Low carb keto oatmeal cookies are wonderful for dinner parties, gifts, or whenever you want a special treat. First Step: Heat up the oven to 350 degrees. Second Step: Put the butter and sweetener together in a large bowl and cream together. Then mix in the molasses, eggs, and vanilla. Combine until they are well incorporated.
Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan. Bake 20 to 30 minutes or until light golden brown and center is set.
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.
This chewy oatmeal bar is a versatile dessert you can enjoy with raisins, dried cranberries, or your favorite dried fruits. Switch up the fruits with the seasons to keep this bake good fresh and exciting. Heat oven to 350°F. In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well.