Gluten Free Keto Oatmeal Cookie Substitute

Gluten Free Keto Oatmeal Cookie Substitute

Gluten Free Keto Oatmeal Cookie Substitute

This recipe is designed to teach everyone how to make an easy keto oatmeal cookie substitute

Course Dessert
Prep Time 5 minutes
Cook Time 12 minutes
Servings 24 cookies

Ingredients

  • 1 cup whole almonds
  • 18 plain pork rinds
  • 1/3+2 TBS brown Swerve or brown sugar sweetener of choice
  • 1 tsp coconut flour
  • 1 tsp ground cinnamon can increase to 1 1/2 tsp if desired
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 1/2 TBS butter, softened
  • 1 1/2 TBS canola oil or neutral flavor of choice
  • 1 large egg, cold
  • 1 large egg yolk, cold
  • 2 tsp vanilla extract
  • 1/3 cup add in of choice (raisins, chocolate chips etc) optional

Instructions

  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper

  2. Place whole almonds and 9 of the pork rinds in a large food processor. Process on low in 3 second intervals for a total of 10-12 seconds or until almonds are coarsely chopped

  3. Add the remaining 9 pork rinds and pulse on low in 3 second intervals for a total of another 10-12 seconds or until the texture is like "oatmeal"

  4. Pour pork rind/almond mixture to a large mixer bowl. Add the brown Swerve, coconut flour, ground cinnamon, baking powder, and salt

  5. Whisk until fully combined and no lumps are left in the brown Swerve

  6. Add butter and oil. Beat on low 10 seconds then on medium 30 seconds or until fully combined

  7. Scrape down the sides of the bowl if needed and push everything to the center of the bowl

  8. Add the egg, egg yolk, and vanilla extract. Beat on low 10 seconds then on medium 30 seconds or until no dry ingredients are left in the bowl.

  9. Use a spatula or wooden spoon and gently fold in the add ins of choice if using

  10. Scoop dough out 1 TBS at a time onto prepared baking sheet. Space scoops 2 inches apart, cookies do spread slightly.

  11. Shape each scoop into a tight ball. Bake at 350 for 12-14 minutes or just until golden

  12. Remove cookies from oven. Cookies will be very soft but will firm up as they cool.

  13. Let cool on rack 12-15 minutes or until cookies are firm enough to handle. Transfer to a wire rack and allow to cool completely. Store leftovers in an airtight container at room temperature.

Recipe Notes

This recipe yields about 24 cookies. Serving size equals 1 cookie.

1 cookie contains about 1/2 gram of net carbs



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