Keto Sugar Free Oatmeal Cookies
User Reviews
5
Keto Sugar Free Oatmeal Cookies
Description
The "Keto Sugar Free Oatmeal Cookies" recipe combines almond flour, flaked almonds, coconut flakes, a granulated sweetener, and optional xanthan gum for texture. Melted butter, egg, and vanilla bind these elements into a dough. Chopped almonds pressed on top add extra crunch and a decorative touch. Baking at moderate temperature yields cookies with a slightly golden exterior and a firm but tender texture once cooled.
The mixture uses chopped nuts and coconut flakes to approximate an oatmeal cookie’s appearance and mouthfeel without actual oats, aligning with keto dietary needs by keeping net carbs low. The texture balances chewiness and crunch through the combination of almond flour and flakes.
After baking, cookies firm up as they cool and can be stored at room temperature. They make a good snack or dessert option for those avoiding sugar and grains, offering a familiar oatmeal cookie style flavor profile with alternative ingredients.
From the notes, the recipe produces nine moderately sized cookies with about 2.1g net carbs each. They should cool completely before handling, store well for several days at room temperature, and freeze well for longer storage.
Ingredients
- 1 cup / 100g almond flour or ground almonds
- ½ cup / 115g butter melted, then cooled, unsalted
- ¾ cup / 75g almonds flaked
- ⅓ cup / 20g coconut flakes
- ¼ cup / 50g granulated sweetener
- 1 egg cold, large
- 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.
Notes
- Let cookies cool completely before handling to firm up their texture.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to 3 months to preserve freshness.
- Makes approximately 9 cookies, each around 3 inches in diameter and ¾ inch thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Total Carbohydrates | 4.6g | 2% |
| Protein | 5.3g | 11% |
| Fat | 22.8g | 35% |
| Fiber | 2.5g | 10% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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