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!
You can grab a copy on The Everyday Ketogenic Kitchen on Amazon! *Affiliate link
- 8 oz cream cheese softened
- 3 large eggs room temperature
- 1/4 cup plus 2 tbsp coconut flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 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.