KETO BREAKFAST COOKIES RECIPES

Steps:

• Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.
• In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.
• Stir in almond flour, coconut flour and shredded coconut until everything is just combined. Fold in sliced almonds, chopped pecans, sunflower seeds and chocolate chips (if using).
• Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes 12) OR 1/4 cup dough mounds (for larger cookies - makes 6) and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.
• Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch. 
• Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.
• Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.
• Drop teaspoonfuls of cookie dough onto the baking sheets.
• Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.