Keto Breakfast Cookies

Start your morning on the right foot with these keto breakfast cookies. They’re soft, chewy, and I love how effortlessly they come together! 4 grams of net carbs. 

Need more keto dessert for breakfast recipes? Try my keto breakfast muffins, keto peanut butter smoothie, and keto zucchini bread next.

I’ve always been someone who needs to have something sweet for breakfast. When I’m watching my carbs, I turn to my favorite healthy breakfast cookies. 

With wholesome, protein-packed baking staples, they’re just as soft and chewy as regular cookies. The only difference? None of the carbs!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make low carb breakfast cookies
4. Arman’s recipe tips
5. Storage instructions
6. More healthy breakfast recipes
7. Keto Breakfast Cookies (Recipe Card)

Why I love this recipe

• Nutrient-dense. The base for these keto oatmeal cookies is superfoods and fiber-packed flours, helping you stay full and focused all day long. 
• Easy to customize. Add all sorts of mix-ins to totally transform the flavor.  
• Diet-friendly. These cookies are naturally dairy-free, egg-free, gluten-free, AND deceptively low in carbs. 
• The perfect grab-and-go breakfast. I like to make them on Sunday, and whenever I have an early morning meeting, I just grab one or two on my way out the door. Plus, they freeze like a dream.

Ingredients needed

• Chia seeds. Our egg substitute. When mixed with water, you’ll notice a gel form. If you’re not concerned with making these cookies egg-free, you can use two room temperature eggs instead. 
• Almond flour. Either blanched almond flour or almond meal will work, although blanched almond flour yields a chewier texture. 
• Coconut flour. Coconut flour helps hold the cookies together and makes for a softer dough.
• Shredded unsweetened coconut flakes. I prefer using ‘desiccated coconut’ flakes as they have the best consistency in cookies, but any type of unsweetened shredded coconut will do. 
• Ground flaxseed. This adds healthy fats and a nutty flavor. 
• Baking soda. Ensures the cookies rise and don’t spread too much. 
• Cinnamon. Adds a warming spice flavor. 
• Sweetener. I used allulose, but you can use whatever granulated sweetener you prefer. 
• Coconut oil. It needs to be softened but not completely melted. If it’s too liquidy, the cookie dough will turn out gritty. 
• Almond butter. Adds richness and moisture. I use my homemade almond butter, but any store-bought nut butter will do so long as it has no added sugar. 
• Sugar-free chocolate chips. You can never have enough chocolate chips! 

How to make low carb breakfast cookies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the chia egg. In a small bowl, add chia seeds with 5 tablespoons of water. Set aside until a gel forms. 

Step 2- Mix the dry ingredients. In a large bowl, combine both of the flours, shredded coconut, flaxseeds, baking soda, and cinnamon. 

Step 3- Mix the wet ingredients. In a separate bowl, combine the coconut oil, almond butter, sweetener, and chia seed gel. 

Step 4- Combine. Combine the wet and dry ingredients and stir until a smooth dough forms. Fold in the chocolate chips. Cover the bowl and refrigerate for one hour. 

Step 5- Prep. Preheat the oven to 350F/180C and line a baking sheet with parchment paper. 

Step 6- Bake. Form 16-20 cookie dough balls, place them on the baking tray, and press each into a cookie shape. Bake for 15-18 minutes or until the center is just cooked. Let them cool in the pan completely. 

Arman’s recipe tips

• Give the batter a taste. Since there are no eggs or flour, you can (and should!) taste the cookie dough and add any flavors as needed. 
• Don’t overbake the cookies. They’ll continue to cook as they cool, so if you pull them from the oven when they’re firm, they’ll get overcooked and become crumbly.
• Change the flavor of the dough by adding one teaspoon of vanilla extract or topping the cookies with flaky sea salt before baking.
• Add optional mix-ins. Swap the chocolate chips for chopped pecans, pumpkin seeds, sunflower seeds, dried cranberries, or sugar-free white chocolate chips. 

Storage instructions

To store: Leftover cookies can be stored at room temperature in a sealed container for up to three days. If you want to keep them fresher for longer, store them in the refrigerator for up to one week.  

To freeze: Store the leftover cookies in a freezer-safe container and freeze them for up to six months. Let them thaw overnight in the fridge. 

More healthy breakfast recipes

• Keto oatmeal
• Keto avocado toast
• Keto smoothie bowl
• Sous vide egg bites
• Or any of my keto breakfast recipes