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!
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.
- 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.