I know what you’re thinking… how the heck can you make keto oatmeal cookies if oatmeal isn’t low carb??
I wondered the same thing. But you know I love a challenge when it comes to low carb desserts.
So, I took some notes from my low carb oatmeal recipe, tested a handful of variations, and wound up with these delectable gems for low carb cookies!
They’re soft and pillowy like the traditional kind, with a slight crunch from the “oats”. They’re perfectly sweet, and I’ve even added a “raisin” if you want the full experience (like me!). Let’s just say, these didn’t last more than a day in our fridge…
NOTE: If you’re looking for actual oatmeal + raisin cookies, this recipe isn’t for you. Rather, it’s a substitute using ingredients with a similar texture, mouthfeel, and taste, that most people LOVE!
Looking for more keto desserts? Check out my keto peanut butter cookies, coconut flour cookies , or my keto ice cream recipe.
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What I Love About This Recipe
First and foremost, there’s nothing, and I mean NOTHING! better than the smell of cookies baking in your home! That, and they’re…
- Perfectly soft and chewy with a slight crunch
- No one will know they’re low carb!
- Bursts of flavor from our raisin sub
How to Make Keto Oatmeal Cookies, Step-by-Step Photos
So stikin’ easyyy! Here’s how you throw these bad boys together:
1. Combine dry ingredients.
2. Cream butter, erythritols, and vanilla. Add eggs.
3. Combine dry and wet ingredients.
4. Fold in the chopped almonds and blueberries.
5. Form 30 cookies using a tablespoon.
6. Place cookies on a plate and into the freezer.
7. Place cookies on a parchment paper-lined baking sheet and bake in the oven preheated to 375 F.
Important Ingredients Notes
Here’s what you should know about these keto cookies! And potential swaps if you’re looking for something different:
- “Oatmeal” — Since there are loads of carbs in oatmeal, we’ll use roughly chopped almonds instead. I chose almonds as they have the mildest flavor. That said, use whichever keto nuts you prefer here — I tested both pecans and walnuts and LOVED them (maybe even more!), however, they’re stronger flavor took away from the “oatmeal” vibe.
- “Raisins” — another high carb ingredients. Instead, I prefer freeze dried blueberries for a similar taste and texture. If you’d prefer raisins, grab a no-sugar-added product. Or, skip the keto fruits altogether.
- Lakanto/Swerve — my preferred sweetener for making these sugar free cookies. Use golden + granular for best results (it’s the Toll House way after all!)
Can You Freeze Them?
Do it! Freezing is not only a great way to prevent any waste, it also helps (at least me) to not eat allll the cookies in one sitting!
Freeze your keto oatmeal cookies in a single, non-touching layer on a baking sheet for 1 hour before tossing them in a large bag together (this will prevent them from sticking to one another).
Recipe Variations
You’ve got the facts, now it’s time to make your cookies truly YOURS:
- Swap the dried fruit. Other low carb options include raspberries and strawberries. Again, I prefer freeze dried as they’re significantly lower in carbs than dried products, which often have loads of added sugars.
- Add chocolate. Looking for oatmeal chocolate chip cookies instead? Remove the blueberries and add keto chocolate! Lily’s is my fave.
More Low Carb Cookie Recipes
I.Love.Cookies. And can’t imagine life without them! If you’re the same, here are a few other recipes that’ll make your low carb dreams come true:
- Keto Chocolate Chip Cookie
- Keto Double Chocolate Chip Cookies
- Keto Shortbread Cookies
- Keto Breakfast Cookies
- Keto Sugar Cookies
Keto Oatmeal Cookies
Print Recipe Pin RecipeIngredients
- 1 Cup + 2 Tablespoons Almond Flour
- 1/2 Teaspoon Xanthan Gum
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 Teaspoon Cinnamon
- 1/2 Cup (1 stick) Unsalted Butter softened
- 1/4 Cup + 2 Tablespoons Swerve or Lakanto
- 1/2 Cup + 2 Tablespoons Golden Swerve or Lakanto
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 1 1/2 Cups Almonds* chopped to an "oatmeal" sized grain
- 1/2 Cup Freeze Dried Blueberries
Instructions
- In a medium bowl, combine almond flour (1 Cup + 2 Tablespoons), xanthan gum (1/2 teaspoon), baking soda (1/2 teaspoon), salt (1/4 teaspoon), and cinnamon (1 teaspoon).
- In a large mixing bowl, use an electric mixer to beat together softened butter (1/2 Cup), erythritol (1/4 Cup + 2 Tablespoons), and vanilla extract (1 teaspoon).
- Beat 2 eggs, into the butter combo one at a time.
- With beaters on, slowly add the flour combo to the butter.
- Stir in (chopped to an "oatmeal" sized grain) almonds (1 1/2 cups) and freeze dried blueberries (1/2 cup) (if using).
- Use a tablespoon to scoop the dough into balls and place on a plate
- Preheat oven to 375 F.
- Place plate in the freezer for 10 minutes.
- Remove from the freezer and place on a baking sheet, 1" apart. Bake in preheated oven for 15-17 minutes, or until the tops are golden brown.
- Allow your cookies to cool on the baking sheet for about 15 minutes before moving them. Enjoy!
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Lindsey's Tips
- Oatmeal substitute. Any chopped nuts will do! Our favorite (flavorwise) was chopped walnuts, however, almonds have a more subtle flavor and make for a better oatmeal replacement.
- Raison substitute. Freeze blueberries were the closest (low carb) substitute to raisins we found. They are a bit higher in carbs and add .5 g carbs per cookie. Feel free to leave them out or swap for low carb chocolate chips instead!
- Lakanto or Swerve, vs. Erythritol. Erythritol is 70% as sweet as Lakanto or Swerve, so if using a different brand of erythritol, adjust accordingly.
- Nutritional info is based on 1 cookie, if you make 30 cookies using this recipe:
