Keto Breakfast Cookies
These low carb breakfast cookie make a nutritious grab and go breakfast. Packed with seeds and flavourful, they are great for meal prep and just 1.8g net carbs per cookie.
Servings: 10 cookies
Calories: 176kcal
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.
Video
Notes
1.8g net carbs per cookie. Makes 10 cookies.
Cookies are 7 cm diameter and 1 cm thick.
1 cookie makes a light breakfast, 2 cookies are a substantial breakfast.
Store in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 30g | Calories: 176kcal | Total Carbohydrates: 4.9g | Protein: 4.9g | Fat: 15.4g | Saturated Fat: 5g | Fiber: 3.1g | Sugar: 0.8g
