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.
Graeme
I've not seen almond butter in supermarkets, is this something I'll only find in a health food shop? Also sunflower seeds contain lots of omega 6 (25.6%!) which I'm avoiding but I'd love to bake something which is safe for pre-diabetics! I miss having something to snack on!! G
Katrin Nürnberger
In the UK, you can get almond butter in larger supermarkets or in health food shops. As mentioned in the post, it's easy to substitute the dry ingredients with another dry ingredient of you choice (different nuts or seeds).
Clare Tuck
Another fantastic recipe. Lovely with a cuppa. Moist, tasty and not too sweet.
Julie
Hi Katrin
I'm excited to try these! I was out yesterday, wanted a "s.f. breakfast cookie" and then read the ingredients..if I wanted less nuts, what would I add?
Katrin Nürnberger
Hi Julie, the only ingredient containing nuts in the recipe is the almond butter. In its place, you could use a seed butter or experiment with coconut butter.
Julie
Oh bother!! I meant seeds, not nuts..if I put less pumpkin & sunflower seeds?
Katrin Nürnberger
Sure! Just replace it with another dry ingredient that you like - such as nuts, hemp seeds or more coconut.
Laura B
I rarely comment on recipes but I just had to let you know how brilliant I think they are! Absolutely spot on, just sweet enough and very easy to make. Definitely more-ish, so I will put the remaining cookies out of reach for now. Good combination of slightly crunchy outside, and still nice and chewy. Great if you're in a hurry, or out and about. Thank you!
Donna C
the dough was SO TASTY!! i almost couldnt stop eating it!!! this recipe was VERY easy to make!!
i overbaked mine a little and this caused them to be a little dry but these ARE breakfast bars and i drink cold brew coffee with breakfast so no problem!
two doesnt seem like much but wow drink a glass of liquid with them and these really do keep you going for hours! the seeds all keep you chewing which is a good thing! i may try adding some collagen or beef protein isolate the next time just because i need the extra protein in my diet. i think that will also make these chewier and i LOVE chewy cookies!!! despite ME overbaking by about 3 min, they were still soft to bite into freshly cooled and this morning for breakfast!
this will be a staple in my "grab two because i have to run" plan as i will likely freeze some for tossing into a work lunch on my way out the door!!!
Gabriela
An amazing recipe, they are among my favorite biscuits and I always have some in the freezer.
Julie
Katrin,
Your recipe sounds delicious!
Would melted coconut oil work instead of butter?
Katrin Nürnberger
Yes, that works just as well.
Sharon Spinks
Delicious and easy. I love the variety of seeds. I will be making these often.
Annie Hosking
I made a savoury version of these cookies to take with me on a recent stay in hospital (Hospital breakfasts in the UK are refined carbs all the way). I didn't use any sweetener.I added caraway seeds and nigella seeds for flavour. After the cookies had cooled I decided I wanted them a bit crisper so I put them in a slow oven (lowest setting) for 30 minutes. The cookies were delicious. I will be trying different flavours, sweet and savoury. Thank you for the recipe.
Denise
Great cookies that are easy and quick to do. The taste reminds me of the crust of a Linzer tarte that my granny used to bake. Thank you so much for sharing this recipe!