This copycat recipe for the favorite Oatmeal Creme Pie is low-carb & gluten-free
Ingredients
1 cup
coconut
(flaked)
3/4 cup
Slivered almonds
1 cup
Almond flour
1 tbsp
Coconut flour
1 tsp
Baking powder
1 tsp
Cinnamon
1/2 tsp
Salt
1/2 cup
Butter, unsalted
1/4 cup
Swerve Sweetener, granular
1/4 cup
Swerve Sweetener, granular
(Brown Sub)
1 large
Egg
1/2 tsp
Vanilla extract, pure
3/4 cup
Butter, unsalted
((1 1/2 sticks); softened)
2 cup
Swerve Sweetener, confectioners
1 tsp
Vanilla extract, pure
1 tbsp
Heavy whipping cream, 38% M.F.
Instructions
In a food processor, combine the flaked coconut, sliced almonds, almond flour, coconut flour, baking powder, cinnamon, and salt and pulse until well combined. It will appear to have "oatmeal flakes" in it.
In a large bowl, beat the butter with swerve sweetener and brown swerve until creamy.
Beat in the egg and vanilla extract until well combined.
Then pour the coconut/almond mixture from the food processor bowl into the large bowl and continue beating until well combined.
Ball up the dough, wrap it in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 325F and line a large baking sheet with parchment paper.
Once chilled, roll out the dough to about 1/3 inch thick. Use a round cookie cutter to cut out uniform shapes and place onto baking sheet.
Bake 12-15 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan for about 10 minutes before transferring to a cooling rack.
In a large bowl, beat the butter on medium-high speed for about 3 minutes, until light and fluffy.
Turn the speed down to low and gradually add in the powdered swerve. Continue mixing on low speed until the powdered swerve is completely incorporated.
Add in vanilla extract and heavy cream and mix until combined.
Turn the mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes.
If needed, add in a little more heavy cream, 1 teaspoon at a time, until you reach the consistency you desire.
To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.
