Keto Oatmeal Cookies
These Keto Oatmeal Cookies are crispy, buttery breakfast cookies with a similar texture as your favorite oatmeal cookies but made with nuts, coconuts, and no oats to keep your blood sugar level steady.
I have great news for you: you can enjoy a soft, chewy, low-carb oatmeal cookie with crispy edges and just 4 grams of net carbs. How does it sound? While oats are a healthy cereal, they’re not keto-friendly because they’re high in carbs and will take you out of ketosis if you use as much of them as in a traditional oatmeal cookie recipe.
But you can mimic the texture and taste of oatmeal with a combination of keto-friendly ingredients that just taste like oats in your cookies. And if you follow me for a while, you know I am an expert at faking oats in my keto recipes – keto oatmeal, keto overnight oat. I also have a way of enjoying oats without the carbs.
Keto Expert Tips To Making Oatmeal Cookies
The trick is a combination of:
- Sliced almonds for a crunchy texture.
- Shredded coconut that brings chewiness to these keto oatmeal cookies.
Now, if you are after oat flavor, there’s one oat ingredient that is naturally keto-approved, it’s oat fiber. Oat fiber is basically pure fiber, it has barely any carbs and it’s a great way to slow down sugar absorption as it’s a pure insoluble fiber that won’t raise sugar levels like oats do.
Tastewise, it’s strongly bitter and soaks up liquid in cookies so don’t add too much of it or the cookies can be bitter and dense.
Ingredients For Tasty Low-Carb Oatmeal Cookies
As mentioned above, we are going to mimic the texture of oats in this recipe to avoid the carbs from oats.
- Egg – This keeps the cookies soft and holds ingredients together.
- Butter – Unsalted softened butter is a great option, but I found that solid coconut oil makes crispy edges. Pick your favorite option.
- Sliced Almonds – Almonds are the best low-carb ingredient to copy the rolled oat’s texture. This said, oats are healthy, and if you are more on a low-carb diet rather than a keto diet, feel free to swap some of the sliced almonds with rolled oats.
- Shredded Coconut or coconut flakes – The coconut flakes are flat and crunchy like oats and copy oat texture very well. But, I tend to prefer shredded coconut because it makes keto cookies chewy – it’s the same trick I am using in my keto breakfast cookie or the keto coconut cookies.
- Salt – To boost the cookie flavor.
- Vanilla Extract – For extra flavors. You can also use almond extract.
- Crystal Sweetener – Granulated erythritol or allulose are great for making crunchy golden brown keto cookies.
- Oat Fiber – It’s totally optional but great to add some real oat flavor and fiber to the recipe which also slows down carb absorption.
- Baking Powder – This raise the center of the cookies, keeping them soft in the middle.
- Ground Cinnamon for flavor, or try pumpkin pie spices for a fall flavor keto cookie.
Making Keto Oatmeal Cookies
- In a large mixing bowl, or the bowl of your stand mixer, add softened, unsalted butter, or solid coconut oil with sweetener. Use the paddle attachment or hand beater to cream butter and sugar-free keto-friendly sweetener for 1 minute.
- Then add the egg and vanilla extract and beat in to incorporate. It’s normal if the fat splits into pieces. Don’t worry too much about that.
- Add all the remaining ingredients: almond flour, sliced almonds, shredded coconut, baking powder, salt, and cinnamon.
- Beat again until all the ingredients are well combined and a sticky oatmeal cookie dough forms.
Shaping Perfect Keto Oat Cookies
- Use a small cookie dough scoop to grab about 1 1/2 tablespoons of cookie dough and roll a small ball. Place each ball on a baking sheet lined with oiled parchment paper, leaving a thumb space between each. Lightly press the top of each ball – the flatter you make, the low-carb cookies, the crispier they will be. Since the cookies won’t expand in the oven, the shape you give them is the shape you get after baking them.
- Bake them on the center rack of an oven preheated to 350°F (180°C) for 10 to 15 minutes or until golden brown on the edges. They are a bit soft to the touch when out of the oven, and they harden as they cool down. Let them cool down for 10 minutes on the baking sheet, then cool completely on a cooling rack at room temperature.
Keto Oatmeal Cookie Variations
You can use this cookie recipe to create a range of delicious breakfast cookies. Try adding 1/3 cup of the below ingredient for flavors:
- Sugar-free chocolate chips – for a chocolate oatmeal cookie.
- Sugar-free dried cranberries – for a delicious chewy, lightly bitter flavor.
- Pumpkin seed adds crunchy bits and pies of seeds and healthy omega-3.
- Hemp heart for a boost of protein.
More Keto Cookies
If you like keto cookies, you’ll love these:
Did You Like This Recipe?
Keto Oatmeal Cookies
Preparation:Under 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.