Healthy Savory Keto Breakfast Cookies

Looking for a savory, satisfying, and low-carb way to start your day? These Healthy Savory Keto Breakfast Cookies are the answer! Packed with protein, fiber, and healthy fats, they’re perfect for busy mornings, meal prep, or a grab-and-go snack. Made with almond flour, eggs, cheese, and veggies, these breakfast cookies are full of flavor without the sugar.

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Why You’ll Love This Recipe
Low-Carb & Keto-Friendly – Each cookie is low in carbs and high in good fats.
Savory, Not Sweet – A refreshing twist from typical sweet keto breakfasts.
Make-Ahead Friendly – Bake once, eat all week.
Totally Customizable – Add your favorite veggies, meats, or cheeses.
Perfectly Portable – Great for eating on the go or packing in lunches.

Ingredients You’ll Need

Base Ingredients:

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

Wet Ingredients:

• 2 large eggs
• ½ cup shredded cheddar cheese
• ¼ cup cooked, chopped spinach (squeeze dry)
• ¼ cup grated zucchini (excess moisture removed)
• ¼ cup chopped red bell pepper
• 2 tbsp olive oil

Optional Add-Ins:

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

Tools You’ll Need

• Mixing bowls
• Whisk
• Silicone spatula
• Baking sheet
• Parchment paper or silicone mat
• Box grater (for zucchini)

Step-by-Step Instructions

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

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

Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs.
Add shredded cheese, spinach, zucchini, bell pepper, and olive oil.
Stir to combine.

Step 4: Combine Everything
Pour the wet ingredients into the dry mixture.
Stir until a thick, scoopable dough forms.
If using optional mix-ins, fold them in now.

Step 5: Form the Cookies
Scoop about 2 tablespoons of dough and shape into thick discs.
Place on the prepared baking sheet, spaced about 1 inch apart.
Flatten slightly with the back of a spoon or your fingers.

Step 6: Bake
Bake for 15–18 minutes or until the edges are golden brown and the centers are set.
Cool on the pan for 5 minutes, then transfer to a wire rack.

Tips for Perfect Keto Breakfast Cookies
Squeeze Out Moisture – Press liquid out of zucchini and spinach so the cookies don’t get soggy.
Shred Fresh Cheese – It melts better and avoids added starches from pre-shredded types.
Double the Batch – These freeze beautifully for meal prep.
Add Crunch – Stir in chopped nuts or seeds for added texture.
Use a Cookie Scoop – This helps shape uniform cookies for even baking.

Serving Suggestions
With Avocado – Serve with slices of avocado or guacamole for healthy fat.
Alongside Eggs – Add a hard-boiled or fried egg for a full breakfast plate.
Dipped in Ranch – Great for a savory snack or appetizer.
Mini Breakfast Sandwich – Slice in half and fill with turkey bacon or cheese.

How to Store & Reheat

Storing:
Refrigerate in an airtight container for up to 5 days.
Great for making ahead and grabbing throughout the week.

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

Reheating:
Microwave – Heat on low for 15–20 seconds.
Oven – Reheat at 325°F (160°C) for 5–6 minutes.
Air Fryer – Crisp them up at 350°F for 3–4 minutes.

Frequently Asked Questions

1. Can I use coconut flour instead of almond flour?
Coconut flour is much more absorbent and not a direct substitute. Stick with almond flour or a keto baking blend.

2. Can I make these dairy-free?
Yes! Use a dairy-free cheese alternative or leave the cheese out and add nutritional yeast for cheesy flavor.

3. Do these taste eggy?
Nope! The eggs bind everything, but the cheese and spices take the spotlight in flavor.

4. Can I eat these cold?
Yes! They’re delicious warm or cold, making them perfect for on-the-go.

5. Are these cookies filling?
Very! Thanks to the protein, healthy fats, and fiber, they’ll keep you full and satisfied.

Final Thoughts
These Healthy Savory Keto Breakfast Cookies are a must-have for anyone following a low-carb lifestyle—or simply looking for a better breakfast. With their soft texture, cheesy goodness, and veggie-packed bites, they’re a feel-good way to fuel your day.
Make a batch and see why they’ve become a keto breakfast staple!

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

Nutritional Information (Per Cookie):
Calories: 140 | Protein: 6g | Carbohydrates: 3g | Fat: 11g | Fiber: 1g | Sodium: 220mg

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