Keto Breakfast Cookies: Low-Carb Almond and Coconut Treats
These keto breakfast cookies are American-style low-carb bakes. They combine almond flour, coconut flour, and almond butter to create a dense yet airy texture. Erythritol provides the sweetness, while vanilla and cinnamon add a savoury warmth. You get a treat that satisfies morning cravings without the use of refined sugars or grains.
Chill the dough in the refrigerator for 10 minutes before baking. This step firms up the fats to minimise spreading on the tray and ensures a tender interior. If you skip this, the cookies may flatten too much in the 180°C (350°F) heat. Beat your eggs until frothy to incorporate air, which prevents the final result from becoming too heavy.
Keto Breakfast Cookies: Low-Carb Almond and Coconut Treats
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 180°C (350°F). Line two baking trays with parchment paper so the cookies do not stick to the metal.
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Mix dry ingredients
Whisk the almond flour, coconut flour, baking powder, baking soda, sea salt and ground cinnamon in a large bowl. Ensure they are well combined to avoid pockets of leavening agent in the dough.
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Combine wet ingredients
Beat the eggs until they are frothy. Whisk in the melted butter, almond butter, vanilla extract and erythritol until the mixture is smooth and glossy.
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Form the dough
Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or silicone spatula until a cohesive dough forms. If the dough feels too sticky, add a tablespoon of coconut flour to stabilise it.
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Chill the dough
Transfer the dough to a surface dusted with coconut flour. Chill it in the refrigerator for 10 minutes. This firms up the fats to minimise spreading during baking.
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Shape the cookies
Divide the chilled dough into 12 portions of about 35g each. Roll them into small rounds and place them on the trays with enough space between them for air circulation.
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Bake the cookies
Bake for 12 minutes. The edges should be golden brown and the tops should crackle slightly when you press them. This indicates the interior is set.
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Cool and finish
Leave the cookies on the baking sheets for 5 minutes to firm up. Move them to a wire rack to finish cooling completely.
If your dough feels too wet and sticks to your hands, it will spread into flat discs in the oven. Add a tablespoon of coconut flour until the dough sets. Chilling the dough is essential to maintain a tender interior and a thick shape.
What to serve with it
Pair these cookies with a cup of coffee or unsweetened almond milk. For a more substantial morning meal, serve them alongside plain Greek yoghurt and fresh berries. You may also drizzle sugar-free chocolate sauce over the cookies for a more indulgent flavour profile.
Storing and reheating
Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a zip-top bag for 2 months. Reheat frozen cookies in the oven at 60°C (140°F) for 5 minutes to restore the original texture.
Nutrition per serving
- Calories
- 220
- Protein
- 7.0 g
- Carbs
- 5.0 g
- Fat
- 22.0 g
- Fiber
- 3.1 g
- Sugar
- 0.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What kind of cookies can you eat on keto?
You can eat cookies made from almond flour and coconut flour. Use erythritol or other sugar substitutes to keep the carbohydrate count low while maintaining a sweet taste.
What is the best breakfast on a keto diet?
High-fat, low-carb options are most effective. These cookies provide a balance of healthy fats from almond butter and protein from eggs to sustain energy levels throughout the morning.
What is a quick easy keto breakfast?
These breakfast cookies are a fast option because they bake in 12 minutes. You can prepare a batch in advance to save time during busy mornings.
