Keto Breakfast Cookies

Keto Breakfast 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
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a bowl, combine almond flour, coconut flour, baking powder, salt, cinnamon, and erythritol.
Combine Wet Ingredients:
In another bowl, whisk together the egg, melted butter, and vanilla extract.
Form the Dough:
Gradually add the wet ingredients to the dry mixture. Stir until well combined.
Fold in the shredded coconut, chopped pecans, and chia seeds.
Shape Cookies:
Scoop out tablespoon-sized portions of dough and shape them into cookies. Place them on the prepared baking sheet.
Bake:
Bake for 12–15 minutes, or until the edges are golden brown.
Cool and Serve:
Let the cookies cool completely on the baking sheet before serving.
Enjoy your delicious Keto Breakfast Cookies! 🍪

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