Looks good Jeff.
I have made gluten free peanut butter pies and a couple semi-keto (used Jif creamy peanut butter). I didn't care much for the flavor of the crust. Before Oreo started selling their Oreo pie crusts I would crush the Oreos in a blender for the crust. Thinking about that I thought that if the cookies for the crust were baked it would taste much better. That is what I found lacking in an unbaked crust. I searched and tried several different recipes I found online before coming across one that I liked. Below is the recipe I found and use for anyone that cares to make the cookies for the crust.
For the keto oreo cookies
INSTRUCTIONS
- Add almond flour, cocoa powder, xanthan gum, salt, baking soda and espresso powder (optional) to a medium bowl. Whisk until thoroughly combined and set aside.
- Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes).
- Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cookie dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight).
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
- Roll out the dough between two pieces of parchment paper until nice and thin. Cutout the rounds (Oreos are roughly 1 3/4 inches in diameter).
- Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking.
- Bake for 8-12 minutes. Since the cookies are dark already and you can't guide yourself by color, we suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here), but you'll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (because of the sugar alcohol, this may take a few hours!).
I don't take the time to cut them into cookies because I am only going to crush them for the crust, so I just roll out the dough and bake them in large irregular pieces. I bake them a little longer than the recipe calls for so they get more crispy. I do use the black cocoa powder, I like the dark color of the crust. I have found that these cookies don't taste that bad by themselves, though not an Oreo, but they are gluten free and Keto friendly.
Rob