Step 1

Preheat the oven to 350 degrees.

Step 2

In a small mixing bowl add the almond flour, unflavored beef gelatin, oat fiber, baking soda, and cinnamon. Stir the dry ingredients together and set aside.

Step 3

Using the stand mixer, add the butter and sweetener to the bowl. Use the paddle attachment and beat until creamy.

Step 4

Add the dry ingredients and beat again.

Step 5

Now add the egg and the vanilla. Mix the dough until creamy and all the dry ingredients are fully combined. Set aside for a few minutes.

Step 6

In a mini food processor or a blender add the slivered almonds. Pulse a few times, you want the pieces to be small but not ground too finely. It should resemble the size of oats.

Step 7

Add the chopped almonds into the cookie dough and stir until well combined. (If you are adding chocolate chips or dried cranberries, add them here.)

Step 8

Place a silicone mat or parchment paper onto a baking tray.

Step 9

Using a cookie scoop, scoop the dough and place it onto a baking tray.

Step 10

Roll each one evenly, and then using the palm of your hand lightly press down each cookie dough ball. (The flatter you make them, the crispier they will be.)

Step 11

Bake for 10 minutes. or until the top of the cookies start to turn golden brown.

Step 12

Let the cookies sit on the tray for a few minutes to cool.

Step 13

After about 5-10 minutes transfer the keto oatmeal cookies to a wire tray to finish cooling.