These keto breakfast cookies are a lifesaver when you're short on time in the mornings! They are deliciously soft and chewy on the inside and crispy on the outside. Packed with coconut and seeds and gently sweetened, they are nutritious and satisfying at the same time.
Need something worth waking up for in the mornings? These gluten-free low carb breakfast cookies are your answer!
I love my cereals - keto cereals, of course. I make a mean crunchy granola and I've figured out how to make creamy low carb porridge with almond flour.
Looking at my extensive collection of nuts and seeds, I wanted to come up with a keto breakfast recipe that's not just delicious, but also pretty.
It had to be cookies!
I have a great recipe for keto oatmeal cookies on my website already. They are super soft and chewy. Naturally, they don't contain actual oats, but slivered almonds as a substitution. Trust me, the texture is just like real oatmeal cookies!
I know that many people like to have them for breakfast, but I've always felt they are more of an afternoon treat.
Why you'll love it
This keto breakfast cookie recipe is high in fibre and packed with seeds. There's not an ounce of blanched almond flour in sight. It will set you up for the day and keep you satisfied until lunch.
They have a beautiful chewy texture AND are just 1.8g net carbs per cookie!
I'd say one cookie makes a light breakfast, 2 cookies a substantial breakfast.
Here are the ingredients you need for low carb breakfast cookies:
- Coconut flakes (use ½ cup) or desiccated coconut (use ⅓ cup)
- Seeds: sunflower, pumpkin and sesame. Read more about the benefits of seeds.
- Ground flaxseed
- Almond butter - should be runny (see image above), not thick
- Butter - melted
- Granulated sweetener - I used an erythritol / monk fruit mix that's a 1:1 sugar replacement
- Cinnamon & vanilla extract
Step 1: Grind all ingredients in a food processor until a sticky dough forms.
Step 2: Line a baking sheet with parchment paper. Roll the dough into balls and press into cookies.
Step 3: Press a fork on the tops to create a criss-cross pattern.
Step 4: Bake for 10-12 minutes or until golden. Don't over-bake or they will become crunchy all over.
Let the cookies cool completely before touching / eating. They are very soft when fresh out of the oven, but firm up as they cool.
The amounts of seeds can be altered and they can be swapped for anything you have available in your cupboard. You could replace them with nuts - think almonds, walnuts or pecans - or hemp hearts. Just make sure the wet/dry ratio stays the same.
Leave out the vanilla, cinnamon and sweetener. Add salt instead. Use spices such as turmeric or Italian seasoning or nutritional yeast or parmesan.
These cookies are only gently sweet. Do adjust the amount of sweetener to your personal preferences.
Egg free cookies: The first time I made this keto breakfast cookie recipe, I didn't use the egg. Instead, I used 3 tablespoon of water and let the flax do the binding of the cookie dough. The result tasted fine, but the cookies were more brittle.
Make them dairy free: For a dairy-free version, simply replace the butter with melted coconut oil.
No almond butter? Use peanut butter or any seed butter instead. Peanut butter tends to be firmer than almond butter. Make sure yours is fresh and soft - the last hard scraps from the bottom of the jar won't cut it.
To jazz them up, add sugar free chocolate chips, goji berries, freeze-dried raspberries or even juicy Sugar Free Dried Cranberries!
Store in an airtight container at room temperature for up to 1 week. They'd probably last longer, but never in my house.
Alternatively, freeze up to 3 months.
More breakfast ideas
Keto Cinnamon Crunch Cereal - Miss cinnamon toast crunch? This keto cereal is exactly what you need. Same great taste, none of the carbs.
Low Carb Granola - The ultimate keto granola recipe. You'll love the crunchy clusters!
Coconut Flour Oatmeal - A warming keto oatmeal. This easy low carb porridge is made with coconut flour and nut free.
Keto French Toast - Such a treat for a weekend brunch! This recipe uses a fluffy, super quick microwave bread that is then pan-fried just like the original.
Tried this recipe? Give it a star rating below!
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Keto Breakfast Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- ½ cup / 30g flaked coconut
- ¼ cup / 35g sesame seeds
- ¼ cup / 35g sunflower seeds
- ¼ cup / 35g pumpkin seeds
- 3 tbsp / 30g ground flaxseed
- ¼ cup / 65g almond butter makes sure it's runny
- 3 tbsp / 42g butter melted
- 2 tablespoon granulated sweetener or more, to taste
- 1 egg large
- 1 teaspoon cinnamon
- 1 tsp vanilla extract
- ½ teaspoon baking powder
- Preheat the oven to 180C / 350F.
- Grind all ingredients in a food processor until a sticky dough forms.
- Line a baking tray with parchment paper. Roll the dough into 30g balls and press into cookies. Mine were 7 cm in diameter and 1 cm thick.
- Press a fork on the tops to create a criss-cross pattern.
- Bake for 10-12 minutes or until golden.
- Let the cookies cool completely before touching / eating. They are very soft when fresh out of the oven, but firm up as they cool.
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Looks amazing! I'm wondering if the granular sweater can be omitted? Or would this throw of the wet/dry ratio?
Can't wait to try!
Hi Heather, you can make these without the sweetener.
I used 1 cup of Linwood seed mix instead and it worked perfectly. These are delicious.
These were really good. Loved then
I've made these cookies a few times and I love the smell when baking and the flavor is wonderful. However, the texture has changed the last couple times, the first time I made them, I loved the chewy softness they had. The last couple times though, they have turned out very dry. I've no idea what would be causing this change. This last time, my almond butter, was not runny though, the brand remained thick even when I brought to room temp. I wasn't sure what to do to make it runny, so I tried to add an additional egg to moisten the dough. Have you any idea what may have caused this dryness? Thank you for your wonderful recipes.
Next time, just add a little oil to make the nut butter more runny. Don't use an extra egg. Any oil would work - for example a light olive oil or avocado oil. It was the fat that was missing in your recipe 🙂
These are great cookies! I subbed chunky peanut butter for the almond butter, and pecans for the pumpkin seeds (what I had on hand). I used Allulose for the sweetener, so I doubled it as it's not quite as sweet as other sweeteners. I also didn't run them through the food processor as I was curious how they would be chunky. Thanks for a tasty recipe!!
Made one batch of these just to try them. Made the house smell amazing! We couldn't wait to taste them! Delicious!! Soft and tasty cookie. My husband was diagnosed with type 2 diabetes so we were looking for some recipe alternatives. We are making our way through the recipes you have on your site, trying the ones we think we will like out. The breakfast cookie was the first and it was a hit! Now I am off to bake a triple batch or these along with my first loaf of coconut flour bread!
So glad you like the recipe! My husband was diagnosed with pre-diabetes and he has managed to avoid type 2 diabetes by following a low carb diet.
These are the best cookies ever! I just mixed all ingredients together - did not grind them. I added 1/2 tsp cayenne as my husband loves it and oh they were so good! Thank you for sharing the recipe.
This is a keeper! I followed the recipe except used peanut butter instead of almond. Oh, and I added Lilly's chocolate chips. Great texture, soft and chewy. Wonderful recipe. Thanks for sharing.
Hello. Thanks for a delicious sounding recipe. I want to make these cookies but I just wanted to clarify how many cookies you made with this recipe. Under the instructions, it says to make 30 balls. But under the notes, it says you can make 10 cookies. Since I'm the only one eating these, I don't need 30 cookies all at once so I'm trying to decide if I should half the recipe or not. Thanks again!
I Debby, sorry about the confusion. I made 10 cookies, and the balls weighted 30 grams each. Hope that explains!
These were great!
Hello can you something instead of almond butter as I am allergic to nuts?
Yes, I would use a seed butter such as sunflower seed or hemp seed butter.
Do you think it would affect the recipe at all to omit the coconut? I am allergic.
You can use more of the other ingredients or add some hep hearts instead of the coconut. You want to make sure to have the same wet / dry ratio of ingredients.
These cookies are delicious, any Kiwi's out there will think they are similar to an ANZAC biscuit. I used a little sweeter to make it more of a snack biscuit, and used a golden version. These will be added to my regular keto baking repetoire. PS: also love your lemon drizzle cake!
Loved these!! I'm trying to stay away from Flax and Chia - is there any good substitutes for those?
The only other thing I can think of that expands as much as chia and flax is psyllium husk.
I didnt have almond butter so I subbed tahini, they taste great also a bit oily, I added pressed peanut flower to soak up the added oils. Very yummy result!
Kathryn M Mccauley
I don't have sesame seeds. Can i use hemp seeds instead?
Yes, that would be a good substitution.
Hi Diane, I use the keto diet app nutrition calculator. Go back and check what you've put in and whether the amounts are right. Calculators always give slightly different results but you should not get that many net carbs for mainly nuts and seeds.
Maybe it happened because of over-mixing. Try keeping the pieces a little coarser next time.
I’m wondering about omitting the flax. Do you think they’ll fall apart?
That's a good question. They will definitely be a lot more fragile. You could use ground chia seed instead. Or use a second egg - although this will change the taste and texture as well.
These were so yummy, but they were crumbly and fell apart. Any idea of how to fix this for next time? Should I bake them longer? Should I process them longer?
Hi Jennifer, try processing for longer next time. If the pieces are too large, they won't stick together as well.
Looking for something different for breakfast and really pleased how these came out. Had one broken up with soya yoghurt this morning - nice. Keep up the good work, Katrin!
These I have to try! They look absolutely scrumptious. Think I'll use sukrin gold, and add some freeze-dried raspberry nibbles, like you suggested.
Do you have a recipe for something resembling McVities Digestive biscuits? I really miss them, with butter and cheese on top, to go with my cup of tea... 🙂
I use my almond flour crackers for this. Have you tried them yet?
Thanks for the tip. I'll definitely make these, they'll be perfect for a cheese platter.
But I'll still keep looking for a low carb copycat Digestive... dreams never die! 🙂
Thanks for sharing your excellent recipes!
Would it work to add hemp hearts to increase the protein count? If so, would extra liquid need to be added to avoid dryness?
It could work, but be aware that the more dry ingredients you add the more fragile the cookies may become. The safest thing would be to reduce some of the other dry ingredients and use hemp hearts instead.
This recipe is AMAZING! I am not a typical breakfast person and really struggle to eat things like EGGS, even though eggs are apparently a great start to the day. This cookie will be a lifesaver! I added a few drops of Glycerite for a little extra sweetness, and tried both SF chocolate chips and SF dried cranberries for variety. I am so looking forward to breakfast tomorrow!!
Thank you for a GREAT recipe!!!
So glad you like this cookie recipe!