Description
Delicious and healthy keto breakfast cookies that are perfect for a quick meal on the go.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup erythritol or sweetener of choice
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt.
- In another bowl, cream together the butter and erythritol until fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool before serving.
Notes
- Store leftovers in an airtight container for up to a week.
- These cookies can also be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg