Keto Breakfast Cookies – a delicious recipe with Flour, Coconut Flour, Butter, Eggs, Vanilla, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350u00b0F. Line a sheet pan with parchment or a silicone baking mat.
2
Mix all ingredients in a large mixing bowl. Scoop out the mix into 16 even sized cookies and place on the sheet pan 2 inches apart. Flatten the tops with your fingers.
3
Bake for 13 minutes, or until the bottom edges start to turn golden brown. Remove from oven and let cool completely.
4
Store in the refrigerator in an airtight container for up to 1 week.
5
Nutrition per cookie: 160 calories, 15g fat, 5g sat fat, 4g carbs, 2g fiber, 5g protein
6
Note: To freeze baked cookies, leave them on the sheet pan to set. Then put them in the freezer for 1 hour. Transfer to a freezer safe container and store in the freezer.
555
kcal
Calories
49
g
Fat
17
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cup Almond Flour, 2 Tablespoons Coconut Flour, 1/2 cups Melted Butter, 2 Large Eggs, and more.
Yes, Keto Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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