My brother seriously is obsessed with these! He eats them for breakfast

One of the primary reasons keto breakfast cookies have become popular is their convenience. Mornings can be hectic, and having a ready-to-eat, portable breakfast option is a game-changer. These cookies are not only easy to make but also easy to store and transport, making them ideal for busy individuals who want to maintain their keto diet without compromising on nutrition.

Energy-Boosting Ingredients

Each ingredient in these cookies is carefully chosen to provide sustained energy and satiety. From almond flour to chia seeds, every component plays a crucial role in ensuring these cookies are both nutritious and delicious.

Ingredient	Quantity
Almond flour	1 cup
Coconut flour	1/4 cup
Baking powder	1/2 teaspoon
Salt	1/4 teaspoon
Cinnamon	1/2 teaspoon
Erythritol (or other sweetener)	1/4 cup
Egg	1
Unsalted butter, melted	1/4 cup
Vanilla extract	1 teaspoon
Unsweetened shredded coconut	1/4 cup
Chopped pecans	1/4 cup
Chia seeds	2 tablespoons

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the dry ingredients: In a large bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon.

Prepare the wet ingredients: In another bowl, whisk together the erythritol, egg, melted butter, and vanilla extract until well combined.

Combine wet and dry ingredients: Mix the wet ingredients into the dry ingredients until a dough forms. Fold in the shredded coconut, chopped pecans, and chia seeds.
Shape the cookies: Scoop tablespoon-sized amounts of the cookie dough onto the prepared baking sheet. Flatten them slightly into the shape of cookies.
Bake: Place the baking sheet in the preheated oven and bake for about 12-15 minutes or until the edges are golden brown.
Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Comments

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