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Keto Nuts & Berries Breakfast Cookies

Print Recipe
Total Time 28 minutes
Servings 12
Calories 182 kcal

Ingredients
  

  • 1 Tbsp coconut oil
  • 1 pouch SuperFat Protein
  • ¼ cup milk of choice
  • 1 Tsp almond extract
  • 2 cups almond flour
  • 3 Tbsp coconut sugar (or keto sweetener of choice)
  • 1 Tsp baking powder
  • ½ Tsp sea salt
  • ¼ cup pecans
  • 3 Tbsp unsweetened shredded coconut
  • 3 Tbsp unsweetened dried cranberries (omit for keto)

Instructions
 

  • Preheat oven to 350F.
  • Line a baking sheet with parchment paper. Set aside.
  • In a small pot, combine coconut oil and SuperFat Protein over medium heat. Whisk 2-3 minutes, until combined.
  • Remove from heat. Add milk and almond extract. Whisk to combine.
  • In a large mixing bowl, whisk together almond flour, coconut sugar, baking powder, and sea salt.
  • Add SuperFat Protein mixture to the almond flour mixture. Mix until a dough forms.
  • Fold in pecans, shredded coconut, and cranberries.
  • Scoop about 1 Tbsp dough and roll into a ball. Flatten into a disc and place on prepared baking sheet to make 12 cookies.
  • Bake 16-18 minutes, until just golden.
  • Remove to wire rack. Cool completely.

Nutrition

Calories: 182kcalCarbohydrates: 10gProtein: 5gFat: 15gSodium: 151mgFiber: 3gSugar: 6g
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