Savory Keto Breakfast Cookies
Ingredients:
1 1/2 cups almond flour
3 large eggs
1 cup cheddar cheese (finely shredded)
1 teaspoon baking powder
1/2 teaspoon salt (scant)
black pepper
1 scallion (minced)
3 strips bacon (cooked and crumbled, optional)
Directions:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place almond flour, eggs, cheese, baking powder, salt, and black pepper in a mixing bowl. Mix with a rubber spatula until combined and stiff. Fold in scallions and bacon, if using.
Divide mixture into mounds (about 12 per batch) on baking sheet. Use slightly dampened fingers to smooth edges to be circular, and gently flatten tops of mounds to make cookies 3/4-inch thick.
Bake cookies on middle rack of oven until firm and lightly golden at edges, 14-16 minutes.
Check to see that cookies are done. Remove from oven or add time as needed.
Allow cookies to cool for 5 minutes before serving. Leftover cookies may be stored in an airtight container at room temperature for 2 days, in refrigerator for 5 days, or in freezer for 3 months.
Servings: 12
Nutritional Information: Calories: 160, Fat:14 g, Carbohydrates: 4g, Fiber: 2g, Protein: 8g
