Keto Breakfast Cookies

Keto Breakfast Cookies

from sweetashoney.co
22 min
12 servings

Keto Breakfast Cookies are a keto breakfast full of healthy fat, protein, and very few net carbs to replace your traditional fried eggs or omelette low-carb breakfast.

Ingredients

  • 1 cup Sliced Almonds
  • 1/3 cup Unsweetened Shredded Coconut
  • 1/3 cup Almond Flour
  • 1/4 cup Flaxseed Meal
  • 1/4 cup Chopped Pecans (or pumpkin seeds or walnuts)
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Soda (or 1 teaspoon baking powder)
  • 1/2 cup Crystal Sweetener (don't use Xylitol, it softens keto cookies!)
  • 1 teaspoon Ground Cinnamon
  • 2 large Eggs (beaten, at room temperature (or 1 egg + 1/4 cup melted coconut oil to reduce eggs).)
  • 1/3 cup Natural Peanut Butter (or Almond Butter, a fresh jar with oil on top)
  • 1/2 teaspoon Vanilla Extract
  • 1/4 cup Sugar-Free Dark Chocolate Chips

Directions

  1. 1

    Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease the paper with coconut oil. Set aside.

  2. 2

    In a large bowl, combine sliced almonds, shredded coconut, almond flour, flaxseed meal, chopped pecans, salt, baking soda, erythritol, and cinnamon.

  3. 3

    Make a well in the center of the dry ingredients and add in creamy peanut butter, vanilla, and beaten egg.

  4. 4

    Stir in until a cookie dough forms. It will be difficult to stir with a spoon, so you can use your hands to squeeze the dough and bring all the ingredients together. Wash and dry your hands, then lightly oil your hands.

  5. 5

    Shape 12 cookie dough balls. One cookie ball is about 3 tablespoons each (30 g).

  6. 6

    Place each cookie dough ball onto the prepared baking sheet, leaving a thumb space between each ball. Press each ball with your hand to flatten into a large round cookie. The thinner, the crispier they will be!

  7. 7

    The cookie will slightly expand in the oven, but not much.

  8. 8

    Bake for 15-17 minutes or until the sides of the cookies are golden brown. They will be slightly soft and puffy in the center. That's normal. They crisp after they cool down.

  9. 9

    Remove from the oven and cool 10 minutes on the baking sheet, then slide a spatula under each cookie and transfer them one by one onto a cooling rack.

  10. 10

    The cookies get their perfect texture after 1 hour and the best flavor after 3 hours or the next day when completely cool down.

  11. 11

    Store in the pantry in a sealed cookie jar for up to 6 days or freeze individually in zip lock bags and thaw on a rack 3 hours before at room temperature.