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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 18

Total Time 23

Servings servings

Calories 160kcal

Author Arman Liew

Ingredients

2 tablespoon ground chia seeds
1/2 cup coconut flour
1 3/4 cup blanched almond flour
2 tablespoon ground flaxseed
1/2 cup shredded unsweetened coconut flakes
2 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups allulose
3/4 cup coconut oil softened like butter
1 1/4 cups almond butter or any nut or seed butter
1 cup keto chocolate chips

Instructions

In a small bowl, add ground chia seeds with 5 tablespoons of water. Set aside, for a gel to form.
In a large mixing bowl, combine your coconut flour, almond flour, unsweetened coconut flakes, ground flaxseed, baking soda, and cinnamon and mix well.
In a separate bowl, add your coconut oil, almond butter, granulated sweetener of choice and prepared chia eggs and mix until fully incorporated.
Combine your wet and dry ingredients and mix well. Fold through your chocolate chips. Cover your bowl and refrigerate for around an hour, for the dough to chill.
Preheat the oven to 180C/350F and line a large baking tray with parchment paper and set aside.
Form 16-20 balls of dough and place on the lined tray. Press each ball into a cookie shape and bake for 15-18 minutes, or until the center is just cooked.
Remove the cookies from the oven and allow to cool on the pan completely. The cookies will continue to cook as they cool.

Notes

TO STORE: Leftover cookies can be stored at room temperature in a sealed container for up to three days. 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.

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