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As the popularity of the ketogenic diet continues to soar, more individuals are seeking innovative ways to enjoy nutritious meals without sacrificing flavor. The keto diet, known for its low-carb, high-fat, and moderate protein approach, has prompted the development of a plethora of meal options that cater to those looking to maintain their energy levels while staying within their dietary guidelines. One such delightful creation is the Savory Spinach & Cheese Keto Breakfast Cookies. These cookies offer a convenient, portable breakfast alternative that is not only easy to make but also packed with essential nutrients.

Healthy Savory Keto Breakfast Cookies

Start your mornings off right with Savory Spinach & Cheese Keto Breakfast Cookies! These delicious, low-carb cookies are perfect for anyone on a ketogenic diet. Made from wholesome ingredients like almond flour, spinach, and cheese, they’re packed with flavor and nutrients. Easy to prepare and portable, these cookies make for a nutritious breakfast option that fuels your day. Try this creative twist on breakfast and enjoy a satisfying meal that aligns with your health goals!
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Ingredients
  

1 cup almond flour

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 cups fresh spinach, finely chopped

2 large eggs

1/4 cup unsweetened almond milk

1 tsp garlic powder

1 tsp onion powder

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional for spice)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Prepare the Spinach: In a skillet over medium heat, sauté the chopped spinach until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

      Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, grated Parmesan, shredded mozzarella, baking powder, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Stir until well combined.

        Whisk Wet Ingredients: In a separate bowl, whisk the eggs and almond milk together. Add the sautéed spinach once cooled, and mix until fully incorporated.

          Combine Ingredients: Gradually add the wet mixture to the dry ingredients. Stir until a thick dough forms. If the mixture seems too dry, add an additional splash of almond milk.

            Form Cookies: Using a spoon or scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon.

              Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown and the centers are set.

                Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings:

                    15 minutes | 35 minutes | 12 cookies