Keto Oatmeal Cookies (3.7g Net Carbs)

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 with only 3.7g of net carbs.

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I have great news for you: you can enjoy a soft, chewy, low-carb oatmeal cookie with crispy edges and under 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.

Ingredients and Substitutions

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.

How to Make Keto Oatmeal Cookies

1. In a large mixing bowl, or the bowl of your stand mixer, add softened, unsalted butter, or solid coconut oil with sweetener (photo 1). Use the paddle attachment or hand beater to cream butter and sugar-free keto-friendly sweetener for 1 minute.
2. Then add the egg and vanilla extract and beat in to incorporate (photo 2). It’s normal if the fat splits into pieces. Don’t worry too much about that.
3. Add all the remaining ingredients: almond flour, sliced almonds, shredded coconut, baking powder, salt, and cinnamon (photo 3).
4. Beat again until all the ingredients are well combined and a sticky oatmeal cookie dough forms (photo 4).

5. 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 (photo 5). Lightly press the top of each ball – the flatter you make, the low-carb cookies, the crispier they will be (photo 6). Since the cookies won’t expand in the oven, the shape you give them is the shape you get after baking them.
6. 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.

Expert Tips

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.

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 Seeds add crunchy bits and pies of seeds and healthy omega-3.
• Hemp Hearts for a boost of protein.

More Keto Cookies

If you like keto cookies, you’ll love these:

Keto Chocolate Chip Cookies

3-Ingredient Keto Peanut Butter Cookies

Keto Chocolate Cookies

Keto Butter Cookies

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Keto Oatmeal Cookies

3.7gNet Carbs

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 levels steady.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Yield: 12 cookies

Serving Size: 1 cookie

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5 from 7 votes

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Ingredients

US Customary – Metric

• ▢ 4 tablespoons Unsalted Butter or solid coconut oil, not melted
• ▢ ⅓ cup Granulated Sweetener
• ▢ 1 cup Almond Flour
• ▢ ½ cup Sliced Almonds
• ▢ ¾ cup Shredded Coconut
• ▢ 1 tablespoon Oat Fiber (optional, for flavor)
• ▢ 1 teaspoon Vanilla Extract
• ▢ ½ teaspoon Baking Powder
• ▢ ¼ teaspoon Salt
• ▢ ½ teaspoon Ground Cinnamon
• ▢ 1 Egg

Instructions

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly oil with cooking oil spray. Set aside.
• In a large mixing bowl or the bowl of your stand mixer using the paddle attachment, beat softened, unsalted butter with sugar-free sweetener until creamy.
• Add the egg and vanilla extract and beat the mixture to incorporate.
• Add the remaining ingredients: almond flour, sliced almonds, shredded coconut, salt, baking powder, and cinnamon.
• Beat again until the cookie dough is thick, and consistent.
• Use a small cookie dough scoop to grab 1 1/2 tablespoons of cookie dough. Roll it into a ball between greased hands.
• Release each cookie dough ball on the prepared baking sheet leaving a thumb space between each keto cookie.
• Slightly press the top of the cookie ball to flatten, the flatter the crispier. They won't expand in the oven while baking.
• Bake for 10-15 minutes or until golden brown on the edges at 350°F (180°C).
• Cool down 10 minutes on the baking sheet then transfer on a cooling rack to cool completely.

Notes

How to store keto oatmeal cookies?

• Fridge – Place the cookies in an airtight container in the fridge and keep them fresh for up to 4-5 days.
• Freeze – Freeze in sealed zip-lock bags for up to 1 month and thaw in the fridge the day before.

Keto cookie ingredient substitution ideas

• Nut-free – Swap sliced almond for coconut flakes.
• Egg-free – A flax egg should work, but we haven’t tried it.
• Coconut-free – Add more sliced almonds.
• Dairy-free – Use softened, solid coconut oil, not melted.

Tools

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NutritionServing Size: 1 cookie

Yield: 12 cookies

Nutrition

Serving: 1 cookieCalories: 213.6 kcal (11%)Carbohydrates: 7.5 g (3%)Fiber: 3.8 g (16%)Net Carbs: 3.7 gProtein: 5.8 g (12%)Fat: 19.6 g (30%)Saturated Fat: 6.6 g (41%)Polyunsaturated Fat: 0.8 gMonounsaturated Fat: 2.6 gTrans Fat: 0.2 gCholesterol: 10 mg (3%)Sodium: 98.4 mg (4%)Potassium: 73.5 mg (2%)Sugar: 1.4 g (2%)Vitamin A: 116.9 IU (2%)Vitamin B12: 0.01 µgVitamin C: 0.1 mgCalcium: 67.5 mg (7%)Iron: 1.2 mg (7%)Magnesium: 20.5 mg (5%)Zinc: 0.3 mg (2%)