If you are on a keto diet, your breakfast should be low in carbs and if you’re like me, you prefer to have something portable for breakfast, just like these delicious keto coconut cookies.
These coconut cookies use hemp hearts which are more nutritious and healthy for you. These cookies are portable and can be eaten on the go. They are also vegan, gluten-free, and grain-free.
Ingredients:
Hemp Hearts: I’ve got a third of a cup of hemp hearts, which are just shelled hemp seeds.
Shredded Coconut: Then, you’re going to need one-half cup of shredded coconut. Make sure that’s unsweetened. I got mine at Bob’s and it’s just shredded coconut with a little preservative. There’s no sugar at all in that.
Eggs: Then you’ll need three large eggs.
Coconut Flour: One-quarter cup of coconut flour.
Coconut oil or butter: Then you need a quarter cup of coconut oil or butter that is melted and cooled. I use butter and that measured out to 55 grams.
Pumpkin pie spice: The next thing it calls for is two teaspoons of pumpkin pie spice. If you don’t find pumpkin pie spice, where you live, try mixed spice. Again, that’s two teaspoons of that.
Walnuts: Then we’ll need one-third cup of walnuts, chopped,
Salt: just a dash of Himalayan salt.
Sugar Replacement: And then lastly, you’ll need one-quarter cup of your sugar substitute of choice. I’m using stevia.
Preparation:
Okay. So you’ll want to line a baking sheet with parchment paper or baking paper and set that aside.
Preheat, your oven to 350 Fahrenheit or 180 Celsius.
So to start with, you’re gonna need a medium-sized bowl and we will mix all the dry ingredients. So there’s the hemp hearts, coconut, coconut flour, sweetener, just a dash of salt, mixed spice or pumpkin pie spice, and chopped walnuts. Now, just use a whisk to blend that all together.
So now in a smaller bowl, we’re going to mix the eggs, which I’ve already got in there in our melted oil or butter. And we’ll mix that together well.
Now we’re just gonna mix that liquid in with the dry ingredients. Mix it together.
And now we’re just going to leave that sit for about five minutes to let the coconut flour sort of absorbing any excess liquid.
You will it gets thicken up quite a bit.
Making Delicious Keto Breakfast Cookies with Hemp Hearts
So now you just need to take it by approximately one tablespoon amount size and put it in whatever shape you want on your baking sheet. It says it should make 14 cookies.
So, because you’re meant to get 14, I found, I actually had to go back and use just a little bit more in each of mine. So instead of about a tablespoon, maybe make that a good heaping tablespoon, or even a tablespoon and a half. You can see they’re a little bit larger than an actual tablespoon. Now optional, if you want to, you can sort of sprinkle some extra nuts or even, um, coconut on top of the cookies. Totally optional.
Now we’ll just pop those in our preheated oven for 15 minutes. That’s been 15 minutes as you can see, they didn’t really spread out or anything, which is good. They’re a little bit golden brown. Perfect.
So I’m just going to let those cool enough to handle them. So they don’t fall apart on me right away, but they feel pretty good.
So there you have it, keto breakfast cookies. Now they do have about 5.2 grams of carbs per cookie. I’d use this as an occasional treat or you’d want maybe two of them to have for breakfast, with nothing else. They are nice and light. Try this recipe at your home and let me know how it turns out in the comment below.
Delicious Keto Breakfast Cookies with Hemp Hearts
Ingredients
- 1/3 cup hemp seeds
- 1/2 cup shredded coconut, unsweetened
- 3 large eggs
- 1/4 cup coconut flour
- 1/4 cup coconut oil or butter (melted and cooled) or olive oil
- 2 teaspoons pumpkin pie spice* (or mixed spice)
- 1/3 cup walnuts, chopped
- dash himalayan salt
- 1/4 cup sugar alternative (such as Swerve, Sugar 2.0)
Instructions
1. Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Set aside a baking sheet lined with parchment paper.
2. In a medium mixing bowl, combine the dry ingredients.
3. Combine the coconut oil and eggs in a small mixing dish. Toss in with the dry ingredients. Allow 5 minutes for the flour to absorb the liquid.
4. Form each cookie dough (tbsp) into the desired shape (width and height). Additional walnut and coconut pieces can be sprinkled on top (optional). Bake for 15 minutes in the oven.