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Keto Breakfast Cookies Recipe

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Keto Breakfast Cookies are a delicious and healthy way to start your day. These low-carb, high-fat cookies are perfect for those following a keto diet, providing the energy you need while keeping you in ketosis. Packed with nuts, seeds, and healthy fats, these breakfast cookies are easy to make, portable, and perfect for busy mornings or as a quick snack.

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Table of Contents

Introduction

If you’re following a ketogenic diet and looking for a quick, easy, and satisfying breakfast option, these Keto Breakfast Cookies are the perfect solution. Made with wholesome, low-carb ingredients, these cookies are full of healthy fats, protein, and fiber to keep you energized throughout the morning. Unlike traditional cookies, these breakfast treats are sugar-free and gluten-free, making them suitable for a wide range of dietary needs.

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Keto Breakfast Cookies are also great for meal prep. You can make a batch at the beginning of the week and enjoy them for breakfast or snacks whenever you need a quick bite. They’re made with a blend of nuts, seeds, and coconut, providing a satisfying crunch and a boost of nutrients. Plus, they’re naturally sweetened with a touch of keto-friendly sweetener, making them both nutritious and delicious.

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Ingredients

  • 1 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chia seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup sugar-free chocolate chips (optional)
  • 1/4 cup keto-friendly sweetener (such as erythritol or monk fruit)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix Dry Ingredients

  1. In a large mixing bowl, combine the almond flour, unsweetened shredded coconut, chia seeds, sunflower seeds, chopped pecans or walnuts, sugar-free chocolate chips (if using), keto-friendly sweetener, baking powder, and salt.
  2. Stir until all the dry ingredients are well combined.

Step 3: Mix Wet Ingredients

  1. In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract.
  2. Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Step 4: Form the Cookies

  1. Scoop about 2 tablespoons of dough and form it into a ball. Place the dough ball onto the prepared baking sheet and gently flatten it into a cookie shape.
  2. Repeat with the remaining dough, spacing the cookies about 1 inch apart.

Step 5: Bake the Cookies

  1. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cooking Tips & Notes

  • Almond Flour: Use fine almond flour for the best texture. Avoid almond meal, as it can make the cookies grainy.
  • Sweetener: Adjust the amount of keto-friendly sweetener to taste. Some sweeteners are sweeter than others, so start with less and add more if needed.
  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

Variations

  • Nut-Free Version: Replace the almond flour with sunflower seed flour and omit the chopped nuts for a nut-free option.
  • Berry Cookies: Add 1/4 cup of freeze-dried berries for a fruity twist.
  • Protein Boost: Add 1 scoop of unflavored or vanilla keto-friendly protein powder for an extra protein boost.
  • Chocolate Drizzle: Melt sugar-free chocolate chips and drizzle over the cooled cookies for a touch of chocolate.

Frequently Asked Questions (FAQs)

1. Can I Use a Different Flour?

Yes, you can use other low-carb flours like coconut flour, but you’ll need to adjust the quantity, as coconut flour is more absorbent. Typically, you would use less coconut flour (about 1/3 cup) and may need to add an extra egg.

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2. How Do I Store Keto Breakfast Cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week or freeze them for up to 3 months.

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3. Can I Make These Cookies Vegan?

Yes, you can make these cookies vegan by replacing the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes before using.

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4. Are These Cookies Gluten-Free?

Yes, these cookies are gluten-free as they are made with almond flour and do not contain any wheat or gluten-containing ingredients.

Serving Suggestions

  • With Coffee or Tea: Enjoy these cookies with a cup of coffee or tea for a satisfying breakfast or afternoon snack.
  • Yogurt Bowl: Crumble a cookie over a bowl of unsweetened Greek yogurt for a delicious and crunchy breakfast.
  • On-the-Go Snack: Pack a couple of cookies for a portable and filling snack to enjoy during busy mornings or while traveling.

Keto Breakfast Cookies are a convenient and delicious way to enjoy a healthy, low-carb breakfast or snack. With a blend of nuts, seeds, and coconut, these cookies are packed with flavor, texture, and nutrients that will keep you energized and satisfied. Whether you’re following a keto diet or just looking for a healthier alternative to traditional cookies, this recipe is a great choice. Make a batch today and enjoy a tasty, guilt-free treat any time of the day!

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