Ohhh yes—Keto Breakfast Cookies 🍪🥓
Soft, filling, low-carb, and perfect for grab-and-go mornings when you want something sweet without the sugar crash.
Here’s a reliable, actually-tasty keto recipe (not dry, not eggy).
🍪 Keto Breakfast Cookies
Ingredients (Makes ~10 cookies)
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1 ½ cups almond flour
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¼ cup unsweetened shredded coconut (optional but great)
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¼ cup erythritol or monk fruit sweetener
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½ tsp baking powder
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¼ tsp salt
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1 tsp cinnamon
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2 tbsp chia seeds or ground flaxseed
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1 large egg
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¼ cup melted butter or coconut oil
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1 tsp vanilla extract
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Optional add-ins:
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Sugar-free chocolate chips
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Chopped nuts
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Unsweetened dried cranberries (very small amount)
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👩🍳 Instructions
Step 1: Prep
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Preheat oven to 350°F (175°C)
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Line a baking sheet with parchment paper
Step 2: Mix Dry Ingredients
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In a bowl, whisk almond flour, coconut, sweetener, baking powder, salt, cinnamon, and seeds.
Step 3: Add Wet Ingredients
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Stir in egg, melted butter, and vanilla until a soft dough forms.
Step 4: Shape
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Scoop dough into balls (about 2 tbsp each).
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Flatten slightly—these won’t spread much.
Step 5: Bake
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Bake 10–12 minutes, until edges are lightly golden.
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Let cool on the pan for 10 minutes to firm up.
⭐ Tips for the Best Keto Cookies
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Don’t overbake—keto cookies firm up as they cool
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Almond flour = fine grind, not almond meal
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Want softer cookies? Add 1 tbsp cream cheese to the dough
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For crunch, sprinkle chopped nuts on top before baking
🥑 Nutrition (Approx. per cookie)
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Calories: ~120
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Net carbs: 2–3g
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Fat: ~10g
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Protein: ~4g
(Varies by ingredients used)
🔁 Variations
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Chocolate peanut butter keto cookies
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Lemon poppy seed breakfast cookies
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Savory keto breakfast cookies (cheese + herbs)
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No-bake version (I can share this!)
These cookies are perfect with coffee, after workouts, or as a sweet-but-satiating breakfast.
If you want, I can also give you:
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A 5-ingredient ultra-simple version
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A dairy-free or nut-free option
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Or a meal-prep freezer-friendly batch