These keto breakfast cookies are the perfect fusion of an omelet and a biscuit, making them an ideal low-carb breakfast on the go. Packed with savory ingredients like sausage, onions, peppers, and cheddar cheese, these keto-friendly cookies are naturally gluten-free and contain only 2.9g net carbs per serving. Plus, they’re freezer-friendly for easy meal prep!
Why You’ll Love This Recipe
- Keto-Friendly & Low-Carb: Only 2.9g net carbs per cookie.
- Freezer-Friendly: Perfect for make-ahead keto breakfasts.
- Easy & Customizable: Use your favorite omelet ingredients for a personalized twist.
- Grab-and-Go Convenience: Ideal for busy mornings.
What Are Keto Breakfast Cookies?
While they may be called “cookies,” these savory treats have a biscuit-like texture. They’re loaded with classic breakfast flavors and provide a hearty, satisfying way to start your day. Whether you follow a keto diet or just want a healthier breakfast option, these keto breakfast cookies are sure to become a staple in your kitchen.
Ingredients for Keto Breakfast Cookies
You only need a few simple, wholesome ingredients to whip up these savory keto cookies:
- Almond Flour (or almond meal)
- Baking Powder
- Eggs
- Breakfast Sausage (or your preferred protein)
- Onions & Peppers (for added flavor)
- Shredded Cheddar Cheese
- Salt & Pepper (to taste)
How to Make Keto Breakfast Cookies
Follow these simple steps to make a batch of these delicious and healthy keto breakfast cookies:
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Sausage Mixture
In a skillet over medium heat, sauté the onions, peppers, and sausage until the vegetables are tender and the sausage is fully cooked. Allow the mixture to cool completely before combining with the other ingredients.
3. Mix the Dry Ingredients
In a large bowl, combine the almond flour, baking powder, salt, and pepper.
4. Combine Wet Ingredients
In a separate bowl, beat the eggs and stir in ½ cup of shredded cheddar cheese. Pour this mixture into the dry ingredients and mix until well combined.
5. Form the Cookies
Add the cooled sausage mixture to the batter and stir gently. Shape the dough into small cookie-like portions and place them on the prepared baking sheet.
6. Bake to Perfection
Bake in the preheated oven for 8-10 minutes, or until the cookies are golden brown and cooked through. Let them cool completely before serving.
How to Store & Freeze Keto Breakfast Cookies
Refrigerator: Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
Freezer: To freeze, allow cookies to cool completely. Place them in a freezer-safe container or bag, ensuring you remove as much air as possible. They will keep in the freezer for up to 3 months.
Reheating: Reheat frozen cookies in the microwave for 30-60 seconds, or thaw at room temperature.
Customizing Your Keto Breakfast Cookies
These keto breakfast cookies are incredibly versatile! Try these fun variations:
- Protein Swaps: Use bacon, chorizo, or vegetarian sausage.
- Veggie Boost: Add spinach, mushrooms, or zucchini.
- Spice It Up: Include garlic powder, paprika, or cayenne pepper for extra flavor.
- Cheese Options: Swap cheddar for mozzarella, pepper jack, or feta.
Frequently Asked Questions (FAQs)
1. Can I make these cookies dairy-free?
Yes! Substitute the cheddar cheese with dairy-free cheese or nutritional yeast.
2. How many cookies should I eat for breakfast?
Two cookies make a filling keto breakfast, providing a balanced mix of protein and fat.
3. Can I prepare the batter the night before?
Absolutely! Store the batter in the fridge overnight and bake fresh in the morning.
4. What if my batter is too runny?
Add a bit more almond flour until you achieve a cookie dough consistency.
5. Can I turn these into muffins?
Yes! Use a greased muffin tin and bake for 13-15 minutes until fully cooked.
More Keto Breakfast Ideas
If you love these keto breakfast cookies, try these other delicious low-carb recipes:
- Keto Olive Bread: A Flavor-Packed Low-Carb Delight
- Keto Bagels: The Perfect Low-Carb Breakfast
- Keto Sausage & Cheese Biscuits
Conclusion
These Keto Breakfast Cookies are a game-changer for anyone on a low-carb lifestyle. They’re simple to make, customizable, and perfect for meal prep. Enjoy a savory, satisfying breakfast that fits your keto goals while saving you time during busy mornings.
Give this recipe a try and let us know how you liked it! Leave a comment below or share your creation on social media. Happy cooking!
Savory Keto Breakfast Cookies
Ingredients
- 4 oz pork sausage
- ½ cup onion chopped
- ½ cup green peppers chopped
- ¾ cups almond flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon baking powder
- 3 eggs
- 1 cup cheddar cheese shredded
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Sausage Mixture: In a skillet over medium heat, sauté the onions, peppers, and sausage until the vegetables are tender and the sausage is fully cooked. Allow the mixture to cool completely before combining with the other ingredients.
- Mix the Dry Ingredients: In a large bowl, combine the almond flour, baking powder, salt, and pepper.
- Combine Wet Ingredients:In a separate bowl, beat the eggs and stir in ½ cup of shredded cheddar cheese. Pour this mixture into the dry ingredients and mix until well combined.
- Form the Cookies: Add the cooled sausage mixture to the batter and stir gently. Shape the dough into small cookie-like portions and place them on the prepared baking sheet.
- Bake to Perfection: Bake in the preheated oven for 8-10 minutes, or until the cookies are golden brown and cooked through. Let them cool completely before serving.
Notes
- The nutrition information for 1 of these healthy breakfast cookies is 127 cals / 8.9g fat / 3.3g carbs / 0.4g fiber / 8.2g protein = net carbs 2.9g
- For an even quicker option, cook your keto breakfast cookies in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 8-10 minutes, shaking the basket halfway through.
