KETO BREAKFAST COOKIES RECIPES

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KETO BREAKFAST COOKIES - SOFT & CHEWY - SUGAR FREE, PALEO ...



Keto Breakfast Cookies - Soft & Chewy - Sugar Free, Paleo ... image

Keto Breakfast Cookies are soft, chewy and make the perfect portable breakfast. This delicious, sugar free cookie recipe comes together in only one bowl with almond flour, coconut flakes, sesame seeds and chopped nuts.

Provided by Kelly

Categories     Breakfast

Total Time 24 minutes

Prep Time 10 minutes

Cook Time 14 minutes

Yield 12

Number Of Ingredients 16

1 large egg (, room temperature)
1/4 cup drippy almond butter ((usually from a newly opened jar & NOT near the bottom) OR preferred nut or seed butter)
1/2 cup coconut oil (, softened at room temperature)
1/3 cup golden monk fruit sweetener (OR coconut sugar (for Paleo))
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon Himalayan pink salt
1/3 cup super fine blanched almond flour
2 tablespoons coconut flour
3/4 cup unsweetened flaked coconut
1/4 cup chopped almonds
2 tablespoons chopped pecans
2 tablespoons sunflower seeds
2-3 tablespoons sugar free OR paleo chocolate chips (, optional)
2 tablespoons sesame seeds (, optional, for garnish)

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.

Nutrition Facts : ServingSize 1 g, Calories 227 kcal, CarbohydrateContent 7 g, ProteinContent 4 g, FatContent 21 g, SaturatedFatContent 11 g, FiberContent 2 g, SugarContent 1 g

KETO COCONUT COOKIES RECIPE | ALLRECIPES



Keto Coconut Cookies Recipe | Allrecipes image

Coconut cookies that are keto friendly.

Provided by Brenna Sullivan

Categories     Desserts    Cookies    Fruit Cookie Recipes    Coconut

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield 18 cookies

Number Of Ingredients 11

¾ cup granular sucralose sweetener (such as Splenda®)
½ cup butter
3 eggs
½ tablespoon heavy cream
1 teaspoon almond milk
½ cup unsweetened coconut flakes
6 tablespoons coconut flour
¼ cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

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.

Nutrition Facts : Calories 97.8 calories, CarbohydrateContent 3.3 g, CholesterolContent 45.1 mg, FatContent 8.9 g, FiberContent 1.7 g, ProteinContent 2 g, SaturatedFatContent 5.3 g, SodiumContent 210.9 mg, SugarContent 0.3 g

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