Keto Oatmeal Cookies Recipe
Chewy and fluffy "oatmeal" cookies. These keto cookies are perfect for satisfying that oatmeal cookie craving.
Servings 12 Cookies
Calories 130kcal
Equipment
- Food Processor
Ingredients
- 1/2 Cup Unsweetened Shredded Coconut
- 1/2 Cup Slivered Almonds Pulsed in a food processor
- 2/3 Cup Almond Flour
- 1 Tbsp Coconut Flour
- 1 Tbsp Low Carb Sugar Substitute
- 1/2 tsp Baking Powder
- 1/4 tsp Pink Himalayan Salt
- 1 1/2 tsp Vanilla Extract
- 20 Drops Liquid Stevia
- 1 Egg Room Temperature
- 1/2 Stick Butter Room Temperature
Instructions
- In a food processor add slivered almonds (and coconut flakes if using). Pulse until almonds are about ⅓ of the original size. Transfer to a bowl and set aside.
- Add almond flour, coconut flour, erythritol, baking powder and salt to the processor bowl. Pulse until combined.
- Once mixed, add the vanilla, stevia, and egg, pulsing until combined. Add chunks of butter and pulse until just combined.
- Reserve 2 tablespoons of the coconut/almond mixture. Add the rest of the coconut and almonds to the dough and mix until combined.
- Preheat oven to 375F. Line a baking sheet with parchment or silicone liners.
- Use a cookie scooper to form 12 balls on the lined baking sheet.
- Flatten balls a little bit with the palm of your hand, they will spread slightly when baked. Then sprinkle the remaining 2 tbsp of coconut and almonds on top of the cookies. Lightly press in the topping.
- Bake for 8-10 minutes until golden brown. You can flatten the cookies more with the bottom of a glass once they come out of the oven if desired.
Video
Notes
Net Carbs: 2
Nutrition
Calories: 130kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 90mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Vitamin A: 137IU | Calcium: 38mg | Iron: 1mg