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 keto "cereals". I make a delicious crunchy keto 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 breakfast recipe that's not just delicious, but also pretty.
It had to be cookies!
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Why You'll Love This Recipe
Healthy and filling: This keto breakfast cookie recipe is high in fibre and packed with seeds. It will set you up for the day and keep you satisfied until lunch.
Texture and superb flavor: The cookies have a beautiful chewy texture, like a rustic version of my keto oatmeal cookies. But of course, we are not using oats. Instead, I am using a clever low carb replacement that has the same mouthfeel!
Win-win: Cookies for breakfast is basically a dream come true. Even better, they are gluten-free AND just 1.8g net carbs each!
Ingredients
Here are the ingredients you need:
- Coconut flakes - (use ½ cup) or desiccated coconut (use ⅓ cup). This is our oat replacement.
- Seeds: sunflower, pumpkin and sesame
- Ground flaxseed - adds fiber and also crunch
- Almond butter - should be runny (see image above), not thick
- Butter - melted. Along with the almond butter, the butter ensures the cookies don't end up dry.
- Egg - to bind the cookies
- Granulated sweetener - I used an erythritol / monk fruit mix that's a 1:1 sugar replacement. You can also use allulose, which will make softer cookies
- Cinnamon & vanilla extract - to add warmth and flavor
See the recipe card for full information on ingredients and quantities.
Instructions
It is surprisingly easy to make keto breakfast cookies. Here are the basic steps. Scroll down to the recipe card for the detailed method and nutrition information.
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 the cookies will become crunchy all over.
Chef Katrin's Tip
Let the cookies cool completely before touching / eating. They are very soft when fresh out of the oven, but firm up as they cool.
Recipe FAQs
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. You can also add nutritional yeast or parmesan.
I'd say one cookie makes a light breakfast, 2 cookies a substantial breakfast.
These breakfast cookies are a very rustic version of "noatmeal" cookies - but really, they are more like granola in cookie form. Try my keto oatmeal cookies for sweet, soft and delicate cookies. Naturally, they also don't contain actual oats, but slivered almonds as a substitution. I know that many readers like to have them for breakfast, too.
Variations
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 tablespoons 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!
Storage
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 Keto Breakfast Recipes
- Keto Low Carb Cinnamon Crunch Cereal Recipe22 Minutes
- Keto Coconut Flour Oatmeal4 Minutes
- Sugar Free French Toast10 Minutes
- Low Carb Waffles15 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Breakfast Cookies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 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
Instructions
- 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.
Debbie Hopper
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!
shar
Loved these!! I'm trying to stay away from Flax and Chia - is there any good substitutes for those?
Katrin Nürnberger
The only other thing I can think of that expands as much as chia and flax is psyllium husk.
Virginia
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?
Katrin Nürnberger
Yes, that would be a good substitution.
Katrin Nürnberger
Maybe it happened because of over-mixing. Try keeping the pieces a little coarser next time.
Anna
I’m wondering about omitting the flax. Do you think they’ll fall apart?
Katrin Nürnberger
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.
Jennifer Phillips
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?
Katrin Nürnberger
Hi Jennifer, try processing for longer next time. If the pieces are too large, they won't stick together as well.
Jonathan
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!
Mia Engström
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... 🙂
Katrin Nürnberger
I use my almond flour crackers for this. Have you tried them yet?
Mia
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!
Susie
Would it work to add hemp hearts to increase the protein count? If so, would extra liquid need to be added to avoid dryness?
Katrin Nürnberger
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.
Wendy
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!!!