I remember my sister making an oreo-based dessert my family called “oreo delight” when I was a child. Neither of us could find this childhood recipe. But I found a recipe that looks very similar to what we remember. Using this recipe as a guide, I created a new keto Oreo Delight Cake. The success of this recipe is a big deal to me, which has resulted in a long blog post. Read on to find out what makes this keto oreo delight cake so special!
Oreos are an addictive combination of fat + sugar
I had a problem managing my carb intake prior to starting the keto way of eating. Particular foods act like triggers for me, and I can eat and eat and eat them. Oreos are one of my biggest triggers. I can eat nearly an entire 15 oz package (1,920 calories, 84 g fat, 168 g pure sugar according to the nutrition label) in a day. My best control method is to keep them out of the house. Hence, despite loving the oreo delight as a child, I never make it as an adult. I fear eating most of it in one sitting, since it combines MANY things I adore: oreos, chocolate, and cool whip.
I turn into a bottomless pit for other desserts heavy in sugar, chocolate, and fat, like brownies. But I have learned that while keto desserts can be heavy in chocolate and heavier in fat, I don’t turn into a bottomless pit around them. There are two main reasons for this: the first is insulin cycling, and the second is a dopamine response to sugar. Keto desserts have a fraction of the sugar content of their nonketo counterparts, so they trigger far less insulin cycles and dopamine surges. These are huge topics by themselves, and I will dedicate future blog posts to the scientific literature around these principles. For now, let’s focus back to the oreo-mimicking deliciousness at hand.
The initial recipe had four key components: oreos, a cream cheese-based layer, chocolate pudding, and cool whip.
- My go-to place on the internet for keto recipes is NOT google. It is the subreddit dedicated to keto recipes: r/ketorecipes. There, I found a keto oreo cookie recipe. Instead of baking cookies, I omitted the filling, doubled the recipe, and turned it into the oreo crust.
- The cream cheese layer is the simplest component to ketofy: swap out regular powdered sugar for Swerve powdered sugar. No problem.
- A regular chocolate pudding in the box mix has 47.8 net carbs (26 for the mix, and 21.8 for 2 cups of milk used to mix it). I swapped it out for a double serving of the keto chocolate pudding recipe
- Cool whip is a much more complicated ingredient than I first imagined. Its ingredient list is: water, corn syrup, high fructose corn syrup, hydrogenated vegetable oil, skim milk, with less than 2% of light cream, xantham and guar gums, modified food starch, and preservatives. I took a simpler approach. I swapped the fluid portion for heavy whipping cream, which I beat to make firm. Then, I beat in powdered swerve to make it sweeter, to compete with the corn syrup in cool whip.
Notes on ingredients
The most important ingredient that cannot be substituted is black cocoa powder. On the oreo ingredients list, you will find “cocoa (process with alkali)”. Cocoa processed with alkali is also known as dutched cocoa powder. The alkaline process results in a neutral (rather than acidic) cocoa, with darker color and more intense flavor.
Greater alkalization yields darker cocoa, from the familiar brown cocoa to black cocoa. Since this recipe mimics oreos, the appropriate cocoa powder will be black. For this recipe, I purchased this powder. The best part of using this powder: your house will smell like oreos while the oreo crusts bake.
On chilling requirements
Ideally, this dessert is chilled overnight before serving. However, I fell asleep early the night before I planned to serve it to people. Including cleanup time and a break to feed my son breakfast, I finished the cake in 3 hours. It was chilled for only 2 hours fully assembled prior to serving in hot summer heat. The oreo delight cake seemed well-liked by people. My husband says he liked it much more the next day, when he ate leftovers which were refrigerated overnight. So while I say this dessert is best served after being chilled overnight…there is some flexibility if you are in a pinch.
The final word
There is more work in making an oreo replacement and chocolate pudding from scratch. It is more expensive, at $1.91 per serving for the keto version vs $0.74 for the original. For me, it is all worth it. Per serving, there are 349 calories with 20.4 g fat and 39.2 g net carbs in the recipe I used for my keto inspiration. In my keto final product, there are 380 calories with 36.8 g fat and only 5.2 net carbs. The richness combined with very little sugar fills my formerly bottomless pit with only one serving.
I served this to my co-residents at our welcome event. One resident ate it without knowing it was keto, and thought there were real oreos throughout the dish. Another resident was previously highly skeptical of keto desserts, but enjoyed this dessert and said, “You fooled me!” My son is happily eating it. And best of all, it reminds me of the oreo delight of my childhood.
Oreo Delight Cake
For Chocolate Pudding (Double Recipe)
For Oreo Flavored Crust
For Cream Filling
- 2 Cups Heavy Whipping Cream
- 1½ Cup Swerve, powdered
- 8 oz Cream Cheese, Softened
- First, prepare the chocolate pudding as instructed here , doubling the recipe. I still prepared the double recipe in a small saucepan, and it came together very easily. Once thickened on the stove, pour the pudding into a separate bowl. Set to chill for 4 hours in the refrigerator.If you are short on time, chill for 30 minutes in the refrigerator, then place the bowl in an ice water bath to accelerate the cooling process.
- Preheat oven to 350°F. Spray a 9×13 baking dish and a 9×9 inch square baking dish with non stick cooking spray.
- Next, prepare the Oreo-flavored crust. Start by combining all of the dry ingredients (almond flour, black cocoa powder, granular swerve, coconut flour, baking powder, salt) in a large mixing bowl. Stir with a fork, breaking up any clumps.
- Stir in the wet ingredients (eggs, vanilla, vegetable oil). Let the dry ingredients rest for a minute to fully absorb the added wet ingredients.
- Divide the dough in thirds. Using a spatula, spread two thirds in the 9×13 inch baking dish, and the last third in the 9×9 inch baking dish. Note: if you prefer to have a lower density of oreo on top of the dish, alter these ratios by putting less dough in the 9×9 inch baking dish.
- Bake the two crusts for about 15 minutes at 350°F. Insert a toothpick to test for doneness; it will be emerge clean when the crusts are done. Cool the crusts on a wire rack.
- Meanwhile, prepare the cream-based fillings. Start by beating the heavy whipping cream in a large bowl with a hand mixer (I use a whisk attachment) on medium speed for about 5 minutes, until the cream forms stiff peaks.
- Sift ½ cup Swerve, powdered into the heavy whipping cream. Beat with the hand mixer again to combine, maintaining stiff peaks.
- Sift the last 1 cup of Swerve, powdered. Beat the powdered swerve with the cream cheese with the hand mixer on medium speed for about one minute.
- Fold in one half of the whipped cream + swerve mixture with the cream cheese mixture. Refrigerate both the remaining heavy whipped cream and cream cheese mixtures until ready to assemble cake.
- Remove the oreo crust from the 9×9 inch baking pan. (Leave the crust in the 9×13 inch baking dish alone.) Crumble it by hand into a bowl. Leave at room temperature.
- Once the crust cools,layer the cream cheese mixture over the crust in the 9×13 inch baking dish. Chill for 20 minutes in the refrigerator.
- Next, layer the chocolate pudding over the cream cheese mixture. Chill for 20 minutes in the refrigerator.
- Next, layer the whipped cream mixture over the chocolate pudding.
- Finally, spread the oreo crust crumbles on top of the whipped cream mixture. Ideally, refrigerate overnight. But if you are in a pinch, refrigerating for only a couple of hours after assembly will still yield delicious results.