Keto Baked Oatmeal

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