Keto Breakfast Cookies
Start off the day with these Keto Breakfast Cookies! Who says that eating a sweet treat has to wreck your keto diet progress? Each cookie has only 2.7 net carbs, and they are perfect to enjoy with a cup of coffee. Treat your sweet tooth with these healthy cookies.
I’m all about these low carb breakfast cookies because they’re the perfect pairing with coffee or tea. I love using wholesome ingredients to make these chewy keto breakfast cookies, and these have become my go-to when I want something fast and delicious.
The only thing about this keto breakfast cookie recipe to remember is that it’s not an overly sweet cookie, but it has a nice balance of sweetness paired with the rest of the ingredients. Adding the protein powder gives a boost of energy for the day and is great for helping to feel full after enjoying just one.
Be sure to check out my Keto Donut Recipe for another fun treat to start the day. I love low carb breakfast recipes!
Ingredients
Almond flour – This is the main ingredient needed to make that cookie texture.
Joy Filled Eats sweetener – My go-to sweetener that I use for all my baking needs.
Protein powder – Gives these cookies a burst of protein.
Canned coconut milk – Adds a hint of flavor and helps to thin out the batter.
Coconut oil – Great for adding a healthy fat.
Eggs – The main binding agent to make the cookie dough.
Cinnamon – For flavor.
Baking powder – Helps to give the cookies a texture.
Vanilla extract – For flavor.
Chopped pecans – For a crunchy texture.
Unsweetened coconut flakes – Helps give the cookies a nice chew.
Dried cranberries – For a burst of sweetness.
How To Make Keto Breakfast Cookies
Step One: Preheat the oven to 350 degrees. Add parchment paper to the cookie sheets.
Step Two: Combine the ingredients needed to make the batter in a large bowl and stir until smooth. Add in the mix-ins and stir.
Expert Tip: You can just add the wet ingredients and dry ingredients all at once for this recipe.
Step Three: Scoop out 16 cookies and put the baking tray in the oven, and bake for 20 minutes.
I only add 8 cookies to each baking tray so that they have enough room to bake fully.
The cookies are done baking when they are firm to the touch and golden brown.
Variations
Keep in mind that any variations or changes to these healthy breakfast cookies will change the overall net carbs and calorie count.
Add pumpkin puree – Do you love all things fall? Add pumpkin puree, pumpkin spice, and even a few pumpkin seeds to the top to make pumpkin breakfast cookies for a delicious and fun flavor. Pumpkin cookies are always yummy.
Use different nuts – Change the nutty flavor of these low carb cookies by adding a different type of nut. You can use peanuts, walnuts, or even cashews for these sugar-free cookies. Hemp seeds are another great choice.
Add a cup of oats – This would work better for a large cookie as it will give the cookie more texture and taste. Just add the oats in addition to the almond flour, and you’ll have the taste of real oatmeal cookies in no time at all. Making almond flour oatmeal cookies is one of my favorites.
Add peanut butter – Adding a scoop of peanut butter or almond butter is a great way to add flavor and more protein. You could also add sunflower seed butter or even crushed sunflower seeds on top.
Add sugar-free chocolate chips – This can be a fun mix-in as well!
Common Questions
What can I use for natural sweetness in this cookie recipe?
To keep up with the healthy ingredients theme of this recipe, you can add maple syrup for a fun, sweet pop of flavor if you aren’t keto. Or maple extract if you are. Honey would also be an option, and even a little bit of sweetened applesauce would work, too.
For keto, any type of natural sugar substitute is fair game for this recipe.
How do I keep cookies from sticking to the cookie sheet?
I always use parchment paper. Alternatively, you can add some melted coconut oil to the baking sheet and wipe it around. You can also spray with nonstick spray or even rub melted butter on the large baking sheet.
How do I store leftover cookies?
Make sure to let the cookies cool down to room temperature and then store them in an airtight container. Since these make the perfect healthy breakfast, making a large batch and having some to eat throughout the week is a great way to prep and get ahead.
Can I freeze these cookies for later?
Absolutely. Making low carb recipes like this in batches and freezing them for later is a great way to enjoy that delicious flavor anytime that you want. Just store the cookies in a freezer-safe sealed container or bag before adding them to the freezer.
When you’re ready to enjoy, simply move the cookies to the fridge to thaw.
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Keto Breakfast Cookies
Ingredients
Batter
- 1 3/4 cups almond flour
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/4 cup protein powder
- 1/2 cup canned coconut milk
- 2 tbsp coconut oil
- 2 eggs
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp vanilla
Mix-Ins
- 3/4 cup chopped pecans
- 1/2 cup coconut flakes
- 1/2 cup sugar free dried cranberries
Instructions
- Preheat oven to 350. Line 2 cookie sheets with parchment paper.
- Combine the batter ingredients and stir until smooth. Stir in the mix-ins.
- Scoop 16 large cookies. I recommend only doing 8 on a tray. Bake for 20 minutes or until firm to the touch and golden around the edges. Cool completely.
Enjoyed the breakfast cookies , they were delicious 😋 I wondered if anyone tried subbing the almond flour out – all or part with THM baking blend ? Thanks again for the recipe, Susan
Is there a good substitute for the coconut milk? I don’t usually keep it on hand.
I think heavy cream would work but I haven’t tested it. Almond milk might be too thin.
What protein powder did you use?
I used a whey based plain protein powder.