, not oat flour and not rolled oats. They are not interchangeable.
- Let the cookies cool fully before filling; the almond-flour rounds are fragile while warm.
- Sweetener brands vary in bulk and cooling effect. Use baking blends matching the source style.
- Contains dairy, egg and almonds. Verify oat fibre and all labels for gluten-free use; ketogenic suitability depends on brands.