KETO BREAKFAST COOKIES

EASY

INGREDIENTS

– 1 cup Sliced Almonds – ⅓ cup Shredded Coconut – ⅓ cup Almond Flour – ¼ cup Flaxseed meal – ¼ cup Chopped Pecans  – ¼ tsp Salt – ½ tsp Baking Soda  – ½ cup Erythritol  – 1 tsp Ground Cinnamon LIQUID INGREDIENTS – 2 large Eggs  – ⅓ cup Natural Peanut Butter – ½ tsp Vanilla Extract

Combine Dry Ingredients

In a large bowl, combine sliced almonds, shredded coconut, almond flour, flaxseed meal, chopped pecans, salt, baking soda, erythritol, and cinnamon.

1

Make a Well

Make a well in the center of the dry ingredients and add in creamy peanut butter, vanilla, and beaten egg.

2

Make Cookie Dough

Stir in until a cookie dough form. It will be difficult to stir with a spoon, so you can use your hands to squeeze the dough and bring all the ingredients together.

3

Shape Cookie Balls

Shape 9 keto breakfast cookie dough balls, one cookie ball is about 3 tablespoons each (40 g).

4

Press the Balls

Press each Keto Breakfast Cookie ball with your hand to flatten into a large round cookie. The thinner, the crispier they will be!

5

Bake Breakfast Cookies

Bake the Keto Breakfast Cookies for 15-17 minutes in an oven preheated to 350°F (180°C). They will be slightly soft and puffy in the center.

6

NET CARBS FAT PROTEIN

3.4 grams

25.1 grams

7.2 grams

SERVINGS

TIME

Serving: 1 Cookie Makes: 9 Cookies

Prep: 10 Minutes Cook: 12 Minutes

KETO BREAKFAST COOKIES

SWIPE UP FOR PRINTABLE RECIPE

MORE KETO RECIPES