Keto Oatmeal Cookies
These chewy keto “oatmeal” cookies use almond and coconut flakes to recreate the classic oatmeal texture without the carbs. Perfectly golden, tender, and ready in 25 minutes.
Ingredients
- 1 cup blanched almond flour 100 g
- 1/2 cup unsalted butter, melted then cooled 115 g
- 3/4 cup flaked almonds, roughly chopped 75 g
- 1/3 cup unsweetened coconut flakes, chopped 20 g
- 1/4 cup granulated erythritol or monk fruit blend 50 g
- 1 large egg cold
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon xanthan gum optional
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Prep Texture Ingredients: Roughly chop flaked almonds and coconut flakes until they resemble oat-size pieces.
- Mix Dry Ingredients: In a large bowl, whisk almond flour, chopped almonds, coconut flakes, sweetener, baking powder, xanthan gum, and salt.
- Combine Wet Ingredients: In another bowl, whisk cold egg and vanilla. Stir in melted, cooled butter until combined.
- Form Dough: Pour wet mixture into dry. Mix gently until a cohesive dough forms. Do not overmix.
- Shape Cookies: Divide into 9 balls, spacing about 2 inches apart on baking sheet. Press a few extra almond flakes on top and flatten slightly to about 1/2-inch thick.
- Bake: Bake 12–15 minutes until edges are golden and centers look just set.
- Cool: Cool on the sheet 5 minutes before transferring to a rack to cool completely.
Notes
Why the carb numbers do not subtract cleanly. The total carbohydrate above includes the sugar-free sweetener, because that is how it is declared on the packet. Erythritol and allulose pass through without being metabolized, so they come back out again in the net carb figure — which is why total carbs minus fiber does not land on the net carbs shown.
Storage: Store in an airtight container at room temperature up to 5 days, or freeze up to 3 months.
Dairy-Free: Substitute butter with coconut oil or almond butter.
Nut-Free: Use 1/3 cup coconut flour (plus 1 extra egg) instead of almond flour.
Customization: Add sugar-free chocolate chips, cinnamon, or chopped nuts for variety.
Pro Tip: Use cold egg and cooled butter to prevent excessive spreading.