– 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.
Make a Well
Make a well in the center of the dry ingredients and add in creamy peanut butter, vanilla, and beaten egg.
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.
Shape Cookie Balls
Shape 9 keto breakfast cookie dough balls, one cookie ball is about 3 tablespoons each (40 g).
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!
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.
NET CARBS FAT PROTEIN
Serving: 1 Cookie Makes: 9 Cookies
Prep: 10 Minutes Cook: 12 Minutes