Cream together the butter and sweetener in a large bowl. Add in molasses, eggs, and vanilla and mix well.
Add the almond flour, baking soda, and cinnamon.
Stir in the oats, butterscotch chips, and coconut.
Form 24 cookies on 2 parchment-lined cookie sheets. Bake for 12 minutes. They will be soft but golden around the edges. Cool completely on the trays before transferring to a storage container.
Notes
Nutrition: the nutrition facts are for 1 cookie. Each serving has 4 NET carbs.Butter: this recipe does use one whole stick (4 oz or 8 tbsp) of butter. My photo with the ingredients in bowls is incorrectly showing a lesser amount. Substitutions: swap the butterscotch chips for sugar-free chocolate chips. Prep Time: put the cookie dough into the fridge up to overnight before baking the cookies. You will need to let it come up to room temperature before you scoop the cookies. Alternatively, you can scoop the dough first and then refrigerate the balls.To Store: keep the low carb oatmeal cookies in an airtight container at room temperature or in the refrigerator for up to 4 days. To Freeze: flash freeze the cookies first, then put them into a container or freezer bag. Store for up to 3 months. Notes on Sweeteners: