Keto breakfast cookies offer a delightful and nutritious start to any day, particularly for those following a ketogenic diet which prioritizes low carbs and high fats. Originating from the need to have quick, portable options that align with specific dietary requirements, these cookies are a fantastic solution. They're packed with energy-boosting ingredients to keep you satiated throughout the morning.

These cookies are fantastic on their own or paired with a cup of unsweetened almond or coconut milk. For a heartier breakfast, you might enjoy them with a side of Greek yogurt to add some protein, or perhaps some fresh berries for a touch of natural sweetness without compromising your carb limits.

Servings: 12 cookies

1 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup erythritol (or other keto-friendly sweetener)
1 egg
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut
1/4 cup chopped pecans
2 tablespoons chia seeds

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, and cinnamon.

3. In another bowl, whisk together the erythritol, egg, melted butter, and vanilla extract until well combined.

4. Combine the wet and dry ingredients until a dough forms. Fold in the shredded coconut, chopped pecans, and chia seeds.

5. Scoop tablespoon-sized amounts of the cookie dough onto the prepared baking sheet. Flatten them slightly into the shape of cookies.

6. Bake in the preheated oven for about 12-15 minutes or until the edges are golden brown.

7. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

To personalize these keto breakfast cookies, you can add or substitute ingredients according to your taste or what's available in your pantry. Some great additions include almond slivers, walnuts, or even a few sugar-free chocolate chips for those who might want a bit of indulgence. Flaxseeds can be used in place of chia seeds for a different texture and nutritional profile.

Copyright 2016 Cooktop Cove