American · Dessert
Keto Oatmeal Raisin Cookies
A low-carb riff on the oatmeal raisin classic that swaps oats and raisins for almond flour, flaxseed and tart chopped raspberry, keeping the warm cinnamon spice and chew while cutting net carbs and sugar to a fraction of the original.
$1
12 minsPrep
12 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
275Calories
6.8gProtein
24.7gFat
16.3gCarbs
1.7gSugar
5.4gFiber
303mgSodium
76mgChol
7.1gSat Fat
258mgPotassium
85mgCalcium
1.3mgIron
0.1mcgVitamin B12
1.7mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
English Brown Ale
local
Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a small baking sheet with parchment.
2
In a bowl, whisk together the almond flour, coconut flour, ground flaxseed, cinnamon, baking soda and salt until evenly combined.
3
In a separate bowl, mix the melted butter, allulose, egg yolk and vanilla extract until smooth and slightly thickened.
4
Fold the dry mixture into the wet mixture until a soft, slightly sticky dough forms.
5
Gently fold in the chopped pecans and finely chopped raspberry, taking care not to crush the fruit into the dough.
6
Divide the dough into 2 equal portions (about 56g each) and shape into rounds, flattening slightly to about 1.5cm thick, spaced apart on the tray.
7
Bake for 11-13 minutes until the edges are golden and the centres look just set; the cookies will firm up as they cool.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g blanched, fine almond flour
- 6g6g coconut flour
- 20g20g melted butter
- 14g14g allulose
- 5/85/8 egg yolks, beaten (10g)
- 6g6g flaxseed ground
- 1.5g1.5g cinnamon ground
- 1g1g baking soda
- 0.5g0.5g salt
- 2g2g vanilla extract
- 10g10g chopped pecan
- 12g12g finely chopped, patted dry raspberry
