Oatmeal keto cookies

Oats are whole grains and are therefore high in carbohydrates. 100 grams of raw oats contains 55 grams of carbohydrates. Therefore, oatmeal on a keto diet is not the best choice. However, the keto diet means that certain foods can be substituted for others. Oatmeal in this case can be replaced with a combination of almond and coconut flakes, the taste of which is in no way inferior to the original product. Mixed with low-carb flakes with butter dough, they add the texture that many love in oatmeal cookies.

Ingredients

• 1 cup almond flour or ground almonds
• 110 g unsalted butter, melted, then chilled
• ¾ glass of almond flakes
• ⅓ a glass of coconut flakes
• 50 g granular erythritol (or sucralose, or monk fruit to taste)
• 1 PC. egg
• 1 tea spoon. baking powder
• 1 tea spoon. vanilla extract
• ½ tea spoon. xanthan gum (recommended)
• ½ tea spoon. salt (optional)

Directions

1. Preheat oven to 180C and line a baking sheet with parchment paper.
2. Using a sharp knife or blender, grind 1/2 cup almond flakes and coconut together.
3. Combine all dry ingredients in a bowl (almond flour / ground almonds, erythritol, xanthan gum, baking powder, salt, crushed almond flakes and coconut mixture).
4. Add melted butter, chicken egg and stir to make a dough.
5. Roll 9 cookie balls out of the dough. Chop the remaining 1/4 cup almond flakes.
6. Place the balls on a baking sheet lined with parchment and press in the chopped almonds on top. If the cookie dough is too soft, refrigerate for 20 minutes before baking.
7. Spread out the cookies, form even edges to remove cracks. The thickness of the biscuits is approximately 1.8-2 cm.
8. Bake for 12-15 minutes until golden brown.
9. Chill cookies completely before serving. Almond flour baked goods are brittle when hot and harden when cooled.
10. Store these keto oatmeal cookies in a sealed container at room temperature for up to 5 days. You can also store them in the freezer for up to 3 months.