These savory breakfast cookies are perfect for a keto-friendly and paleo diet. Packed with almond and coconut flour, they are low in carbs and high in flavor. Loaded with bacon, veggies, and Parmesan cheese, they make a satisfying breakfast or snack option.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup flaxseed meal. 1/4 cup grated Parmesan cheese. 2 tsp baking powder. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp sea salt. 1/4 tsp black pepper. 1/4 cup diced cooked bacon. 1/4 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 cup chopped fresh spinach. 2 large eggs. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the almond flour, coconut flour, flaxseed meal, grated Parmesan cheese, baking powder, garlic powder, onion powder, sea salt, and black pepper. Stir in the diced bacon, green bell pepper, red onion, and chopped spinach. In a separate bowl, whisk together the eggs, melted coconut oil, and unsweetened almond milk. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Use a cookie scoop or your hands to form dough into cookies on the prepared baking sheet. Flatten each cookie slightly with a fork to shape them. Bake in the preheated oven for 15-18 minutes, or until the cookies are golden brown and firm to the touch. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these keto-friendly savory breakfast cookies as a delicious and nutritious morning treat!
Prep Time: 15 minutes
Cook Time: 18 minutes
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