Keto Sugar Free Oatmeal Cookies
Slightly soft and chewy but with texture and crunch: these sugar free oatmeal cookies are my keto take on the real deal. Naturally, they don't actually contain oats, but some clever substitutions. Only 2.1g net carbs per cookie!
Servings: 9
Calories: 234kcal
Ingredients
- 1 cup / 100g almond flour or ground almonds
- ½ cup / 115g unsalted butter melted, then cooled
- ¾ cup / 75g flaked almonds
- ⅓ cup / 20g coconut flakes
- ¼ cup / 50g granulated sweetener
- 1 large egg cold
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon xanthan gum optional
- ½ teaspoon salt optional
Instructions
- Preheat the oven to 350F / 180C electric or 320F / 160C fan and line a baking tray with greaseproof paper.
- Using a sharp knife, chop ½ cup / 50g sliced almonds and the coconut flakes to resemble the size of oats. Option to use a food processor and pulse if you prefer.
- Mix all the dry ingredients together in a mixing bowl (almond flour, erythritol, xanthan gum, baking powder, salt, chopped flaked almonds and coconut. Stir to combine.
- Add the melted butter, vanilla and egg and mix to form a dough.
- Roll the mix into 9 balls.
- Chop the remaining ¼ cup of almonds.
- Place the balls on a baking tray and press crushed almonds into the top.
- Flatten the cookies and shape the edges with your fingers to remove cracks. Bake for 12-15 minutes until slightly golden.
Video
Notes
Net Carbs: 2.1g per cookie.
Makes 9 cookies (circa 3 inches diameter and ¾ inch thick).
Let the cookies cool completely before handling. They firm up as they cool.
Store these keto oatmeal cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Nutrition
Calories: 234kcal | Total Carbohydrates: 4.6g | Protein: 5.3g | Fat: 22.8g | Fiber: 2.5g | Sugar: 1.1g