The perfect Keto Breakfast, these Keto Breakfast Cookies store well for weeks in the fridge ready for you to grab and go! A great afternoon snack, dessert or breakfast, these Keto Breakfast cookies are also easy to whip up and use up any scraps of nuts and seeds you have.
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Keto Breakfast Cookies Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Breakfast Cookies?
Very soft and crumbly out of the oven, let cool completely and store in the fridge to firm them up. I like to eat them straight out of the fridge, they get a great fudgy texture!
Ingredients for Keto Breakfast Cookies
Use whatever nut butter you please. They do have a coconut flavour from the oil and shredded coconut.
You will need:
- Peanut or almond butter
- Coconut oil solid at room temp
- Xylitol
- Vanilla
- Cinnamon
- Salt
- Egg
- Almond flour
- Amonds
- Mixed seeds and nuts
- Coconut
- Baking powder
It is VERY important you use a coconut oil that is solid at room temperature, not liquid. This helps bind it together.
Substitutions and Ingredient tips
These Keto Breakfast Cookies first featured in one of my 21 Day Meal Plans and were a hit – but some people found they spread out too much in the oven.
As a result, I have fine tuned the recipe and used weights instead of cups and tablespoons to help get perfect results, every time.
Tips for making Keto Breakfast Cookies
Use a scale! As mentioned above, some people using cups to measure found they would spread out a lot. I’ve used the exact grams below that I use.
And the second big tip is to use coconut oil that is solid at room temperature. Not liquid or soft coconut oil.
Crunchy on the outside, soft and chewy on the inside, if you’re after an easy Keto Breakfast, this is your saviour.
- PREHEAT OVEN Preheat oven to 180C and line a large baking tray with baking paper.
- MICROWAVE INGREDIENTS In a large microwave proof bowl, microwave the peanut butter, coconut oil, xylitol, vanilla, cinnamon and salt until just liquid, usually about 45 – 60 seconds. Whisk until evenly combined. If it’s still a bit lumpy, microwave for a little longer.
- MIX Mix through all remaining ingredients until evenly combined.
- DIVIDE EVENLY Divide into 12 even balls and place on your prepared tray, evenly spaced apart. Flatten them slightly but they will spread a little bit further.
- BAKE Bake 10 – 12 minutes until just golden
- COOL Let cool completely to firm up (they are very soft just out of the oven, be patient!) and store in the refrigerator.
Storage tips
- Fridge: You can store this in the fridge for weeks and have it ready for you to grab and go. I put mine in an airtight container.
- Freezer: these freeze perfectly! Wrap in tin foil or plastic wrap and defrost in the fridge.
- These can also be stored on the counter top, but are much more crumbly when not refrigerated as the coconut oil is what binds them together.
How many carbs in Keto Breakfast Cookies?
As you will see in the nutrition panel below, this Keto Breakfast Cookies has 5 grams of carbs and 2 grams of fiber per serve, so only 3 grams of net carbs.
SAVE KETO BREAKFAST COOKIES TO PINTEREST FOR LATER
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Keto Breakfast Cookies
Keto Breakfast Cookies is very soft and crumbly out of the oven, let cool completely and store in the fridge to firm them up. I like to eat them straight out of the fridge, they get a great fudgy texture!
Ingredients
- 75 grams peanut butter, or almond butter
- 100 grams coconut oil, solid at room temp
- 50 grams xylitol
- 1 tsp vanilla
- 1 tsp cinnamon
- pinch salt
- 1 pc egg
- 85 grams almond flour
- 45 grams almonds , flaked
- 80 grams mixed seeds and nuts, (I like chia, walnuts, pepitas and sunflower seeds)
- 30 grams coconut , shredded
- 1 tsp baking powder
Instructions
- Preheat oven to 180C and line a large baking tray with baking paper.
- In a large microwave proof bowl, microwave the peanut butter, coconut oil, xylitol, vanilla, cinnamon and salt until just liquid, usually about 45 - 60 seconds.
- Whisk until evenly combined. If it's still a bit lumpy, microwave for a little longer.
- Mix through all remaining ingredients until evenly combined.
- Divide into 12 even balls and place on your prepared tray, evenly spaced apart. Flatten them slightly but they will spread a little bit further.
- Bake 10 - 12 minutes until golden brown. They will be soft so don't touch them yet!
- Let cool completely to firm up (they are very soft just out of the oven, be patient!) and store in the refrigerator.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 224Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 1mgSodium: 30mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 5g
If you enjoyed this recipe, don’t forget to rate and review it or share on social media! ⭐️⭐️⭐️⭐️⭐️
Not sure how to start Keto?
Here’s some resources to help you!
- What is Keto?
- What Can I eat on Keto?
- How Much Should I Eat on Keto?
- What To Expect On Keto
- Ketogenic 21 Day Meal Plans
- Preparing for the Ketogenic Diet EBook
- Understanding Net Carbs and Total Carbs
