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

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

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Indulge in a guilt-free treat with our Keto “Oatmeal” Creme Pie Recipe, inspired by the beloved Little Debbie classic. These delightful pies feature a chewy cookie exterior filled with a creamy, luscious filling—perfect for satisfying your sweet cravings while adhering to your low-carb lifestyle. Made with wholesome ingredients like almond flour and coconut, they are not only gluten-free but also quick to prepare, taking just 25 minutes from start to finish. Ideal for family gatherings or a midday snack, these pies will impress both kids and adults alike.

Ingredients

Scale
  • 1 cup flaked coconut
  • 3/4 cup sliced almonds
  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter (softened)
  • 1/4 cup Swerve Sweetener
  • 1/4 cup Brown Swerve
  • 1 large egg
  • 1/2 tsp vanilla extract
  • For the cream filling: 3/4 cup butter (softened), 2 cups powdered Swerve, 1 teaspoon vanilla extract, and 1 tablespoon heavy whipping cream.

Instructions

  1. In a food processor, blend coconut, almonds, almond flour, coconut flour, baking powder, cinnamon, and salt until combined.
  2. In a large bowl, cream the softened butter with Swerve Sweetener and Brown Swerve until fluffy. Mix in egg and vanilla.
  3. Combine the dry mixture with the butter mixture until evenly mixed.
  4. Chill dough for at least 30 minutes.
  5. Preheat oven to 325°F (163°C). Roll out chilled dough to about 1/3 inch thick; cut into rounds.
  6. Bake for 12–15 minutes until golden brown edges appear; cool on wire rack.
  7. For the filling: Beat softened butter until fluffy; gradually add powdered Swerve and mix in vanilla and cream.
  8. Assemble by spreading filling on half the cookies and sandwiching with remaining cookies.

Nutrition

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