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
Sarah says
Does anyone know of anything you could sub in for the eggs and how much- for those who do not do well eating eggs? Thanks!
Denise says
Hi Sarah, you can try a flax egg. I have not tried it but many people use that in baking.
“The general rule of thumb is 1 tablespoon ground flax seed + 3 tablespoons water = 1 ‘egg.’ Let sit for 5 minutes before using.”
Here’s the website I got that from. https://heartofabaker.com/vegan-baking-basics-what-is-a-flax-egg/
Good luck and let me know how it goes if you do it.
Denise
Sharon Styve says
Have you ever tried plant-based “eggs” (such as “Just Egg” – and there are other brands)? They might work well in this recipe.
Cindi MacDonald says
So yummy…I’ll be making these all the time. Denise thank you for all the great recipes. I actually will use a lot of your recipes
Denise says
So glad you liked them Cindi!
Tereza says
Hi, can you use chicken meat? Thank you.
Denise says
Hi Tereza, yes you can use whatever you want. These are very versatile. I’ve made a meat lovers version and an all veggie version. Good luck!
Spencer says
Share the meat lovers version with me please..
Denise says
Hi Spencer, here’s the link. Hope you like it!
https://mylifecookbook.com/meat-low-carb-biscuits-breakfast/
M.Alexander says
Just made these and they turned out perfect! I used turkey bacon and had to add an extra tablespoon of Almond flour. My husband took one right out of the oven because they looked so good. Hoping they taste just as good after I freeze them. Thanks for the great recipe.
Denise says
Hi M., So glad you liked them! You can do all kinds of things with the basic recipe. I have a veggie cookie (https://mylifecookbook.com/keto-veggie-breakfast-biscuit/) and a meat lovers version. (https://mylifecookbook.com/meat-low-carb-biscuits-breakfast/)
When I freeze them I just put them in a baggie and try to get all the air out if I can. Then I microwave them for a minute or so until the are warmed through. They still taste great to me. Enjoy!
Tina says
My family and I love these! So simple, I double the recipe and make with venison sausage.
Tynah says
Glad to see this comment, all I have right now is Venison and I was wondering how it would turn out.
Misty says
Would egg whites work?
Denise says
Hi Misty I believe they would though I have never tried it. Good luck!
Marissa says
I am always looking for easy portable breakfast recipes and these are wonderful. I doubled the recipe and these breakfast cookies will be a definate go to for me. I always add 1/4 cup of vital wheat gluten in my recipes for every cup of almond flour to add stability to the cookies. These held up and baked well in the oven. Thanks for the wonderful breakfast recipe.
Denise says
Hi Marissa, so glad you liked them. I have never used vital wheat gluten….I’ll have to check it out.
Linda D says
I made these this morning! It was easy and quick. I love them. I ate 2 and they filled me up. You did a great job with these. Keep up the good work and I’ll be waiting for more of your recipes.
Denise says
So glad you liked them Linda! I have two other versions of this one.
A Veggie Version and a Meat Lover’s Version if you are interested.
Theresa says
The sausage I bought is a 16oz. package. Can I multiply the recipe by four to use the whole package?
Denise says
Hi Theresa, yes you can quadruple the recipe. These freeze well too so you will can have some on hand. Hope you like them!
Melissa G says
Does the recipe make 12 cookies or 24? Is a serving size one cookie or 2?
Denise says
Hi Melissa, this recipe makes 12 cookies and the serving size is 1 cookie. You could make smaller cookies and eat two but when I made it, it was 12 cookies. Hope that made sense.
Kim says
I just made these and they came out perfect! Will definitely be a regular breakfast here.
Laura says
Can I use bisquick instead of flour?
Denise says
Hi Laura, I have never used bisquick and that wouldn’t be low carb but I think it would work. I’m sorry I’m not much help.
Barb Clough says
I recently tried a similar recipe that included cream cheese – I like these better! Less calories, fat and easier to make! Thanks!!
Denise says
Hi Barb, so glad you liked them! I’m really happy with how they came out. Thanks for coming back and commenting!
Robin says
I’m making these now! I noticed the recipe said put 1/2 cup of the cheese into the egg mixture. What do you do with the other half cup of cheese? Did I miss something? Thanks!
Denise says
Hi Robin,
I’m sorry if it’s not clear. You could sprinkle the rest of the cheese on top. Hope that helps and you like them!!!!
Brenda says
Just took these out of the oven and they look awesome. I figure out the carbs the old fashion way with a calculator and the info on the back of what ever I am using. I will make these again.I am going to put bacon and cheese between them.thanks again for a awesome recipe
Denise says
Hi Brenda,
So glad you like them! That sounds good with the bacon and cheese!
Natalie says
This week is back to school (I am a teacher). I made these for the week, but I had to try one! Amazing! Thank you for making life a little easier!!❤️❤️❤️
Denise says
Hi Natalie, so glad you like them. They do come in handy. I make a big batch for my hubby for breakfast.
Barbara Haag says
To the lady who said her recipe came out crumbly and dry, she should get an oven thermometer and check to see if her oven is running hot. Mine does, and I always check the temp before baking. It does hold pretty steady, it’s just not what the dial says it is.
Denise says
Hi Barbara, thanks for sharing your tips. That might help alot of people. My old oven temperature was off by 25° and I didn’t realize it until a repair man pointed it out.
Elizabeth says
These have been my go to breakfast recipe since having bariatric surgery last year. So good and so versatile! I add a little more almond flour because I like them on the dry side (I know, I’m weird, but one of my favorite things about biscuits is how crumbly they are.) I use onion powder instead of onions and the flavor is great.
I reheat then from frozen in my air fryer. 355 for 4-5 minutes depending on the size. Perfection!
Katie says
Love these!! even my little ones couldn’t stop eating them!
Denise says
So glad you liked them Katie!
Carolyn says
I just made my first batch. Delicious! I made some substitutions: changed out the cheddar for 1/2C shaved blend of fontina and Parmesan (on top) and 1/2C nutritional yeast to mix in. I also did 1C onion since I don’t do peppers much. The flour was an almond meal/flour blend which is a little heavier than the finer flour. For the carb counters who use total carbs rather than net carbs I got a total of 50 for this mixture which is 4 carbs each ( still a great low-carb meal or snack) Thanks for this recipe.
Denise says
Hi Carolyn, that sounds delicious! Thanks for sharing your tips!
Katie says
Thought I’d make the note for people who are finding it runny…….I quadrupled the batch to use up some eggs that were getting old, so used twelve large-size eggs, and should have needed 4 cups of almond flour. But I found it seemed pretty runny, so I added probably close to another cup. It still appeared wetter and stickier than in the photos, but they turned out fine. I’m guessing that if I were to make this same amount all at once again (which is likely, because I also only got about 40 of them, as I must have made them a bit large) I would probably use the same amount of flour and other ingredients, but only 9-10 large eggs. Hope that helps someone!
Denise says
Hi Katie, I’m sure that will help others. Thanks so much for coming back and sharing your experience and tips!
jeanette matuska says
what the!!! so runny and all ran together yuckkkkk
Denise says
Hi Jeanette, sorry they didn’t work out for you. If you look under the recipe card you will see some frequently asked questions that might help you. For the runny batter, it might be the size of your eggs. Just add a bit more flour until your get the consistency of a cookie batter. Hope that helps!