Low carb cookies for breakfast? Since these chocolate walnut breakfast cookies have less than 2 net carbs, plus more than 6 grams of protein per cookie – that’s a yes for me!
I packed this keto cookie recipe with protein on purpose. I wanted a filling breakfast option for when you’re on the hunt for keto breakfast ideas without eggs. This recipe also leaves out any kind of sugar substitute to help you crush through cravings without the blood sugar spike that comes with too many overly sweetened foods on a keto diet.
Before we talk about the reasons you should try these keto almond flour cookies for breakfast, I wanted to let you know this blog contains affiliate links. I may receive a small commission if you click through.
I also link to the same info that helped me lose 100 pounds with a keto lifestyle. Click through those links so the information can help you too!
Keto Chocolate Walnut Breakfast Cookie Ingredients
The ingredients for this keto recipe are pretty straight forward. Like most keto chocolate chip cookies, you’ll need simple ingredients like almond flour, softened butter, a large egg, baking powder and vanilla extract. There’s also a few extra ingredients for taste, which include dark chocolate and chopped walnuts.
When it comes to the keto chocolate chips, I chop 90% dark chocolate into dark chocolate chips. I skip keto-friendly chocolate chips since they usually contain added sweeteners. The sweeteners used can sometimes lead to undesirable side effects. More on that in a minute.
You may also notice another unusual ingredient on the dry ingredients list. In order to get best results on a keto diet, I like to find ways to sneak a high quality collagen protein into my plan. Low carb chocolate chip cookies are the perfect spot since you hardly even notice it’s there.
Collagen gives these cookies a chewy texture. Better yet – collagen provides health boosting protein to help with a healthy gut, better skin and nails, and it may even improve weight loss.
Even with all of the amazing benefits that come with collagen, I mostly add it to these cookies since eating more protein can help keep you full. While I love to eat keto cookies for breakfast, I love them even more when I don’t feel hungry an hour after eating a few.
While you can find collagen at some grocery stores, I prefer to order mine through Thrive Market. We go through a lot of this stuff since I sneak it into my kid’s low-sugar juice to keep them healthy. When I order through Thrive, I save $5 per can – so it’s definitely worth the annual member fee for our family.
A Word About Keto-Friendly Sweeteners
You may be asking where’s the monk fruit sweetener? What about the sugar alcohols found in most low carb recipes?
While it’s true you should avoid added sugar in keto almond flour recipes, I also prefer to avoid keto sweeteners that are processed in a lab whenever possible.
Even though I lost more than 100 pounds keeping low carb sweeteners in my keto meal plan, I found they led to cravings for regular sugar and weight regain. A few years back, I weaned myself off of sweeteners typically found on a low carb diet and I never looked back. While I may have a little bit of keto sweetener every now and then, it’s no longer a staple in my keto desserts.
If you don’t struggle with cravings when you add in keto sweeteners, by all means – do what works for you. You can even pick up this free keto sweetener guide to learn the best sweetener options and how to convert them in various recipes.
How to Make Keto Chocolate Walnut Cookies
The first step is to pull out the egg and butter since you want these ingredients to be at room temperature. The butter is easiest to work with soft, and using dairy ingredients at room temperature helps produce a fluffy cookie.
Next, line a cookie sheet with parchment paper. This makes cleanup a breeze, so don’t forget this step.
Once the butter has softened, add it into a large mixing bowl with the vanilla extract. Use a hand mixer to whip the butter and vanilla extract together.
While almond butter didn’t make the wet ingredients list in the original recipe, if you want a cookie with even more flavor and a softer texture, feel free to add in a half cup of almond butter into this cookie recipe prior to whipping the butter and vanilla extract together.
After the butter is whipped with the vanilla extract, add in the egg and mix again. Combine the wet ingredients well with the hand mixer.
After all of the wet ingredients are combined, it’s time to add in the dry ingredients. Pour the almond flour, collagen and baking powder on top of the wet ingredient mixture.
Use the hand mixer to combine the ingredients until they make a cookie dough. Mix only long enough to form the dough since you don’t want to over-mix the flour.
Once you have the perfect texture, pour the chopped walnuts and dark chocolate on top.
If you didn’t already meal prep these ingredients, they’re both easy to chop with a nut chopper. If you don’t have one on hand, I’ve used a large knife in the past. The nut chopper is so much easier, so definitely get one to use next time.
After you add the nuts and chocolate into the cookie dough, it’s time to get messy! Use your hands to combine these ingredients into the almond flour cookie dough.
When the low carb almond flour cookies ingredients are well combined, scoop the dough onto the lined baking sheet in 1 tablespoon increments. You can either use a cookie scoop, or just use an actual tablespoon. Once all of the dough is on the cookie sheet, use your hands to roll it into a ball.
Let’s Get Ready to Bake
Next you’ll want to add the cookie dough balls into the fridge to allow the dough to chill for 15 minutes. This will help hold some of the cookie shapes. The dough does flatten a little while the recipe bakes, but it will spread out much more if you don’t allow the cookie dough to chill.
It’s also time to preheat the oven to 350 degrees F so it’s warmed up to bake your cookies once you pull them from the fridge.
Once the dough has time to chill and the oven is ready, add the cookies into the oven and bake them until the centers are fully cooked and the edges are lightly browned. This should take 20 – 25 minutes.
After the cookies are fully baked, allow them to cool before transferring them into an airtight container. All of that chocolate will be nice and gooey, so this recipe needs time to cool.
The Easy Keto Cookies for Breakfast Wrap Up
These delicious cookies come to the rescue if you have a sweet tooth on keto. They’re the best cookies to eat for breakfast since each cookie is packed with healthy collagen protein. If you need a sweet treat after a protein packed breakfast of eggs and bacon – even better!
Looking for even more sweetener free cookies? These two ingredient peanut butter keto cookies are another easy recipe you’ll love. Chocolate pecan balls are also an amazing keto treat you’ll fall in love with at first bite. They’re the best keto cookies I’ve had by far.
Want a keto cookies no bake recipe? These cookie dough fat bombs are the perfect treat you can have on hand anytime you crave cookie dough.
Don’t forget to save this recipe to your keto desserts Pinterest board. Sharing is caring. Please share all of the healthy fat love of this blog with your friends on social media.
Keep scrolling for the recipe card and nutrition information.
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Chocolate Walnut Breakfast Cookies | Keto Cookies Almond Flour Recipe
More Delicious Keto Desserts from Eating Fat is the New Skinny:Print
Keto Walnut Chocolate Breakfast Cookies
A delicious keto breakfast cookie that’s packed with collagen and no added sweeteners.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 - 60 mins
- Yield: Recipe Serves 28 1x
- Category: Keto Dessert Recipes
- Method: Oven
- Cuisine: Keto / Low Carb
- Diet: Diabetic
- 1 & ½ cups almond flour
- 20 tbsp collagen protein
- 8 tbsp butter, softened
- 1 large egg, room temperature
- 3 oz dark chocolate, chopped
- ½ cup walnuts, chopped
- ½ tbsp baking powder
- 1 tsp vanilla extract
- Line a baking sheet with parchment paper and set aside.
- Add the softened butter and vanilla extract into a bowl. Whip together with a hand mixer until well combined.
- Add in the egg and mix again.
- Add the almond flour, collagen and baking powder into the wet ingredient mix. Mix again with a hand mixer. Do not overmix the dry ingredients.
- Pour the chopped chocolate and walnuts on top of the cookie dough mixture. Use your hands to combine all of the ingredients together.
- Scoop the cookie dough onto the lined cookie sheet in 1 tbsp increments. Roll the dough into a ball shape with your hands.
- Allow the dough to chill in the fridge for 15 minutes. Preheat the oven to 350 degrees F. while you wait for the dough to chill.
- Bake the chocolate walnut breakfast cookies for 20 – 25 minutes.
- Allow them to cool before transferring into an airtight container.
- Store in the fridge to keep these fresher longer.
- Serving Size: Recipe Serves 28
- Calories: 110.6
- Sugar: .5
- Sodium: 42.8
- Fat: 8.9
- Saturated Fat: 3.4
- Carbohydrates: 2.4
- Fiber: 1.2
- Protein: 6.4
- Cholesterol: 15.4
Keywords: Keto Cookies Almond Flour, Keto Cookie Recipe with Almond Flour, Low Carb Cookies with Almond Flour Recipe