▢1 cup / 100g almond flour or ground almonds
▢½ cup / 115g unsalted butter melted, then cooled
▢¾ cup / 75g flaked almonds
▢⅓ cup / 20g coconut flakes
▢¼ cup / 50g granulated sweetener
▢1 large egg cold
▢1 teaspoon baking powder
▢1 teaspoon vanilla extract
▢½ teaspoon xanthan gum optional
▢½ teaspoon salt optional
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Preheat the oven to 350F / 180C electric or 320F / 160C fan and line a baking tray with greaseproof paper.
Using a sharp knife, chop ½ cup / 50g sliced almonds and the coconut flakes to resemble the size of oats. Option to use a food processor and pulse if you prefer.
Mix all the dry ingredients together in a mixing bowl (almond flour, erythritol, xanthan gum, baking powder, salt, chopped flaked almonds and coconut. Stir to combine.
Add the melted butter, vanilla and egg and mix to form a dough.

Roll the mix into 9 balls.
Chop the remaining ¼ cup of almonds.
Place the balls on a baking tray and press crushed almonds into the top.
Flatten the cookies and shape the edges with your fingers to remove cracks. Bake for 12-15 minutes until slightly golden.


Net Carbs: 2.1g per cookie.
Makes 9 cookies (circa 3 inches diameter and ¾ inch thick).
Let the cookies cool completely before handling. They firm up as they cool.
Store these keto oatmeal cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.


Calories: 234kcal
Total Carbohydrates: 4.6g
Protein: 5.3g
Fat: 22.8g
Fiber: 2.5g
Sugar: 1.1g

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