KETO SUGAR FREE OATMEAL COOKIES. These sugar-free, low-carb versions of traditional oatmeal cookies are slightly chewy and soft yet have texture and crunch. Naturally, they are made up of some ingenious replacements instead of actual oats. Just 2.1g net carbohydrates per cookie!

Sugar-Free

The surface of these chewy, sugar-free oatmeal cookies has a nice crunch, and the interior is soft. And to top it off, they are prepared in just 25 minutes. Learn which replacement I’m using to convert my traditional oatmeal cookies to low-carb versions in the post!

When I was younger, oatmeal raisin cookies were one of my favorites, and as we all know, some things never change.

My mother had a special recipe for sugar oatmeal cookies, much like your mother or grandmother, perhaps also your friend’s or neighbor’s mother or grandmother. And if you’re fortunate, they’ll give it to you as well! Naturally, adopting a low-carb diet causes certain adjustments. The raisins had to be eliminated first. What about the oats, though?

DOES OATMEAL FIT THE KETO DIET?

No, is the response.
Because oats are whole grains, they are abundant in carbohydrates. The USDA estimates that 12g of carbohydrates are present in one serving of cooked oats (portion size 100g, oats cooked in water). Uncooked rolled oats weigh 100g, or around 2/3 cup, and have a staggering 55 net carbohydrates per 100g.

You are capable of math.

MY KETO OATMEAL COOKIE SECRET

If you follow the ketogenic diet, you are well aware that there are many creative substitutes that may be made. Even oatmeal or overnight oats can be made at home and taste just as wonderful as the “genuine” thing.

INGREDIENTS

1 cup or 100 grams of almond flour or ground almonds, 12 cups or 115 grams of unsalted butter that has been melted and cooled, 34 cups or 75 grams of flaked almonds, 13 cups or 20 grams of coconut flakes, 14 cups or 50 grams of granulated sweetener, 1 large cold egg, 1 teaspoon of baking powder, 1 teaspoon of vanilla extract, 12 teaspoons of xanthan gum, and 12 teaspoons of salt,

INSTRUCTIONS

Greaseproof paper should be used to line a baking tray and the oven should be preheated to 350F / 180C electric or 320F / 160C fan.
(sharp knife)Chop(into oat-like pieces) the 12 cups/50g of sliced almonds and the coconut flakes.
Combine coconut, salt, chopped flaked almonds, baking powder, erythritol, xanthan gum, and almond flour(all dry components). To blend, stir.
Stir(To make a dough) in the egg, vanilla, and melted butter.
The mixture into nine balls.
the remaining 1/4 cup of almonds into chops.
Place the balls on a baking sheet, then top with crushed almonds.
With your fingers, flatten the cookies and reshape the edges to eliminate cracks. Bake about TWELVE to FIFTEEN minutes