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a stack of seeded keto breakfast cookies with a criss cross pattern on the tops, the top cookie has been bitten into
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Keto Breakfast Cookies

Katrin Nürnberger from sugarfreelondoner.com
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.
Course Breakfast, Snack
Cuisine British
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 10 cookies
Calories 176kcal

Ingredients

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