Keto oatmeal cookies, or biscuits as we British call them, look like they are made from real oatmeal and taste like real oatmeal, but they don’t contain any oats at all.
These low carb, sugar-free Keto oatmeal cookies, with the crushed flaked almonds do a fabulous job of mimicking the look and texture of the real thing. I may be picky, but for me, a cookie that’s too crisp feels dry and disappointing and a cookie that’s too chewy tastes like dough. I want a bit of tender, fudgy chewiness but an edge of crisp bite, too.
KETO ‘OATMEAL’ COOKIES
These Keto oatmeal cookies, or biscuits as we British call them, look like they are made from real oatmeal. They taste like real oatmeal but they don’t contain any oats at all
20
servings40
minutesIngredients
100 g Almond Flour
115 g Unsalted Butter – melted and cool
125 g Flaked Almonds (crushed)
70 g Erythritol
1 large Egg
1/2 tsp Baking Powder
1 tsp Lemon Essence (try the mixture for flavour – add more if necessary)
1/2 tsp Xanthan Gum
1/2 tsp Himalayan Salt
Method
- Preheat the oven to 180C
- Mix all the dry ingredients together in a mixing bowl: almond flour, erythritol, xanthan gum, baking powder, salt
- Add the melted butter and egg and mix with a fork to form a dough.
- Roll the mix into 20 balls.
- Place the balls on a baking tray and sprinkle/press crushed almonds onto the top.
- Flatten the biscuits, shape the edges with your fingertips to remove the cracks.
- Bake for 12-15 minutes until slightly golden.
Notes
- MACROS per Cookie: 1g Carb – 55g Fat – 27g Protein
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