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
Calories: 224kcalCarbohydrates: 5gProtein: 5gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 30mgPotassium: 140mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 51mgIron: 1mg
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