Sugar-Free Keto Oatmeal Cookies Recipe (1 Net Carb!)
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If you’ve spent any time on Wholesome Yum, you hopefully know that there are hundreds of ways to re-create foods that feel “off-limits” on a low carb lifestyle — and these low carb keto oatmeal cookies are a prime example! Just like my keto white chocolate macadamia nut cookies or keto sugar cookies, I was determined to make a version of sugar-free oatmeal cookies that still tasted amazing without the high-carb ingredients. This recipe gets it right, and I think you’ll agree… after one taste, you’ll want to make these almond flour oatmeal cookies again and again!
If you miss oats on keto, you might like recipes like keto oatmeal or energy balls, which swap out the oats in the most delicious way.
This easy almond flour oatmeal cookie recipe was originally published on August 24, 2016, and the post was republished in April 2021 to add updated pictures, useful tips, and some improvements to make them truly keto oatmeal cookies.
The secret to making perfect diabetic oatmeal cookies is all in the ingredients. I used a combination of Wholesome Yum Almond Flour and Besti Brown Monk Fruit Allulose Blend, plus hemp hearts and oat fiber to replace the oats, creating the same tender texture and rich molasses flavor you expect from a cookie like this… all while keeping them healthy low carb oatmeal cookies. Try them and see the difference yourself!
Sugar-Free Oatmeal Cookie Ingredients
Let’s dive deeper into the ingredients that make this keto oatmeal cookie recipe so good:
- Butter – Look for a grass-fed variety if you can, but any unsalted kind will do.
- Besti Brown – Adds rich and sweet flavor, much like molasses, without the sugar.
- Eggs – Large eggs are the right size for this recipe, don’t use medium or jumbo.
- Vanilla extract – Adds mild flavor.
- Wholesome Yum Almond Flour – Milled to the perfect consistency for cookies, so you won’t get gritty results.
- Oat fiber – Adds an “oaty” flavor without the carbs in oats!
- Hemp hearts – Add a texture just like oats.
- Baking powder
- Cinnamon – A classic ingredient in easy low carb oatmeal cookies… just like regular oatmeal cookies!
- Sea salt – Balances the sweetness.
- Xanthan gum – The secret to giving these oat and almond cookies that perfect chewy texture.
The ingredient amounts are on the recipe card below.
How To Make Keto Oatmeal Cookies
This low carb oatmeal cookie recipe is ready-to-eat in just 30 minutes! Here’s how to make them:
- Beat butter and brown sugar. In a large bowl, beat the butter and Besti Brown, until fluffy.
- Beat in eggs and vanilla. Make sure your eggs at room temperature, so they don’t solidify the butter.
- Add dry ingredients. Beat in almond flour, oat fiber, baking powder, cinnamon, sea salt, and xanthan gum, until well combined.
TIP: When adding xanthan gum, don’t add it one big clump – sprinkle it on, then beat in. This will prevent clumping.
- Add hemp seeds. Stir in the hemp seeds.
- Scoop. Using a medium cookie scoop, scoop the cookie dough onto the lined cookie sheet, about 2 inches apart. Flatten cookies into a rustic shape by pressing with a fork in different directions, leaving the surface uneven.
- Bake. Bake the low carb oatmeal cookies until golden, then let them cool completely.
Sugar-Free Oatmeal Cookies FAQs
Most oatmeal cookies would not be keto friendly, as they are made with oats and white flour, both of which are high in carbs. That’s why I made this keto oatmeal cookie recipe!
Conventional oatmeal cookies contain 20 total carbs apiece — way too many for keto! Luckily, these low carb oatmeal cookies have only 1g net carbs each!
Since this is a sugar-free oatmeal cookies recipe, it doesn’t incorporate raisins because they are too high in carbs. However, you could add a few sugar-free dried cranberries to the cookie dough, which would taste just as amazing (and still keep it keto).
Can you use a different sweetener?
I don’t recommend replacing the sweetener. Besti Brown imparts unmatched moisture and flavor that other sweeteners just will not do. However, if you really want to, you could swap in granulated Besti (same amount) or granulated allulose (increase amount by 30%), and add a teaspoon of blackstrap molasses. Sticking to an allulose-based sweetener will preserve the softness and moisture you expect in a oatmeal cookie.
Can you add a glaze?
Yes, absolutely! Simply whisk together 1/4 cup Besti Powdered Sweetener with 1 tablespoon heavy cream, then thin out with more cream if needed. Drizzle on the cookies. They would also be delicious with some sugar-free cream cheese frosting.
How To Store Almond Flour Oatmeal Cookies
Store these sugar-free low carb oatmeal cookies in an airtight container in the pantry for 3-5 days.
Yes, you can freeze almond flour oatmeal cookies! After baking, cool completely and store them in a freezer-safe container. Freeze for 3-4 months.
More Keto Cookie Recipes
If you like this low carb oatmeal cookies recipe, you might also love these:
- Blender – This professional-grade blender is my go-to for everything.
- Large Mixing Bowl – I love this set of bowls. There are so many sizes that you will always have the size you need on hand.
- Baking Sheet – This set of bakeware has the perfect size baking sheet to use to make these yummy keto friendly cookies.
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
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Sugar-Free Keto Oatmeal Cookies Recipe (1 Net Carb!)
These low carb, sugar-free keto oatmeal cookies are SOFT and CHEWY, just like the real thing! You’d never guess there’s just 1g net carb in each of these almond flour oatmeal cookies.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Click underlined ingredients to see where to get them.
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Get Keto Sweetener For This Recipe
Meet Besti Monk Fruit Allulose Blend, the keto sweetener that tastes, bakes, dissolves, and browns just like sugar, with NO aftertaste and 0 net carbs.
Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone mat.
In a large bowl, use a hand mixer to beat the butter and brown sweetener, until fluffy.
Beat in the eggs and vanilla extract.
Beat in the almond flour, oat fiber, baking powder, cinnamon, sea salt, and xanthan gum if using, until well combined. (If using xanthan gum, sprinkle it on evenly over the surface first, don’t dump it in a clump.)
Use a medium cookie scoop to scoop the cookie dough onto the lined cookie sheet, approximately two inches apart.
Flatten by pressing with a fork in different directions to about 1/4 to 1/3 in (.6-.8 cm) thickness, leaving the surface uneven.
Bake for 12-15 minutes, until cookies are barely set and edges are golden (less time for chewy cookies, more for crispy). Cool completely before moving.
Serving size: 1 2-inch cookie
Nutrition Information Per Serving
Amount per serving. Serving size in recipe notes above.
Total Carbs 5g
Net Carbs 1g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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Old Version Of Almond Flour Oatmeal Cookies
Back when I first published this recipe (back in August 2016!), it was lower in carbs (4g net carbs each), but not technically keto friendly due to the oats in there. That’s why I updated these gluten-free sugar-free oatmeal cookies to make them keto – and that is the version you see on the recipe card above!
But if you’re looking for the old oatmeal and almond flour cookies, the recipe is below. I knew some of you would miss it, so I’m keeping it here for you for reference:
- 1 1/4 cup Gluten-free rolled oats
- 1 1/4 cup Wholesome Yum Blanched Almond Flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1/4 tsp Sea salt
- 1/2 Butter (softened)
- 2 large Eggs
- 3/4 cup Erythritol
- 1 tsp Vanilla extract
To make this older version of the sugar-free oatmeal cookie recipe using rolled oats, stir together the dry ingredients. Separately, blend the wet ingredients in a blender. Stir the wet mixture into the dry, then proceed to form cookies and bake as written on the recipe card above.
Here is one of the old photos of the original diabetic oatmeal cookies made with oats: