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.
P.S. If you like these breakfast cookies, you'll also love my sugar free anzac biscuits!
More Keto Breakfast Recipes
- Keto Cinnamon Toast Crunch22 Minutes
- Keto Oatmeal (Coconut Flour)4 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.
Heather
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!
Katrin Nürnberger
Hi Heather, you can make these without the sweetener.
Claire McDonnell
I used 1 cup of Linwood seed mix instead and it worked perfectly. These are delicious.
Rose
These were really good. Loved then
Bonnie L.
Hi Katrin,
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.
Katrin Nürnberger
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 🙂
Maria
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!!
Tanja
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!
Katrin Nürnberger
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.
Fabi
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.
Sharon
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.
Cathy Davies
These were great!
Jenny Hummel
Hello can you something instead of almond butter as I am allergic to nuts?
Katrin Nürnberger
Yes, I would use a seed butter such as sunflower seed or hemp seed butter.
Lisa
Do you think it would affect the recipe at all to omit the coconut? I am allergic.
Katrin Nürnberger
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.