Keto Breakfast Cookies
Soft, satisfying grab-and-go cookies packed with almond flour, coconut, and crunchy pecans. At just 2.5g net carbs each and ready in 27 minutes, they're the perfect make-ahead keto breakfast you can eat one-handed on busy mornings.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
These soft keto breakfast cookies bring together buttery almond flour, toasted coconut, and crunchy pecans for a grab-and-go morning treat that keeps you in ketosis. Bake a batch on Sunday and breakfast is handled all week.
Ingredients
- 2 cups (192g) blanched almond flour
- 1/3 cup (32g) unsweetened shredded coconut
- 1/3 cup (64g) granulated erythritol or monk fruit sweetener
- 1/2 cup (56g) chopped pecans
- 1/4 cup (40g) sugar-free dark chocolate chips
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/3 cup (75g) unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the almond flour, shredded coconut, sweetener, cinnamon, baking powder, and salt until evenly combined.
- 3
Stir in the melted butter, egg, and vanilla, mixing until a thick, cohesive dough forms. Fold in the pecans and chocolate chips.
- 4
Scoop 12 equal portions onto the baking sheet, spacing them about 2 inches apart. Flatten each mound gently with your fingers or the back of a spoon, since these cookies spread very little.
- 5
Bake for 13 to 15 minutes, until the edges are golden brown. The centers will still feel soft.
- 6
Let the cookies cool on the sheet for at least 10 minutes to firm up before transferring to a rack.
Tips & notes
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months and thaw at room temperature.
- Swap the pecans for chopped walnuts or sunflower seeds, and the chocolate chips for sugar-free dried cranberries if you prefer a fruitier cookie.
- For extra protein, add 2 tablespoons of unflavored or vanilla whey protein powder and a splash more egg or butter to keep the dough moist.
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Frequently asked questions
- How many carbs are in keto breakfast cookies?
- Each cookie has 2.5g net carbs (5.5g total carbs minus 3g fiber), 198 calories, 5g protein, and 18.5g fat. This recipe makes 12 cookies.
- Can I make these keto breakfast cookies dairy-free?
- Yes. Replace the butter with an equal amount of melted coconut oil and use dairy-free sugar-free chocolate chips. The texture stays soft and the macros remain nearly identical.
- Are these cookies good for keto meal prep?
- Absolutely. Bake a batch on the weekend, store them airtight or frozen, and grab one or two as a fast 2.5g net carb breakfast. They hold up well and don't get soggy.
