Start your day with these yummy low-carb and keto granola breakfast cookies! They're filling, sweet and crunchy, and perfect with coffee!
Yes, you can start your day with these sweet and crunchy keto granola breakfast cookies! These easy-to-make breakfast cookies are made with store-bought keto granola (or homemade), peanut butter, almond flour, Swerve Sweetener and Lily's sugar-free chocolate chips.
We typically make these granola breakfast cookies on the weekend, so we have take-and-go breakfast options for busy weekday mornings or for when we just want a yummy breakfast treat. Heck, these are even great as an afternoon snack.
As you might expect, they're pretty darn tasty with coffee. And since these are packed with nuts and peanut butter, they're quite filling.
These cookies take less than 10 minutes to prepare and about 10 or so minutes to bake. Each granola cookie is only 1 net carb. We hope you enjoy!
Just a few notes on key ingredients!
Keto granola: In this recipe, we use one of our favorite keto nut granolas, Low Karb, Keto Blueberry Nut Granola, but you can use another nut granola or even a homemade granola (check out our keto nut granola cereal or maple and keto pumpkin spice granola). You may also want to check out our review the best store-bought keto granolas.
Almond flour: Be sure to use blanched, super-fine almond flour in this recipe. We do not use coconut flour since it dries out the cookies.
Sugar-free semi-sweet chocolate chips: Sugar-free chocolate chips make this recipe! We recommend Lily's no-sugar, semi-sweet baking chips. You may also use Lily's dark chocolate chips if you like.
Sugar-free peanut butter: Be sure to use natural peanut butter with no sugar added. We use Santa Cruz Organic Light Roasted Creamy Peanut Butter. You could also substitute the peanut butter with almond butter.
Swerve Brown Sweetener: We use Swerve Brown Sweetener, but you can use another brand of brown erythritol sweetener. We use brown erythritol since it adds sweet maple undertones.
How to Make
STEP 1: In a large bowl, combine the dry ingredients: keto granola, almond flour, sugar-free chocolate chips, baking powder and salt. Stir together until well combined.
STEP 2: In a separate bowl, mix the wet ingredients together. To do so, first melt the peanut butter in the microwave until soft. Then, stir in the Swerve brown sweetener. After, stir in the egg until well combined.
STEP 3: Pour the wet ingredients into the bowl of dry ingredients and stir together to combine. The dough will be be very thick so we recommend getting in with your hands and squishing it together to get it well combined.
STEP 4: With a tablespoon, spoon out a heaping tablespoon of cookie dough and place on the lined baking sheet. Place each cookie two inches apart from one another. When the baking sheet is full, lightly flatten the top of each cookie with the bottom of a drinking glass. Put the pan into the oven and bake for 10 or so minutes until cookies are lightly golden.
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Keto Granola Breakfast Cookies
- 1 ¼ cup Nu Trail Low Karb Keto Blueberry Nut Granola (or other favorite keto nut granola)
- ⅓ cup almond flour
- ¼ cup Lily's sugar-free semi-sweet chocolate chips
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup Santa Cruz Organic Light Roasted Peanut Butter or other no sugar added peanut butter
- ⅓ cup Swerve brown sweetener
- 1 egg
- Get started: Pre-heat the oven to 350 degrees and line a rimmed baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, add the dry ingredients: Low Karb Granola, almond flour, sugar-free chocolate chips, baking soda and salt. Stir together until well combined.
- Mix wet ingredients: In a separate bowl, mix the wet ingredients together. To do so, first melt the peanut butter in the microwave until soft. Then, with a spoon, stir in the Swerve brown sweetener. After, stir in the egg until well combined.
- Combine: Pour the wet ingredients into the bowl of dry ingredients and stir together to combine. The dough will be be very thick so you may need to use your hands to combine.
- Bake: With a tablespoon, spoon a heaping tablespoon of cookie dough and place on the lined baking sheet. Place each cookie two inches apart from one another. When the baking sheet is full, lightly flatten the top of each cookie with the bottom of a drinking glass. Put in the oven and bake for 10 or so minutes, until cookies are lightly golden.
I have made these Trail Mix Breakfast Cookies three times now and they are
absolutely delicious! Twice I used cinnamon crunch granola with dark chocolate
chips and once I used strawberry crunch granola with white chocolate chips.
These are definitely worth making.
I'm so happy to hear! Love the idea of strawberry crunch granola and white chocolate chips. I've got to try that.
Hello. Is the correct ingredient baking powder or baking soda?
Sorry for the confusion. It's baking powder. I'm so glad you asked this question since I realized I had baking soda in the text of the post and baking powder in the recipe card. I've updated the post to fix this and appreciate you reaching out!