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 The perfect keto breakfast for chilly mornings! This baked keto oatmeal is hearty and delicious, and doesn’t contain a single grain of oats. Sugar-free!


  • 1 cup flaked coconut unsweetened
  • 1 cup sliced almonds
  • 1/3 cup Swerve Brown
  • ¼ cup collagen peptides
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • ½ cup heavy whipping cream
  • 1 large egg
  • 1 teaspoon maple extract or vanilla


  • Preheat the oven to 325F and grease a 1 quart glass or ceramic baking dish.
  • In a food processor, grind the coconut and almonds until they resemble flakes of oatmeal. Transfer to a large bowl.
  • Whisk in the sweetener, collagen, baking powder, cinnamon, and salt. Add the butter, cream, egg, and maple extract and stir until well combined.
  • Spread the mixture in the prepared baking pan and bake 20 to 25 minutes, until golden brown and the center is mostly set. It should jiggle just slightly when shaken.
  • Remove and let cool 10 minutes before serving.

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