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

Introduction

Start your day with a delightful and nutritious twist by trying out these Keto Breakfast Cookies. Ideal for those following a ketogenic diet, which emphasizes low carbs and high fats, these cookies are both satisfying and energy-boosting. Created out of the need for quick, portable options that align with specific dietary requirements, these cookies are a fantastic solution for busy mornings.

Keto Breakfast Cookies

Servings: 12 cookies

Ingredients

1 cup almond flour

1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 teaspoon cinnamon
1/4 cup erythritol (or other keto-friendly sweetener)
1 egg

1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut

1/4 cup chopped pecans
2 tablespoons chia seeds

Directions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, salt, and cinnamon.
Prepare Wet Ingredients: In another bowl, whisk together erythritol, egg, melted butter, and vanilla extract until well combined.
Combine Wet and Dry: Combine the wet and dry ingredients until a dough forms. Fold in shredded coconut, chopped pecans, and chia seeds.
Form Cookies: Scoop tablespoon-sized amounts of the cookie dough onto the prepared baking sheet. Flatten them slightly into the shape of cookies.
Bake: Bake in the preheated oven for about 12-15 minutes or until the edges are golden brown.
Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Variations & Tips

Personalize Your Cookies: Add or substitute ingredients according to your taste or pantry availability. Consider adding almond slivers, walnuts, or sugar-free chocolate chips for variation.
Texture and Nutrition: Try using flaxseeds instead of chia seeds for a different texture and nutritional boost.