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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

  • 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