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Keto Oreo Balls
Great little treat to curb your sweet-tooth.
Especially for those who are on the keto kick.
Enjoy!
Ket0, Vegan, & Paleo Friendly!
Prep Time
10 Minutes
Cook Time
60 mins
Total Time
70 mins
Servings
16 to 20 Servings
Ingredients
- 1 package to Catalina crunch chocolate vanilla cookies
- 1 8oz Kitehill plain cream cheese
- 1/2 cup of chocolate chips
- 1/2 cup of white chocolate chips
- 2 tsp of coconut oil
- Optional: 1 scoop of protein powder or 1/4 scoop of lakanto powdered sugar
Directions
- Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
- Place 16 cookies (1 package of Catalina crunch chocolate vanilla cookies) in a food processor (entire cookie, don’t remove cream filling) and pulse too fine crumbs.
- Add cream cheese and pulse in bursts until well combined. Add protein powder or powdered sugar if you want it to be a little sweeter and mix well.
- Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet.
- Place Oreo balls in freezer for 15 minutes.
- In the meantime grab two small microwave bowls. Put chocolate chips and 1 tsp of coconut oil in one and the other the white chocolate chips and 1 tsp of coconut oil. Put each bowl one at a time into the microwave and heat for 60 seconds.
- Pull bowls out of microwave and mix well.
- Remove Oreo balls from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top than lift and allow excess chocolate to run off. (Do half chocolate and half white chocolate).
- Return to baking sheet, then allow chocolate to set in freezer for one hour to harden.
- Store leftovers in an airtight container in refrigerator.
Keto Oreo Balls
Equipment
- 18 by 13-inch baking sheet
- Food processor
Ingredients
- 1 package Catalina crunch chocolate vanilla cookies
- 8 oz Kitehill plain cream cheese
- ½ cup chocolate chips
- ½ cup white chocolate chips
- 2 tsp coconut oil
- *1 scoop protein powder optional
- *¼ cup lakanto powder sugar optional
Instructions
- Line an 18 by 13-inch baking sheet with wax paper or parchment paper. 2. Place 16 cookies (1 package of Catalina crunch chocolate vanilla cookies) in a food processor (entire cookie, don't remove cream filling) and pulse too fine crumbs.3. Add cream cheese and pulse in bursts until well combined. Add protein powder or powdered sugar if you want it to be a little sweeter and mix well. 4. Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet. Place Oreo balls in freezer for 15 minutes. 5. In the meantime grab two small microwave bowls. Put chocolate chips and 1 tsp of coconut oil in one and the other the white chocolate chips and 1 tsp of coconut oil. Put each bowl one at a time into the microwave and heat for 60 seconds. Pull bowls out of microwave and mix well.6. Remove Oreo balls from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top than lift and allow excess chocolate to run off. (Do half chocolate and half white chocolate).7. Return to baking sheet, then allow chocolate to set in freezer for one hour to harden.8. Store leftovers in an airtight container in refrigerator.