Gluten Free Keto Oatmeal Cookie Substitute
This recipe is designed to teach everyone how to make an easy keto oatmeal cookie substitute
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
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper
- 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
- 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"
- Pour pork rind/almond mixture to a large mixer bowl. Add the brown Swerve, coconut flour, ground cinnamon, baking powder, and salt
- Whisk until fully combined and no lumps are left in the brown Swerve
- Add butter and oil. Beat on low 10 seconds then on medium 30 seconds or until fully combined
- Scrape down the sides of the bowl if needed and push everything to the center of the bowl
- 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.
- Use a spatula or wooden spoon and gently fold in the add ins of choice if using
- Scoop dough out 1 TBS at a time onto prepared baking sheet. Space scoops 2 inches apart, cookies do spread slightly.
- Shape each scoop into a tight ball. Bake at 350 for 12-14 minutes or just until golden
- Remove cookies from oven. Cookies will be very soft but will firm up as they cool.
- 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.
Notes
This recipe yields about 24 cookies. Serving size equals 1 cookie.
1 cookie contains about 1/2 gram of net carbs