These low carb oatmeal cookies with almond flour really do taste like oatmeal cookies, it kind of plays tricks on you. They are soft and chewy with a nice little crunch that you get from the almonds. What Ingredients are in Keto Oatmeal Cookies?
Butter, sugar-free sweetener, vanilla, baking soda, salt, and an egg, round out the recipe. Cream the butter, sweetener and vanilla just like you would in a traditional oatmeal cookie recipe.
This keto oatmeal cookie recipe uses 1 cup of almond flour, so lower the amount to ⅓ cup coconut flour instead. Sweetener options really come down to what you prefer using in this low carb oatmeal cookie recipe. I chose to use Golden Monk Fruit, which is meant to be more of a raw cane sugar replacement.
To Store: keep the low carb oatmeal cookies in an airtight container at room temperature or in the refrigerator for up to 4 days. To Freeze: flash freeze the cookies first, then put them into a container or freezer bag. Store for up to 3 months.