Are you craving a delicious cookie that won't derail your low-carb lifestyle? Get ready to fall in love with these mind-blowing Keto Sugar Free Oatmeal Cookies that prove healthy eating doesn't mean sacrificing taste! Imagine biting into a perfectly crisp, golden-brown cookie that's packed with flavor, completely sugar-free, and guilt-free. These magical cookies are about to become your new secret weapon in maintaining a keto diet while satisfying your sweet tooth like never before!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup erythritol
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the almond flour, unsweetened shredded coconut, erythritol, and ground cinnamon. Whisk these dry ingredients together until well blended and free of any lumps.
- In a separate medium bowl, melt the butter and allow it to cool slightly. Add the eggs and vanilla extract to the melted butter, whisking thoroughly to create a smooth, uniform mixture.
- Sprinkle the baking soda over the dry ingredients, then pour the wet ingredient mixture into the dry ingredients. Mix everything together using a spatula or wooden spoon until a cohesive cookie dough forms.
- Let the cookie dough rest for 5 minutes to allow the almond flour to absorb moisture and become slightly firmer.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
- Gently flatten each cookie mound with the back of a spoon or your fingertips to create a traditional cookie shape, as the dough will not spread significantly during baking.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ensure all ingredients are at room temperature for the most consistent mixing and texture.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- Don't skip the 5-minute resting period for the dough - this helps the almond flour absorb moisture and creates a better texture.
- For extra crispiness, press the cookies slightly thinner before baking.
- Watch the cookies carefully in the last few minutes of baking to prevent over-browning.
- Allow cookies to cool completely before storing to maintain their ideal texture.
- If you prefer a softer cookie, reduce baking time by 1-2 minutes.
- Store in an airtight container to keep them fresh and maintain their delightful crunch.
Nutrition Facts
Calories: 95kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
