Harlan Kilstein’s Ketorio Cookies

Harlan Kilstein’s Ketoreo Cookies

Obviously Oreo Cookies is a trademarked term owned by Nabisco.

This recipe is in fond memory of those cookies of the past which we can never have again.

Harlan Kilstein’s Ketoreo Cookies

The balance of the two flours and the two sweeteners is important for consistency. If you have a nut allergy and use all coconut flour, it’s going to be dry.  If you hate coconut and want to use all almond flour try adding an extra 1/4 cup. For best results, follow the recipe.

The Cookie

Step One: Preheat Oven to 325 degrees

1 1/4 cups of super fine almond flour

1/4 cup of coconut flour

1 1.4 cups cocoa powder (unsweetened of course) I linked to the best there is but Hershey’s or Trader Joe’s is fine.

1/2 teaspoon baking powder

1/4  teaspoon of pink Himalayan salt

1 cup (2 sticks) grass fed butter (leave it out for at least an hour first)

1/2  cup swerve or xylitol

1 1/2 cup lakanto golden sweetener

1 teaspoon Rodelle vanilla extract

large eggs

1 egg yolk

1/2 teaspoon expresso liquid

Step Two: Mix Ingredients

Mix together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside

Cream the butter, Swerve or Xylitol and Lakanto golden sugar.

Add the egg & yolk.  Then add the vanilla and the espresso.

Add the remaining ingredients and mix well.

Split the dough into two parts. Refrigerate for an hour or freeze it for a half hour.

Step Three: Shape Cookies

Roll out the dough in between two sheets of parchment paper.

Shape the cookies into two inch round cookies using these cookie cutters.

You should get 32 cookies 0r (64 half cookies) out of this recipe.

Scraps may need to be refrigerated again before rolling them out again.

Place in refrigerator on un-greased cookie sheets or parchment paper and chill for 20 minutes.

Bake for only 18-20 minutes. Do not over bake.

The cookies should be perfect.

Cool on a wire rack

Step Four: The Filling

4 oz. cream cheese – softened

2 tablespoons butter

1/2 teaspoons vanilla extract

1/2 cup confectioners swerve

Mix together and chill.

When chilled spread on cookie halves and make Ketoreos

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You may have noticed I’m a big fan of Chicago Professional Baking Trays. These are excellent.

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