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Adapted from:



Serving Size: 1 small cookie (20g)

Yield: 26 servings 

***The video above and recipe below show quantities for a FULL recipe, but in reality I only filmed a HALF-recipe.




  • 1/2 cup (110g) *powdered erythritol OR xylitol // OR 1/2 cup (108g) powdered isomalt / sorbitol

  • 3/4 cup (140g) Sukrin low-carb brown "sugar" // OR powdered erythritol / xylitol

  • 1/2 tsp (4g) sea salt (cut down to 1/4 tsp if using salted butter) 

  • 1 (55g) large** egg

  • 1 tsp. (5ml) vanilla extract

  • 1 cup (108g) almond flour // OR other nut flour

  • 1/2 cup (55g) oat fiber // OR coconut flour

  • 1/2 cup (112g) butter, room temperature

  • 1/4 cup (60g) unsweetened nut butter // OR cream cheese (room temperature)

  • 1/2 tsp (2g) baking soda 

  • 1/2 tsp (2g) baking powder 

  • 1/4 cup (28g) unsweetened rolled**** oats

  • (optional) 1/2 tsp ground cinnamon 

  • (optional) 1/2 tsp guar gum // OR 1/4 tsp. xanthan gum (OMIT if using cream cheese!)

  • (optional) 1/2 tsp ***molasses (OMIT if using Sukrin low-carb brown "sugar") 

    • *If you use erythritol/xylitol in place of isomalt/sorbitol, the cookies will not turn out with quite as good of a texture. Isomalt (and sorbitol) are better at mimicking how sugar acts when heated, BUT they do have a higher carb count than erythritol/xylitol. Decide for yourself if you want to eat a smaller portion but have a better tasting cookie. Also, using isomalt/sorbitol will lessen the sweetness of the cookie a bit, which is a good thing in my opinion.

    • **Do NOT use an extra-large egg! Using too much egg will result in a very soft cookie, more cake-like and less like a cookie. Weigh the egg (out of shell) to be sure.

    • ***Molasses IS a form of sugar, but the total carbs that such a tiny amount adds to the entire recipe are less than the carbs added by the almond flour, plus it is very important for mimicking the brown sugar flavor in normal oatmeal cookies. If you are using Sukrin brown sugar substitute, you will not need the molasses.

    • **** Oatmeal is not a keto food if eaten alone, BUT in combination with all these other ingredients, it contributes LESS than half a gram of net carbs to each cookie!! This recipe calls for a mere 1/4 cup, whereas full-carb oatmeal cookie recipes call for 2+ cups of oats for the same number of cookies.


Add-ins(optional) :

  • 1/4 cup (100g) sugar-free chocolate chips // OR keto-friendly chocolate bar chopped into small chunks

  • 1/4 cup unsweetened dried cranberries (or other unsweetened dried berries)

  • 1/4 cup sliced almonds (if you love the texture of full-carb oatmeal cookies loaded with tons of oats, adding sliced almonds does a good job of mimicking that texture)




1. Preheat the oven to 350F (175C). Mix together the dry ingredients (except the oats) and wet ingredients in separate bowls, then add the dry to the wet a little at a time (or just mix everything together in one bowl like I did in the video haha).


2. Mix in the oats and other add-ins last, then form into balls, place on a baking sheet (as shown in the video above) and bake immediately for:


small cookies (1 tbsp dough ball):        10-12 minutes

medium cookies (2 tbsp):                    13-15 minutes

large cookies (3 tbsp):                        15-18 minutes

3. If you like your cookies extra crunchy, drop the temperature an extra 10 degrees (5 degress celsius) and bake for an extra 3-5 minutes, but keep in mind that the cookies will harden up after they've cooled to room temperature (so don't assume that if a cookie is soft right out of the oven it will still be soft later).













Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.




Full-Carb Oatmeal Cookies (1 serving):

kcal 100 / net Carbs 11g / Sugars 7g / Fat 6g / Protein 2g


TPH Keto Oatmeal Cookies (1 serving):

kcal 80 / net Carbs 1g / Sugars 0g / Fat 7g / Protein 2g

(w/ only erythritol, no add-ins)




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