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# Keto Baked Oatmeal
- URL: https://www.courtneyspantry.com/keto-baked-oatmeal/
- Published: 2026-10-18T16:09:44.000Z
- Updated: 2026-10-18T16:09:44.000Z
- Author: Courtney Skye
- Tags: Breakfasts, Meals, Recipes

**A warm, cozy breakfast for those chilly mornings! 🥣🍂**

When the mornings get cooler, a hearty baked breakfast sounds so much better than something cold and quick. I love that this recipe brings all the comfort of traditional oatmeal to the table without the grains, making it a lovely way to start a slow morning. 🤎

It’s golden on top, soft and hearty in the middle, with a hint of cinnamon and maple flavor in every spoonful. This keto baked oatmeal is a satisfying low-carb breakfast with just 2.7g net carbs per serving, perfect for enjoying warm alongside your morning coffee.

**Servings:** 8

## Ingredients

- 1 cup unsweetened flaked coconut (85 g)
- 1 cup sliced almonds (120 g)
- ⅓ cup brown keto sweetener, such as Swerve Brown or a brown erythritol-based sweetener (61 g)
- ¼ cup collagen peptides (about 60 g)
- 1 tsp baking powder (4 g)
- ½ tsp ground cinnamon (about 1.3 g)
- ½ tsp salt (3 g)
- ½ cup unsalted butter, melted (113.5 g)
- ½ cup heavy whipping cream (119 g)
- 1 large egg (50 g)
- 1 tsp maple extract (5 ml), or vanilla extract

## Directions

1. **Prepare the oven:** Preheat to 325°F (165°C). Grease a 1-quart glass or ceramic baking dish.
2. **Create the oatmeal texture:** Place the flaked coconut and sliced almonds in a food processor. Pulse until they resemble coarse flakes of oatmeal. Avoid processing them into a fine powder.
3. **Combine the dry ingredients:** Transfer the mixture to a large bowl. Add the brown keto sweetener, collagen peptides, baking powder, cinnamon, and salt. Whisk until evenly combined.
4. **Add the wet ingredients:** Pour in the melted butter and heavy cream. Add the egg and maple extract, then stir until everything is thoroughly mixed.
5. **Fill the baking dish:** Spread the mixture evenly into the prepared dish.
6. **Bake:** Bake for 20–25 minutes, until the top is golden and the center is mostly set. A slight jiggle in the middle is fine.
7. **Cool and serve:** Let the baked oatmeal rest for 10 minutes before serving. Divide into 8 portions.

## Storage

- **Refrigerator:** Store cooled leftovers in an airtight container for up to 5 days.
- **Freezer:** Wrap individual portions and freeze for up to 6 months.
- **Reheating:** Thaw frozen portions in the refrigerator, then microwave for about 30 seconds or until warmed through.

## Dairy-Free Option

- Replace the butter with ⅓ cup coconut oil (about 72 g).
- Replace the heavy cream with ½ cup coconut cream (119 g).

The dairy-free version may need a little extra baking time; check that the center is mostly set before removing it from the oven.

## MACROS

**Per serving (about ½ cup):**

- **Calories:** 307 kcal
- **Fat:** 26.9 g
- **Protein:** 10.3 g
- **Total Carbs:** 5.2 g
- **Fiber:** 2.5 g
- **Net Carbs:** 2.7 g