This healthy, savory keto breakfast cookies recipe taste like an omelet and biscuit rolled into one. Full of savory and healthy ingredients for a low carb breakfast on the go. Each cookie has only 2.9g net carbs. Freezer friendly too and great for breakfast meal prep.
You might also like this low carb breakfast pizza recipe!
Ok I’m calling these cookies but they are really more of a biscuit texture. Cookies sound more fun and who doesn’t want to eat cookies for breakfast!
I wanted something different that I could freeze and then microwave when I wanted a quick breakfast or lunch on the go so I made these savory keto breakfast cookies.
They are low carb, gluten free, grain free and most importantly delicious. I used the ingredients that I often use in my omelets: sausage, onions, peppers and cheese. Add a little almond flour and eggs and voila, healthy savory breakfast cookies.
These makes a great freezer friendly breakfast whether or not you are on a keto diet and great for breakfast meal prep. Check out all the comments below to see how your whole family will enjoy them.
Other freezable keto breakfast recipes.
I have other freezable low carb breakfast ideas for you. Try one of these freezable, grab and go breakfasts and stick to your low carb diet.
- Freezable Breakfast Burritos
- Low Carb Breakfast Sandwiches
- keto omelet waffles
- low carb biscuits and sausage gravy
- turkey sausage patties or sausage and egg cups
All of these make for quick breakfasts but I sometimes eat them for lunch too.
I have two other versions of this recipe that I’ve made recently and they freeze well too. One is an all vegetable version and the other is a meat lover’s version.
Recipe ingredients I used.
All you need to make these healthy savory cookies are a few wholesome ingredients – ground almond flour, baking powder, eggs, onions, peppers, breakfast sausage and shredded cheddar cheese. You can also use almond meal.
This is a really simple breakfast recipe and you can definitely make it your own. If you scroll down to the comments you will see how many people made these a little differently to fit their tastes. They also have some great substitute ideas.
How to make savory keto breakfast cookies.
These savory keto cookies are really easy to make so you might want to even double the batch and freeze them. Here’s how to make them.
- Preheat oven to 375°F. Cover a baking sheet with parchment paper or a silicone liner or baking mat.
- Get out a skillet and heat to medium heat. Add the onions, peppers and sausage to saute them until the vegetables are soft and the sausage cooked through. Let the sausage mixture cool completely.
- In the meantime get out a medium bowl and add the dry ingredients (almond flour, salt, pepper and baking powder).
- In a separate bowl beat eggs, then add ½ cup of the cheese. Add these wet ingredients to the almond mixture and mix well. Lastly add in cooled sausage mixture and mix to combine.
- Next form the dough into a little cookie shape and then place on the prepared baking sheet or baking tray.
- Place in the oven and bake cookies for about 8-10 minutes until lightly golden brown and cooked through. Cooking time may vary. Let these healthy breakfast cookies cool completely before eating. The texture is more of a biscuit than a crumbly cookie.
If freezing, let cool completely and then place in an airtight container or freezer bag. To defrost, just microwave for a minute or so until heated through. Please scroll down to view the printable recipe card.
This recipe made a batch of 12 sizable breakfast cookies. Personally I would eat two for breakfast. There are only 2.9g of carbs per cookie and 8.2g protein so to me that’s a decent breakfast.
Well I hope you like these healthy and gluten free breakfast cookies as much as I do. If you are on a low carb diet, sometimes variety is helpful. Even if you aren’t on a ketogenic diet, I think you and your family will like this low carb breakfast option because they are quite tasty.
So freeze a few and then heat in microwave while you grab a cup of coffee and you can head out the door with a healthy portable breakfast. Enjoy!
The nutrition information for 1 of these delicious keto breakfast cookies is:
127 cals / 8.9g fat / 3.3g carbs / 0.4g fiber / 8.2g protein = net carbs 2.9g
Reader Frequently Asked Questions
- How many would make a good portion? – I like to eat 2 of these keto breakfast cookies as they are very filling.
- Can I swap out the peppers, onions, sausage? – Yes there are a lot of substitution options. You can use hot peppers, or take out the onions. Add different spices if you like. Some people have tried bacon or just used sausage and cheese. Just remember the carb counts will change. Also make sure you use the same amount of flour, baking powder and eggs.
- How do you freeze these? – I keep mine in a baggie and try to get all of the air out. You can also keep them in a container. They should last at least 3 months in the freezer.
- Do your freeze them individually? – I don’t but you might have a problem of them sticking together. If you are using a container, lay them out side by side and place a piece of wax paper between layers. If using a baggie, they should be easy enough to break apart.
- How do you reheat them? – Just pop frozen breakfast cookies in your microwave for 30-60 seconds if frozen. You could also just thaw them at room temperature. They can be eat hot or at room temperature.
- The batter is too runny. Did I do something wrong? – It might be the size of your eggs. Just add a bit more flour until your get the consistency of a cookie batter.
- Can I make these into muffins? – One reader sprayed a muffin tin and baked for 13 – 15 minutes. Try them and make sure they are cooked through but let them set before eating.
- I get a different carb count that you. – My suggestion is that everyone enter in their own nutritional information for carb counts. I use the LoseIt app for all of my recipes. Different calculators can get different results because it all depends on different brands of ingredients. Also most calculators have user inputs to their database which can be inaccurate. That is why I think everyone should use their own calculations.
- Can I substitute flours? – All flours act differently. Coconut flour need much more liquid and you use less of it than almond flour. If you are using other flours than almond flour, just make sure the amount is the same you would use for regular flour. That is almond flour in this recipe is the same amount you would use for regular wheat flour.
- I’m vegetarian, can I use soy sausage or cheese? – Yes they are easy substitutions.
- Can I make the mixture the night before and bake them fresh in the morning? – Yes, just make sure to mix them well and they should be fine.
- Do I use raw or sautéed sausage? – I sautéed the sausage with the onions and peppers first. However you can also use it raw. The peppers and onions should not be used raw because they might still be crunchy after baking. If you chop them up very finely they may be ok.
- Are these good for diabetics? – Yes they are low carb and the sugar counts are fairly low. Some of my readers are diabetics who make them.
- What can I use for a dairy free option? – Some readers have used nutritional yeast instead of the cheese. I have not tried this so I’m not sure how much to use.
- I follow THM diet. Are these these an S? – I’m sorry I do not know the rules of this diet. One reader says that they are are an S. She said that two of them made with the THM flour, egg beaters and turkey sausage would still be a fuel pull. I’m just passing this information on from a reader so I can’t say if it is accurate or not. Please check the comments for her information.
- What are the consistency of the final “cookie”? – I would say they are like a biscuit. They are soft and airy and have a chewy texture and not a crunchy one like some cookies.
- When you cook the sausage is it sliced or do you take it out of the casing? – I use raw sausage from a roll, like Jimmy Dean’s. I don’t use the links. If you want to use the links you can take the casings off or not. It will still work out fine but it will be a bit different.
- I must have done something terribly wrong then. I’m sure I followed the recipe. Mine cracked and were crumbly and dry. – The cheese, eggs and sausage should all add enough fat the recipe to make the cookies moist. Make sure you are using the correct amounts of the flour. Check the picture of the “batter” in the post to compare to yours.
You might also like these keto breakfast ideas – 5 keto omelettes and savory zucchini chaffles.
Savory Keto Breakfast Cookies Recipe
This keto breakfast cookie recipe is like an omelet and biscuit rolled into one. Full of tasty savory ingredients for a low carb breakfast on the go. These are naturally gluten free and have only 2.9g net carbs per cookie and freezer friendly.
Ingredients
- 4 oz pork sausage
- ½ cup onion, chopped
- ½ cup green peppers, chopped
- ¾ cups almond flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon baking powder
- 3 eggs
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 375°F. Get out and cover a cookie sheet with parchment paper or silicone mat.
- Heat up a large skillet to medium heat then saute sausage, onions and peppers until the sausage is browned and the vegetables soft. Take off heat and let cool completely
- In the meantime get out a a mixing bowl and add the dry ingredients (almond flour, salt, pepper and baking powder).
- In a separate bowl beat eggs, then add ½ cup of the cheese. Add to the flour mixture and mix well until a sticky dough forms. Lastly add in cooled sausage mixture and mix to combine.
- Place a big spoonful of mixture onto the parchment paper as you would to make cookies. Dough is sticky so try to use the spoon as well you can.
- Press down gently on each cookie to flatten a little. Sprinkle remaining cheese on top and bake for 8-10 minutes. Note baking time may vary. Let cookies cool completely then store in an air-tight container or freezer safe ziplock bag in the refrigerator or freezer.
Notes
The nutrition information for 1 of these healthy breakfast cookies is 127 cals / 8.9g fat / 3.3g carbs / 0.4g fiber / 8.2g protein = net carbs 2.9g
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 127Net Carbohydrates: 2.9g
Gina says
I have an egg allergy. Do you think I could use bob’s red mill egg replacer successfully?
Denise Wright says
Hi Gina, I have never used that but I think it would work. I googled it and it seemed that others have used it in biscuit recipes which this recipe is very much like. I hope that helps!
Kate says
I’ve been making these for years. I don’t do keto, but these are my favorite breakfast.
I do find I need to cook them closer to 15 minutes or they are too soft and just fall apart.
Denise says
Hi Kate, so glad you like them. Thanks for coming back and sharing your cooking tips as it might help other readers when making these!
Beth Norref says
Doubled this recipe and used 1 1/2lbs sausage. Your recipe is delicious. Thank you for sharing. This is a great meal prep for me and my husband. We go in at 5 am daily and what a great addition to our diet foods.
Denise says
Hi Beth, I’m so happy you like it! Thanks for coming back to share your experience. I appreciate it!
Linnie says
So easy to make and soooo good. Not Keto but loved it💕
Denise says
I’m so glad you liked them Linnie!
Sandi says
I’m not sure why these wouldn’t fit into a keto eating plan. At 2.9g net carbs, I could fit a couple of these into my 20g carb day….
Susan says
I have made these twice, the 2nd time I accidentally doubled the sausage & we really liked the extra meat in ours. These are an easy low carb healthy breakfast option. We freeze some to have them when we need something fast for an on the go day.
Denise says
Hi Susan, thanks for sharing. This is a very forgiving recipe and you can change it up so many ways. So glad you like them!
Tina Decker says
Found this recipe through Pinterest and am in L O V E!
I was looking for a muffin or bread recipe but found this instead.
I’m not worried about carbs so I substituted all-purpose flour 1-for-1. I also didn’t have onion or pepper so I omitted those. I doubled the recipe and it made 12 large cookies, each perfect for breakfast on the go, which is great as I typically end up eating while driving to work. I cooked mine for a total of 13 minutes as they were larger than the original recipe.
I just pulled them out of the oven about 15 minutes ago and had two for dinner with a bit of ketchup to dip them in. AMAZING!! Thank you so much for sharing! I can’t wait to play with the recipe…so many options-right off I’m thinking pizza style or cheeseburger style or buffalo chicken style…mmmm
Denise says
Hi Tina, I’m so glad you liked it. Thanks for sharing your tips. They are always helpful to my readers. And you are right there are so many different ways to vary it. I have an all veggie version and a meat lovers one too!
Carole says
OMgosh! My new favorite breakfast recipe – easy and healthy and so thankful that you have shared this. I pretty much follow the recipe but I don’t use sausage meat, I use either lean ground pork, turkey or chicken (about 1/2 of one of the packs in the store) and season it myself with my fav sausage spices like thyme and sage. I skip the peppers – not for me and just use the onions. Other than that, I use oat flour since what I usually have and works perfect. So hard to only eat 2!!! Love it!
Denise says
Hi Carole, so glad you liked them. I do the same thing as you sometimes with seasoning the ground meat with sausage seasonings. Thanks for coming back and sharing your tips and thoughts!
Resort Lady says
I am GF & hubby is diabetic – this is PERFECT for both of us. I happen to have a pound of mild Italian sausage in the refrigerator & some shredded mozzarella. Sounds perfect for lunch “cookies”. Thanks for the recipe
Denise says
So glad you like them! Thanks for commenting and sharing your tips. You really can change it up anyway you want.
Crystal says
The 4oz of sausage seems low. A role of sausage is 16oz so you’re saying to only use 1/4 of it? And your picture looks like a lot more than 4oz.
Denise says
Hi Crystal, yes it’s only 1/4 of a 16 oz roll of sausage. I think I used a smaller size skillet so maybe it looks like more. You could certainly use more than 4 oz if you want. It won’t effect the carb count much at all. Hope that helps!
Crystal says
Thank you 😊
Rebecca says
Carole, did you sub the oat flour 1:1 or did you adjust the amount?
Lola says
Such an easy, forgiving recipe. The step by step instructions couldn’t be more simple and clear. Thank you for a recipe that even a less than enthusiastic cook can make and be proud of!
Denise says
So glad you liked it! Thanks for the kind words.
Mowse says
This is the second week in a row I have made these for breakfast. The first week I used Trader Joe’s sweet Italian chicken sausage, onion, spinach and Trader Joe’s unexpected cheddar in them. Using my cookie disher it made eight sizable cookies, which equaled the perfect breakfast for the four days I worked last week. This week I just did onion, broccoli and a mix of cheese and only got six sizable cookies. I realize I need to use something smaller than my cookies disher, because it is not enough for the week, however maybe I could get away with just eating one cookie and something else with it. Needless to say they are an amazing break from the egg bites I had been making. I am excited to try all sort of variations on the savory cookie theme.
Denise says
Hi Mowse, I’m so glad you liked them. I have two other recipes similar to this one. One is all veggies and the other all meats. Really you can put a variety of things in these. Thanks for coming back to comment and share you tips and experience.
https://mylifecookbook.com/keto-veggie-breakfast-biscuit/
https://mylifecookbook.com/meat-low-carb-biscuits-breakfast/
Mowse says
I am back to say that after last week which was a week of personal tragedy, I needed some comfort food. One of my favorite comfort foods is my grandfather’s lox, eggs, and onions. I added bits of smoked salmon, cream cheese, sauteed onions, and mustard greens for some veggies, in place of the peppers, sausage and cheese. Well instead of my usual ten to eight cookies this batch made eleven, and I just ate the extra. OMG it is soooo amazing!!!
Denise says
That sounds delicious! I’m sorry about your personal tragedy but thank you for coming back to comment and share you new creation. I know I want to try it!
Monica says
I can not eat cheese. Is there a substitute for it or can I just skip it. Thanks
Denise says
Hi Monica,
That’s a bit tough. The cheese keeps it together well. The egg might be enough but I’m not sure. Can you try a dairy free cheese? That might work. Sorry I’m not more help.
Sandy says
Just don’t put the cheese in these. They’ll still turn out tasty. I put ground flaxseed in mine and that is good, too. Adds to the fluffiness, if you are wondering about the cheese adding to that goodness. The look of the cookies is more rustic and I like the texture difference as well as with cheese.
Twila Cornelius says
Excellent recipe. It can be as spicy or as mild as the sausage you choose. I used a spicy blend and then used about 1/8 cup of pico degallo mild in the bell pepper 1/2 cup measure to add a bit of flavor as well. I did use a gluten free flour as well. These were amazing.
Denise says
Hi Twila, so glad you liked them! Thanks for sharing your tips!
Lawrence says
I came across this recipe a few days ago and made my first batch yesterday. Followed the instructions, but added 1 cup of almond flour instead of 3/4th cup to make up for the moisture in my sauteed veggies and ground beef. I couldn’t be happier with the results.
I also had two for breakfast this morning. It reminds me of a breakfast burrito without the wrap.
I’ll be making a super large batch today using a 16oz roll of breakfast sausage, multicolor peppers, Vidalia onions, and green onions.
In case anyone is wondering, the scoop size is a 3tbsp cookie scoop. (large). It should yield exactly 12 cookies.
Denise says
Hi Lawrence, thanks for coming back and sharing your tips and thoughts on this recipe. It think it really helps the other readers. I’m glad you liked them!
Ginny says
Hi Denise,
These breakfast cookies are constantly made and stocked in our freezer! They are a favorite in my breakfast food rotation. I use sausage, bacon, and ham options, and have also added sun dried tomatoes, olives, and jalapenos; this recipe is healthy, flexible and delicious! Thank you for sharing!
Denise says
So glad you liked them Ginny!
Sandy Dallas says
Perfect!
Denise says
Glad you liked them!
Sophie says
Hi, what would you suggest as a substitute for the green peppers? My kids don’t enjoy cooked peppers not veggies that are cooked till they’re soft? Just omit? Trying to find healthy breakfast ideas and excited to try this soon!
Denise says
Hi Sophie you can just omit that if you want. This is a very forgiving recipe so you can change it up. Here is a meatlover’s version if that helps.
https://mylifecookbook.com/meat-low-carb-biscuits-breakfast/
and here is a sausage and cheese muffin recipe which is also very similar. https://mylifecookbook.com/low-carb-sausage-cheese-muffins/?swcfpc=1
Hope they like them!
Judy Cook says
can these be cooked in an air fryer?
Denise says
Hi Judy, I don’t see why not. You might have to put some parchment paper done first so it doesn’t fall inside. But I guess that depends on the type of air fryer you use. Let me know how it goes if you try it!
Nancy says
I made these today as part of refreshments for a gathering of about 50 people. I did not add the onions or peppers and made them smaller at about half the size of the 12 per recipe size. They baked up well. My only concern is that they are very dry when eating them. In other words there is a need for something to drink when eating them. Any ideas of what caused or suggestions to remedy this problem?
Denise says
Hi Nancy,
I’m guessing it’s the nature of using almond flour. Also these are a bit like a biscuit which I also think tend to be dry. I’m sorry but I don’t have any suggestions but maybe a reader will offer another idea. Thanks for stopping by and sharing your tips and experience. I’ll get back in touch if someone answers this question.
Stacey says
I’m assuming yours were more dry due to not adding the veggies. The veggies give it more moisture. Almond flour needs more moisture with it. Mine are anything but dry!
Denise says
Thanks for you sharing Stacey! I’m sure your comment will be helpful to other readers.
NicE says
It’s because you omitted the veggies which produce moisture. No moisture equals a dry biscuit. 😕
Josie says
Can all purpose flour be substituted?
Denise says
Hi Josie, yes I think you would use the same amount as the almond flour. It just won’t be low carb. Hope you like them!