Description
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.
Ingredients
- 1-½ cup Almond Flour
- 2 Tablespoons Coconut Flour
- ½ cups Melted Butter
- 2 Large Eggs
- 1 teaspoon Vanilla
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- ½ cups Sliced Almonds
- ½ cups Hemp Hearts
Preparation
Preheat oven to 350ºF. Line a sheet pan with parchment or a silicone baking mat.
Mix 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 for 13 minutes, or until the bottom edges start to turn golden brown. Remove from oven and let cool completely.
Store in the refrigerator in an airtight container for up to 1 week.
Nutrition per cookie: 160 calories, 15g fat, 5g sat fat, 4g carbs, 2g fiber, 5g protein
Note: To freeze baked cookies, leave them on the sheet pan to set. Then put them in the freezer for 1 hour. Transfer to a freezer safe container and store in the freezer.
