Keto Breakfast Cookies are an excellent way to start your day- they taste like a cup of hazelnut coffee from your favorite local coffee shop!
Keto Hazelnut Breakfast Cookies
I don’t know about you, but for me the morning is a super busy (like pull my hair out) time of the day. Everything seems to happen at once- my daughter running around looking for everything I told her to put together the night before, the dog wakes up and needs to go out like immediately, I realize hubby set up the coffee the night before…. you get the idea.
For someone who likes to just be able to wake up and press a button and have coffee start, cooking breakfast is a big nope. Not going to happen. Not during the week. So how do we have a healthy breakfast without cooking, especially if eating Keto? My answer is make ahead, grab n go recipes like these keto breakfast cookies.
My keto breakfast cookies are crunchy, sweet and nutty. They freeze really well and defrost fast. The breakfast cookies last a full week stored in an air tight container. You can make a whole month’s worth of cookies- keep enough for a week out and freeze the rest. Remove them from the freezer each week! Simple. Breakfast for a month. Done.
Making our keto breakfast cookies
The simple breakdown (full recipe card below)
- Beat egg whites with vanilla and coffee.
- Grind hazelnuts.
- Mix into dry ingredients. Press onto a flat surface. Cut out cookies. Bake. So simple.
Recipe Idea– these keto breakfast cookies can easily be turned into a savory crackers. Simply skip the stevia and coffee. Instead add a touch of pink himalayan salt and some seasonings like rosemary or thyme.
More yummy keto breakfast ideas
- 1 cup Hazelnuts
- 2 Egg Whites
- 2 tbsp Coconut Oil, Melted
- 2 tbsp Almond Flour
- 1 tsp Cinnamon
- 1 tsp Vanilla Bean
- 1 tbsp Stevia Sweetener
- 1/2 tsp Baking Powder
- 1 tbsp Brewed Coffee, optional
- Preheat the oven to 325.
- Add hazelnuts to a food processor and pulse until finely ground.
- Add remaining ingredients to the food processor and run until well combined.
- Scrape mixture out of the food processor onto a flat surface covered with parchment paper, plastic or dusted with almond flour.
- Press mixture out to about 1/4". Use cutters to make cookies. Place on sheet pan and bake 10 minutes or until golden.
- Allow to cool completely. Enjoy or wrap to store in the freezer.
Amount Per Serving: Calories: 165