My family went crazy over these keto diet-friendly savory breakfast cookies. They taste like a hybrid of a cheese biscuit and a frittata, two amazing things married into one savory bite. The perfect grab-and-go protein-packed breakfast!
You don't have to be on a ketogenic diet to enjoy keto-friendly recipes. I, personally, eat a balanced diet focusing on colorful vegetables and fruits, lean proteins, healthy fats (like olive oil, nuts, seeds, and avocados) and whole grains.
I'm of the mindset that you should do what's best for YOU when it comes to a healthy diet. There is not a universal black and white dietary prescription for everyone. What works for me isn't necessarily going to be the best diet for you.
We all have our own unique physiological makeup and can respond differently to certain foods. If you have food sensitivity issues and are unsure of where to start when tailoring a diet to your own individual needs, consult a dietitian about doing an elimination diet to figure out which foods trigger your symptoms. Reducing, or even eliminating, refined grains and processed foods can make a big difference.
I'm sharing this recipe as part of a review post for Carolyn Ketchum's new cookbook, The Everyday Ketogenic Kitchen. Carolyn is the talented, health-conscious foodie behind the blog, All Day I Dream About Food, where she shares delicious diabetic-friendly recipes.
Carolyn has a very interesting story behind her motivation to start a blog. She was a young, active, and slender mom when she was diagnosed with type 2 diabetes. Understandably, it was a big shock when she lived a healthy, fit, and active lifestyle. I can completely relate to being overwhelmed by a shocking diagnosis when I was diagnosed with breast cancer in the best shape of my life.
Something that Carolyn and I share in common is our mission to spread awareness and help others reduce their risk of disease and improve their health.
The Everyday Ketogenic Kitchen is full of delicious recipes that can be included in any healthy diet. It's an extremely useful resource for anyone thinking of trying out a ketogenic diet. In this cookbook you'll find:
- 150+ mouthwatering, low-carb, high-fat recipes, all made from fresh, accessible, whole-food ingredients and free of grains, gluten, and sugar
- Clear step-by-step photos for every recipe, plus tips for success
- Guides for stocking your ketogenic pantry and how to source the best ingredients
- Swaps and substitutions to accommodate other dietary restrictions
- Carolyn's best advice for living a successful ketogenic lifestyle
- A special section devoted to her favorite subject of all time: low carb, grain-free baking. They don't call Carolyn The Low Carb Baking Queen for nothing!
These melt-in-your-mouth Savory Breakfast Cookies are just one of the many tasty recipes you'll find in her gorgeous cookbook.
Savory Breakfast Cookies Are Perfect For Meal Prep!
*Carolyn's tip: These cookies store well in the fridge, so you can make a batch for the week. They taste best when gently warmed. You can easily swap in regular bacon or ham for the Canadian bacon.
Have you thought about trying the ketogenic diet? If so, how has it made a difference for you? I would love to hear your thoughts!
Savory Breakfast Cookies
- 8 oz cream cheese softened
- 3 large eggs room temperature
- ¼ cup plus 2 tablespoon coconut flour
- 2 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ lb breakfast sausage cooked and crumbled
- 6 slices Canadian bacon cooked and crumbled
- 1 cup shredded cheddar cheese about 4 oz
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, using an electric mixer, beat the cream cheese with the eggs until smooth.
- Add the coconut flour, baking powder, salt, pepper and garlic powder and beat until well combined.
- Stir in the sausage, Canadian bacon, and cheese.
- Spoon the mixture into 8 mounds on the lined baking sheet.
- Using wet hands, press the mounds down to a thickness of about 1 inch.
- Bake for 20-25 minutes, until golden brown and firm to the touch.
- Let cool on the pan for 15 minutes before serving.
- Store leftovers in the refrigerator for up to a week.
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This recipe is amazing! Do you by chance have the nutrient breakdown? Thank you
She really is an amazing cook and baker Beth! Per cookie: Calories: 245/ Fat: 17.1g/ Protein 12.7g/ Carbs: 5.4g/ Fiber 1.9g
Delicious and easy! Changed spices to suit our tastes, no salt but added chili and onion powder. Will make again! Thank you for sharing!
So glad you enjoyed them Tawnia!
Just made these tonight and they turned out perfect! Can’t wait for breakfast tomorrow!
Glad you loved them Jana!!
Think we can freez them?
I would think that these would freeze well as long as you freeze them in an airtight container.
Delicious! I used almond flour instead of coconut flour and I used the entire pound of browned sausage and no canadian bacon. I added 1/4 c. sliced green onions. Then using a 1/3 c. measuring cup, I formed 10 cookies.
PS Using the entire pound of sausage, I should have reduced the salt to 1/2 t. I used Hungarian hot paprika (1/4 t.) instead of black pepper.
love your version Laura! Sounds delicious!
I am easing into a low carb/keto diet and trying some new things this week for my kickstart next week. I made these last night and they smelled delicious when cooking and they tasted delicious this morning! I must have a smaller scoop as I was able to get 12 cookies out of my better. I omitted the canadian bacon and went with 1/2 sausage instead. You could make a lot of different variations with this recipe. I probably won't be able to use in my kickstart program as these have 5 carbs, but they will be a maintenance recipe for sure!
So glad that you enjoyed the recipe Beth! 🙂
I am not sure I ever saw this review but thanks so much! I am pinning and sharing!
Thanks so much Carolyn! They are amazing!!
These seem delicious, so much so that I went to make them as soon as I saw this post, but I am out of cream cheese! Noooo! Think there is any substitute for that? So I can get on it right away? Or no, and have to wait until I do groceries again? Thank you for any help.
I'm afraid they won't be the same without the cream cheese. Sorry!
Made these tonight and they are great!!! Will definitely be adding them to my permanent menu.
So happy that you loved them Nichole! Thanks for the feedback! 🙂
Omg...I've found another Amee! Cool! And you have good recipes! I'll be trying these soon.
So cool!! 🙂 Very nice to "meet" you! I hope that you enjoy the recipes! Come hang out with me on Insta sometime, too!
Delicious!!! Do you have the breakdown of cal., carbs, protein.
My family lived them
Hi Aundriea! I'm so glad that your family loved these cookies! I'm sorry, I don't have the nutrient breakdown on these.
Amount Per Serving
% Daily Value *
Total Fat 22 g. 34 %
Saturated Fat 12 g. 58 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat. 0 g
Cholesterol 130 mg. 43 %
Sodium 596 mg. 25 %
Potassium 84 mg. 2 %
Total Carbohydrate 5 g. 2 %
DietaryFiber 1 g. 5 %
Sugars 2 g
Protein 12 g. 24 %
Vitamin A. 14 %
Vitamin C. 0 %
Calcium. 16 %
Iron. 6 %
Thank you for posting the details Sherry!
I've been looking for a tasty, no nonsense breakfast i can prep and then eat at work - these are amazing! I'm my rotation now as a firm favourite, and every time I make them my colleagues are all jealous! I pop them in the toaster to warm them through and enjoy with a cup of tea. Thank you so much!
So glad that you love them Allie!
Can you use AP or cup4cup flour as replacement for coconut? Are the measurements the same? Thanks
Hi Melissa! The texture of the coconut flour tends to be drier, so I'd have to test the ratios for the ap flour to know for sure. If you give it a try, let me know how it turns out!