Certainly! Here’s a recipe for keto breakfast cookies:
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut oil, melted
- 1/4 cup erythritol or monk fruit sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar-free chocolate chips or chopped nuts (optional)
- 1 large egg
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, shredded coconut, erythritol or monk fruit sweetener, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- If using, fold in the sugar-free chocolate chips or chopped nuts into the dough.
- Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing them apart as they will spread slightly during baking.
- Gently flatten each cookie with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the keto breakfast cookies in an airtight container at room temperature for up to one week.
Enjoy your delicious and nutritious keto breakfast cookies!
