Keto Oatmeal Cookies – 2 net carbs!
These easy low carb and keto oatmeal cookies with almond flour are filled with almonds and hemp hearts and are so delicious! They are perfectly sweet, yet sugar free, and the perfect grab and go gluten free keto snack or breakfast. I also give instructions on how to use real oats!
I know what you are thinking…you can’t have oats on keto! This is correct, but listen up, these keto oatmeal cookies actually have no oats! So why am I calling them oatmeal cookies? 1. Because people search google for keto oatmeal cookies and I just want to give the people what they are searching for. 2. This low carb cookie recipe has the taste and texture of a delicious oatmeal cookie!
The base of these keto cookies are very similar to my keto chocolate chip cookie recipe. I used almond flour, butter, eggs, vanilla, sugar-free sweetener, baking powder, and salt. I also added in a little coconut flour and to make these more filling with some protein and to contribute to the texture, I added sliced almonds and hemp hearts.
This isn’t my first time using hemp hearts in a recipe and it will definitely not be my last. They are an amazing little superfood that have almost no carbs, and they are packed with protein. Only 2 grams of net carbs per cookie!
Keto Oatmeal Cookies Ingredients
This section explains how to choose the best ingredients for this keto oatmeal cookie recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
1 1/2 cups almond flour – a finely ground almond flour yields the best results
2 Tablespoons Coconut flour
1/2 Cup Granular Sweetener – I like to use an erythritol and monk fruit blend. You could also use a sugar free brown sugar substitute.
1 teaspoon Baking powder
1 teaspoon ground cinnamon
1/2 teaspoon Kosher salt
1/2 Cup Melted Butter – use melted ghee for dairy-free.
2 Large Eggs
1 teaspoon Vanilla extract
1/2 Cup Sliced almonds – you can also use chopped almonds, walnuts, or pecans.
1/2 Cup shelled Hemp hearts – these are a little protein powerhouse with almost zero carbs. A bag will last a while. Use them for my keto oatmeal and matcha smoothie!
Now let’s say you did want to use 1 cup of oats instead of the almonds and hemp hearts. That would reduce the calories to 148 per cookie and the carbs would go from 4 grams to 6. It would make the keto oatmeal cookies chewy and really taste like a true oatmeal cookie.
How to make low carb oatmeal cookies
This section explains how to make these keto oatmeal cookies, step by step. For a full printable recipe, see the recipe card below.
Pre-heat the oven to 350F. Line a sheet pan with parchment paper or a silicone baking mat. You may need 2 cookie sheets.
Combine the dry ingredients: almond flour, sweetener, coconut flour, baking powder, cinnamon, and salt in a large mixing bowl. Now stir in the wet ingredients. Finally, stir in the almonds or hemp hearts (or oats if using)
Scoop out the mix into 16 even sized cookies and place on the baking sheet 2 inches apart. Flatten the tops with your fingers.
Bake in the oven for 12-13 minutes, or until the bottom edges start to turn golden brown.
Remove from the oven and let cool to room temperature. Store on the counter in an airtight container for up to 3 days, or in the refrigerator for up to 1 week.
How to freeze keto oatmeal cookies
After the keto oatmeal cookies are finished baking, leave them on the sheet pan and put them in the freezer for 1 hour to flash freeze, then put them in freezer safe airtight container and store in the freezer for up to 3 months.
More keto sweets recipes
Check out some other delicious keto friendly sweet recipes here: The Best Keto Cheesecake, Keto Brown Butter Pralines, Keto Chocolate Mousse, Almond Milk Ice Cream, Keto Chocolate Cake, keto snowball cookies, and Keto Cookie Dough.
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Keto “Oatmeal” Cookies Recipe – 2 Net Carbs!
Ingredients
- 1 1/2 cups almond flour (see my favorite on Amazon)
- 2 Tablespoons Coconut flour
- 1/2 Cup sugar free granulated sweetener (see my favorite on Amazon)
- 1 teaspoon Baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 1/2 Cup Melted Butter
- 2 Large Eggs
- 1 teaspoon Vanilla
- 1/2 Cup Sliced almonds *see notes for an option using oats
- 1/2 Cup Hemp hearts
Instructions
- Pre-heat the oven to 350F. Line a sheet pan with parchment or a silicone baking mat. You may need 2 cookie sheets.
- Combine the dry ingredients: almond flour, sweetener, coconut flour, baking powder, cinnamon, and salt in a large mixing bowl. Now stir in the wet ingredients. Finally, stir in the almonds or hemp hearts (or oats if using)
- Scoop out the mix into 16 even sized cookies and place on the sheet pan 2 inches apart. Flatten the tops with your fingers. Bake in the oven for 12-13 minutes, or until the bottom edges start to turn golden brown.
- Remove from the oven and let cool completely. Store on the counter in an airtight container for up to 3 days, or in the refrigerator for up to 1 week.
Notes
- Freezing: After the keto oatmeal cookies are finished baking, leave them on the sheet pan and put them in the freezer for 1 hour to flash freeze, then put them in freezer safe airtight container and store in the freezer for up to 3 months.
- let’s say you did want to use 1 cup of oats instead of the almonds and hemp hearts. That would reduce the calories to 148 per cookie and the carbs would go from 4 grams to 6 bringing the net carbs to 4 grams.
- This recipe is my original keto breakfast cookies recipe. The only difference is the addition of the cinnamon.
Have you tried using oat flour instead of almond flour to make these nut-free??
I have not but that is a great idea!
Yum!! I ended up doing 1/2 sliced almonds & 1/2 oats. I used brown coconut sugar and everything else as noted. Oh, and added chopped pecans & walnuts for a nutter cookie! Next time I’ll add ground flax and maybe a little protein powder, I’ve been adding that lately to muffins. Thank you for a great mainstay recipe!! 🙂
I didn’t have the hemp or coconut flour.
These are GREAT! I always have a batch in the freezer for a quick breakfast or even a quick pick me up in the afternoon. I have added a heaping tablespoon of Oat Fiber and Ground Flax Seed to mine. I like the texture. This recipe is a WINNER!
I love the hemp heart crunch in these breakfast cookies! I keep some of these in the freezer when I need a quick breakfast on the go. Thank you for all of your yummy recipes, Jennifer!
When I put this recipe into my fitness pal, each cookie is coming up with 11.9 carbs and 2.2 fiber for 9.2 net carbs. Can you help me figure out what I put in incorrectly because I’m not getting 2 net carbs!
My Fitness Pal probably added the carbs from the sugar alcohol on the sweetener but it has zero net carbs
These cookies are so good! I was worried because I’ve tried keto sugar cookies and keto Pecan Sandies. I hated both of them. I don’t remember if they were your recipes or not. Sorry, if they were! Funny thing is they all seem to have almost the exact same ingredients, so I don’t know what the difference is. I did add some keto dried cranberries, and I used half erythritol and half monk fruit sweetener. I used the Hemp hearts, too. The cookies might be a touch too sweet, but I really like these. I’m hoping my hubby will like them. I’m trying to get him to do keto, but he’s so addicted to sugars and carbs. I’m trying to find recipes that he will like and eat. I just have to wait for him to get home and try one. Thank you for this recipe!
Oh my lord. This was so delicious!!! I did add some shredded chicken thighs to add some protein and I tripled the recipe so I could meal prep. Wow!!!
So good! I was sure I had Hemp seeds and to my surprised I had none! Replaced them with 2 Tablespoon of Chia seeds, They were so deliscious, now can’t wait to try it with Hemp seeds.
Thank you Jennifer for all your amazing recipes!
I made these today. I used half the sugar. I also added cinnamon and blueberries. They came out fantastic. ????????
These are fantastic Jennifer. I just ate one still a little warm from the oven. Thank you so much!
So delish ! Makes keto a dreamy diet ! Thank you so so much
Can you substitute greek yogurt for the butter in this recipe?
Not sure, never tried it!
Love it love it love it. Thank you so much for this recipe. It is super easy and taste delicious x
Is it possible to make these using only almond flour? I don’t have any coconut flour.
yes
Delicious but my mixture didn’t look as dry as yours. I’m not sure why. I will make these again and see if the mixture is the same. My cookies spread but still yummy and filling.
Cookies for breakfast sounds good to me! A great keto option.
I just love this recipe! So easy to make and so satisfying. Will definitely make again. Thanks so much for sharing 🙂
Cookies for breakfast, yes please! These are fantastic and filling too. Perfect for something a little sweet and special to start your day.
These cookies look delicious! Thanks for the inspiration!
I have to say I was skeptical when I saw the “breakfast cookie” title, but I see you have managed to pack in some nutrition along with tasty cookies!
I had w side of ricotta mixed w some almond butter, and used half the sweetener, yum!
They were really good, we sprinkled cinnamon on them, will definitely make again. Thank you
I used pecans and golden sweetner and added almond and vanilla extract…so good
Sounds good!
These were tasty but way too sweet. I made them again and used half the Swerve – much better.
Is there supposed to be a sweetener in the ingredients list?
Yes but I forgot to add it! It is 2/3 cup granulated Swerve. Thank you for bringing that to my attention!
Cookies for breakfast? I’m in!
Cookies for breakfast? Yes, please! Thanks for the recipe 🙂
Where’s the Swerve?