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These low carb and keto breakfast cookies are filled with almonds and hemp hearts and are so delicious! They are perfectly sweet and the perfect grab and go keto breakfast.
Printable Recipe Link:
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 16 cookies
1 1/2 cups almond flour (My favorite brand on Amazon https://amzn.to/2Nw5aDK (affiliate link)
2 Tablespoons Coconut flour (My favorite brand on Amazon https://amzn.to/336uR2k (affiliate link)
1/2 Cup Melted Butter
2/3 Cup Granular Sweetener (My favorite brand on Amazon https://amzn.to/2D8OmNj (affiliate link)
2 Large Eggs
1 teaspoon Vanilla
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 Cup Sliced almonds
1/2 Cup Hemp hearts (My favorite brand on Amazon https://amzn.to/2t8jcAz (affiliate link)
Pre-heat oven to 350F. Line a sheet pan with parchment or a silicone baking mat.
Mix together all ingredients in a large mixing bowl. Scoop out the mix into 16 even sized cookies and place on the sheet pan 2 inches apart. Flatten the tops with your fingers.
Bake in the oven for 13 minutes, or until the bottom edges start to turn golden brown.
Remove from the oven and let cool completely. Store in the refrigerator in an air tight container for up to one week.
Nutrition per cookie: 160 calories / 15g fat / 5g sat fat / 4g carbs / 2g fiber / 5g protein
2 Net Carbs
Freezing: After they are finished baking, leave them on the sheet pan and put them in the freezer for 1 hour, then put them in freezer safe container and store in the freezer.