Savory Keto Breakfast Cookies Recipe

Introduction

Start your day with these savory keto breakfast cookies, packed with sausage, cheese, and veggies. They’re a tasty, low-carb way to fuel your morning and perfect for on-the-go breakfasts.

Ingredients

• 4 oz pork sausage
• 1/2 cup onion, chopped
• 1/2 cup green peppers, chopped
• 3/4 cup almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon baking powder
• 3 eggs
• 1 cup cheddar cheese, shredded

Instructions

1. Step 1: Preheat your oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. Step 2: Heat a large skillet over medium heat. Add the pork sausage, chopped onions, and green peppers. Cook until the sausage is browned and the vegetables are soft. Remove from heat and allow to cool completely.
3. Step 3: In a mixing bowl, combine the almond flour, salt, black pepper, and baking powder.
4. Step 4: In a separate bowl, beat the eggs and stir in half a cup of shredded cheddar cheese. Add this to the dry ingredients and mix well until a sticky dough forms. Fold in the cooled sausage and vegetable mixture.
5. Step 5: Using a large spoon, drop spoonfuls of the dough onto the prepared baking sheet, spacing them apart. Because the dough is sticky, you may find it helpful to use the spoon to shape them.
6. Step 6: Gently press down on each cookie to flatten slightly. Sprinkle the remaining cheese on top of each. Bake for 8 to 10 minutes, or until the cookies are set and lightly golden. Baking time may vary depending on your oven.
7. Step 7: Let the cookies cool completely before storing.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the dough.
• Substitute pork sausage with turkey sausage for a leaner version.
• Try adding chopped spinach or kale for a boost of greens.
• Use a silicone spatula to help mix sticky dough more easily.
• If you prefer a softer cookie, reduce baking time by a minute or two.

Storage

Store cooled breakfast cookies in an airtight container or freezer-safe ziplock bag. They keep well in the refrigerator for up to 4 days or can be frozen for up to 3 months. To reheat, warm in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, these cookies are great for meal prep. Bake them in advance and store in the fridge or freezer to enjoy throughout the week.

Are these cookies suitable for a keto diet?

Absolutely. With almond flour and high-fat ingredients like sausage and cheese, these cookies are low in carbs and fit well within a ketogenic lifestyle.

Savory Keto Breakfast Cookies Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

These savory keto breakfast cookies are a delicious and convenient low-carb option perfect for busy mornings. Packed with flavorful pork sausage, sautéed veggies, almond flour, and melted cheddar cheese, they offer a satisfying and protein-rich start to your day. Easy to bake and ideal for meal prep, these breakfast cookies combine wholesome ingredients in a handheld, grab-and-go form.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 4 oz pork sausage
• 1/2 cup onion, chopped
• 1/2 cup green peppers, chopped

Dry Ingredients

• 3/4 cup almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon baking powder

Wet Ingredients

• 3 eggs
• 1 cup cheddar cheese, shredded (divided: 1/2 cup and 1/2 cup)

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C). Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
2. Sauté sausage and vegetables: Heat a large skillet over medium heat. Add the pork sausage, chopped onions, and green peppers. Cook until the sausage is browned and the vegetables are softened. Remove the skillet from heat and allow the mixture to cool completely.
3. Mix dry ingredients: In a mixing bowl, combine almond flour, salt, black pepper, and baking powder. Stir well to evenly distribute the ingredients.
4. Prepare wet mixture: In a separate bowl, beat the eggs thoroughly. Add half a cup of the shredded cheddar cheese to the eggs and mix to combine.
5. Combine mixtures: Pour the egg and cheese mixture into the bowl with the dry ingredients. Mix until a sticky dough forms. Then fold in the cooled sausage, onion, and pepper mixture until fully incorporated.
6. Shape cookies: Using a large spoon, drop big spoonfuls of the dough onto the prepared cookie sheet, spacing them evenly. The dough is sticky, so using the spoon to guide shaping works best.
7. Flatten and top: Gently press down on each mound to slightly flatten the cookies. Sprinkle the remaining half cup of shredded cheese evenly over the tops.
8. Bake: Place the cookie sheet in the preheated oven. Bake for 8-10 minutes, or until the cookies are cooked through and the cheese on top is melted and lightly golden. Baking time may vary slightly depending on the oven.
9. Cool and store: Remove cookies from the oven and allow them to cool completely on a wire rack. Once cooled, store in an airtight container or freezer-safe ziplock bag in the refrigerator or freezer for convenient grab-and-go breakfasts.

Notes

• Make sure the sausage mixture cools before mixing with the dough to avoid cooking the eggs prematurely.
• You can customize the vegetables by adding chopped spinach or mushrooms if desired.
• These cookies freeze well and can be reheated in the microwave or oven.
• For a spicier flavor, consider adding a pinch of cayenne pepper or paprika to the dry ingredients.

Keywords: keto breakfast cookies, savory keto cookies, low carb breakfast, pork sausage breakfast, almond flour cookies, ketogenic recipes