Ketorio Cookies

In the bustling heart of a small town renowned for its annual Food and Bake Festival, a unique contest captured the imagination of local baking enthusiasts. This year’s challenge: to create a cookie that not only tasted delicious but also resembled the iconic Oreo. Among the eager participants was a talented and ambitious baker named Elena, whose passion for keto baking had already made waves in the community.

Elena, always up for a challenge and a fervent believer in the joy of low-carb treats, decided to enter the contest with her creation: the Ketorio Cookie. Drawing inspiration from the classic Oreo’s beloved look and taste, Elena set out to craft a cookie that would adhere to ketogenic guidelines while capturing the essence of the original.

She began by meticulously selecting her ingredients, knowing that each played a crucial role in achieving the perfect Ketorio. Superfine almond flour and coconut flour formed the base of her cookie dough, ensuring a tender yet crisp texture. Unsweetened cocoa powder was added to mimic the dark, rich flavor of an Oreo, while a dash of pink Himalayan salt and a whisper of baking powder fine-tuned the taste and texture.

The challenge of creating a sugar-free cookie that was still delightfully sweet was met with a blend of Swerve and Lakanto sweeteners, proving that indulgence need not be laden with sugar. Vanilla extract and a unique touch of espresso liquid were Elena’s secret weapons, deepening the flavor profile and setting her cookies apart from the rest.

For the filling, Elena whipped together softened cream cheese, butter, and Swerve confectioners’ sweetener, achieving a creamy, luscious texture that beautifully contrasted with the crispness of the cookie shells. A hint of vanilla extract in the filling tied everything together, creating a harmonious balance of flavors.

On the day of the contest, Elena’s Ketorio Cookies stood out not just for their striking resemblance to Oreos but for their bold, innovative approach to keto baking. Judges and attendees alike were amazed by the cookies’ authenticity in appearance and their delicious, guilt-free taste.

Elena’s creation won not only the contest but also the hearts of those who had longed for a keto-friendly version of their favorite cookie. The Ketorio Cookie became a symbol of Elena’s creativity, determination, and her ability to turn dietary restrictions into culinary triumphs. Her success at the festival was a sweet reminder that with imagination and skill, even the most iconic treats could be reimagined for a healthier lifestyle.

Harlan Kilstein’s Ketorio Cookies

Course: Dessert
Cuisine: American
Servings: 32
Calories: 68 kcal



Step One: Preheat Oven to 325 degrees

Step Two: Mix Ingredients

  1. Mix together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
  2. Cream the butter, Swerve or Xylitol and Lakanto golden sugar.
  3. Add the egg & yolk. Then add the vanilla and the espresso.
  4. Add the remaining ingredients and mix well.
  5. Split the dough into two parts. Refrigerate for an hour or freeze it for a half hour.

Step Three: Shape Cookies

  1. Roll out the dough in between two sheets of parchment paper.
  2. Shape the cookies into two inch round cookies using these cookie cutters.
  3. You should get 32 cookies 0r (64 half cookies) out of this recipe.
  4. Scraps may need to be refrigerated again before rolling them out again.
  5. Place in refrigerator on un-greased cookie sheets or parchment paper and chill for 20 minutes.
  6. Bake for only 18-20 minutes. Do not over bake.
  7. The cookies should be perfect.
  8. Cool on a wire rack

Step Four: The Filling

  1. Mix together and chill.
  2. When chilled spread on cookie halves and make Ketoreos

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

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03/19/2024 04:48 am GMT

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