Healthy Savory Keto Breakfast Cookies

Tired of sweet breakfast options on keto? These Healthy Savory Keto Breakfast Cookies are the perfect solution. Packed with protein, healthy fats, and savory flavor, they’re great for busy mornings or a grab-and-go snack. With ingredients like eggs, cheese, veggies, and almond flour, these cookies are low in carbs but full of flavor.

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Why You’ll Love This Recipe
Keto-Friendly – Low in carbs, high in healthy fats, and zero added sugar.
Perfectly Portable – Easy to meal prep and ideal for eating on the go.
Savory Twist – A refreshing change from sweet keto breakfasts.
Customizable – Mix in your favorite veggies, cheeses, and spices.
Protein-Packed – Keeps you full and energized throughout the morning.

Ingredients You’ll Need

Base Ingredients:

• 1 cup almond flour
• ½ tsp baking powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper

Wet Ingredients:

• 2 large eggs
• ½ cup shredded cheddar cheese
• ¼ cup grated zucchini (squeeze out excess water)
• ¼ cup chopped spinach
• 2 tbsp chopped red bell pepper
• 1 tbsp olive oil

Optional Add-Ins:

• 2 tbsp chopped green onion or chives
• 2 tbsp crumbled cooked turkey sausage or beef sausage
• Pinch of red pepper flakes (for heat)
• 1 tbsp flaxseed meal (for added fiber)

Tools You’ll Need

• Mixing bowls
• Whisk
• Rubber spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Grater (for zucchini)

Step-by-Step Instructions

Step 1: Preheat Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together almond flour, baking powder, garlic powder, onion powder, salt, and black pepper.

Step 3: Add the Wet Ingredients
In another bowl, beat the eggs.
Stir in the shredded cheddar, grated zucchini (squeezed dry), spinach, bell pepper, and olive oil.
If using optional ingredients, stir them in now.

Step 4: Combine the Mixtures
Add the wet ingredients to the dry ingredients.
Use a rubber spatula to stir until a thick dough forms. The dough should be moist but scoopable.

Step 5: Shape the Cookies
Scoop about 2 tablespoons of dough for each cookie and place on the prepared baking sheet.
Flatten slightly with the back of the spoon into a thick disc shape.

Step 6: Bake
Bake for 15–18 minutes or until golden brown on the edges and set in the center.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Perfect Savory Breakfast Cookies
Squeeze Zucchini Well – Excess moisture will make your cookies soggy.
Don’t Overmix – Stir just until everything is combined.
Use Quality Cheese – Shredded sharp cheddar adds great flavor.
Make It Spicier – Add chili flakes, jalapeños, or pepper jack cheese.
Double the Batch – These freeze well, so make extras for later.

Serving Suggestions
With Avocado – Top with avocado slices or guacamole for extra healthy fat.
Alongside Eggs – Pair with boiled or scrambled eggs for a full breakfast.
Snack Time – Enjoy as a midday pick-me-up with a cup of tea or coffee.
Mini Sandwich – Slice in half and stuff with turkey, cheese, or hummus for a low-carb mini sandwich.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 5 days.
Room Temp: If eaten within 24 hours, they’re fine on the counter.

Freezing:
Place cooled cookies in a single layer on a baking sheet and freeze.
Transfer to a freezer-safe bag or container. Freeze for up to 2 months.

Reheating:
Microwave – Heat for 15–20 seconds.
Oven – Reheat at 325°F (160°C) for 5–6 minutes for a crispy edge.
Toaster Oven – Perfect for small batches.

Frequently Asked Questions

1. Can I make these dairy-free?
Yes! Use a dairy-free cheese alternative or skip the cheese and add extra veggies or nutritional yeast.

2. Are these cookies very eggy?
Not at all. The eggs bind the ingredients but don’t overpower the flavor.

3. Can I use coconut flour instead of almond flour?
Coconut flour absorbs more moisture, so it won’t work as a direct substitute. Stick to almond flour or use a low-carb baking mix.

4. Can I make these vegetarian?
They already are unless you add sausage. Stick with the base ingredients or add more veggies for variety.

5. Do they stay crispy?
They’re soft-baked, but you can crisp them slightly in a toaster oven before serving.

Final Thoughts
These Healthy Savory Keto Breakfast Cookies are everything your morning needs—flavorful, filling, and fuss-free. Whether you’re following a keto diet or just trying to cut carbs, these cookies give you a savory start to the day with no sugar crash.
Make a batch at the start of the week and enjoy a nutritious breakfast that’s ready when you are.

Preparation Time: 10 minutes
Cooking Time: 18 minutes
Cuisine: American (Keto/Low-Carb)

Nutritional Information (Per Cookie):
Calories: 135 | Protein: 6g | Carbohydrates: 3g | Fat: 11g | Fiber: 1g | Sodium: 210mg

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