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    Home » Keto Breakfast » Lemon Poppyseed Breakfast Cookies

    Published: Nov 5, 2014 · Modified: Nov 28, 2019 by Carolyn

    Lemon Poppyseed Breakfast Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    18.2K shares
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    Easy and delicious low carb breakfast cookies! Whip up a batch of these soft lemon poppyseed breakfast cookies before the rest of the family is even awake.

    Low Carb Lemon Poppyseed Breakfast Cookies

    It’s less than three weeks until we move across the country and I am in a weird sort of limbo right now. We were working feverishly for several weeks there, trying to get things organized on the Portland end while also trying to sell our house and wrap things up on the Boston end. Reason tells me that this process should be getting progressively more frantic as the move draws near, but somehow that isn’t the case. There is a strange lull at the moment where things are starting to fall into place on both ends and there isn’t much for me to do at the moment. And you’d think I’d be thrilled about it, but I’m not. I find myself uneasy because I know that it’s a false sense of calm. It’s the eye of the storm, where the whirlwind pace of preparations has slowed for now. But I am not fooled because I know that in about 2 weeks time is when the real fun starts. Until then, there isn’t much I can do but mentally prepare myself.

    Well, actually, there is a lot I can do. I can bake and cook like a madwoman to try to use up as much in our freezer and pantry as humanly possible. Which is an admirable feat, I would say. Especially because, as I am wont to do, I have taken on far too many projects for the holiday season and am feverishly cranking our recipes for clients as well as the blog. There will be some inevitable downtime during the actual move, when we have arrived in Portland and our worldly goods are still in transit from Boston. Can you just imagine how hard it will be for me to have nothing to cook with for a week or two? Nothing except a few paltry items we are shipping out ahead of time . All my beloved cooking tools and gadgets meandering their way across the country while I make do with a single pot, a single pan, a wooden spoon and paring knife, and that’s about it. You know that when our stuff arrives, the first thing I will do is set up the kitchen.

    Low Carb Grain Free Lemon Breakfast Cookies Recipe

    So easy recipes will be the order of the day for a while, as you might imagine. It will be a little like camping, I suppose. Minus the warm summer weather and the outdoors, the scent of the wood fire in your hair and your clothes. So really not like camping at all, actually. More like being in an empty house without any furniture or kitchenware. On the plus side, at least there won’t be any mosquitos!

    Breakfast cookies are pretty darn easy to make, so you might think I could whip these up for the kids while we live this funny little life for a bit. Except this does require some beaters and I won’t have any. I am not sure I can move that wooden spoon fast enough to get all the ingredients properly combined. It’s worth a try, though, because these were a huge hit with the kids. It always feels like a real treat when you can have cookies for breakfast!

    Low Carb Grain Free Lemon Poppyseed Cookies

    Lemon Poppyseed Breakfast Cookies

    Easy and delicious low carb breakfast cookies! Whip up a batch of these soft lemon poppyseed breakfast cookies before the rest of the family is even awake.
    4.72 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Breakfast
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 8 cookies
    Calories: 189kcal

    Ingredients

    Cookies:

    • 1 cup almond flour
    • ¼ cup coconut flour
    • 3 tablespoon poppyseeds
    • 1 teaspoon baking powder
    • ⅛ teaspoon salt
    • 6 ounces cream cheese softened
    • ½ cup Swerve Sweetener (granulated or confectioners)
    • 1 large egg room temperature
    • Zest of one lemon
    • 2 tablespoon lemon juice
    • ¼ teaspoon liquid stevia extract

    Glaze (optional):

    • ¼ cup confectioner's Swerve Sweetener
    • 2 to 3 tablespoon lemon juice

    Instructions

    Cookies:

    • Preheat oven to 325F and line a large baking sheet with parchment paper.
    • In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder and salt.
    • In a large bowl, beat cream cheese, sweetener, egg, lemon zest, lemon juice and stevia extract. Beat in almond flour mixture until well combined.
    • Form by hand into 8 to 10 even balls. Flatten with the palm of your hand to about ½ inch thick circles.
    • Bake about 20 minutes, until set and just barely brown around the edges. Remove and let cool on pan.

    Glaze:

    • In a small bowl, whisk together sweetener and enough lemon juice to make a thin glaze. Drizzle over cooled cookies.

    Notes

    Serves 8. Each serving has 7.59 g of carbs and 3.47 g of fiber. Total NET CARBS = 4.22 g.
    Food energy: 189kcal
    Polyunsaturated fatty acids: 1.25g
    Total fat: 15.03g
    Calories from fat: 135
    Cholesterol: 23mg
    Carbohydrate: 7.59g
    Total dietary fiber: 3.47g
    Protein: 5.84g
    Sodium: 185mg
    Nutrition Facts
    Lemon Poppyseed Breakfast Cookies
    Amount Per Serving (1 cookie)
    Calories 189 Calories from Fat 135
    % Daily Value*
    Fat 15.03g23%
    Cholesterol 23mg8%
    Sodium 185mg8%
    Carbohydrates 7.59g3%
    Fiber 3.47g14%
    Protein 5.84g12%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Lisa says

      March 10, 2022 at 9:30 pm

      5 stars
      These are simply delicious!

      Reply
    2. Susan Yakus says

      January 12, 2022 at 4:18 pm

      5 stars
      I can’t wait to try these! I love Lemon Poppyseed. For some reason I thought you lived in Iowa. Shows what I know! LOL!

      Reply
    3. Carol says

      January 13, 2021 at 6:54 pm

      Dear Carolyn, I can’t tell you how grateful I am for your recipes! I am dairy-free, but I love lemon and poppyseed so I made these cookies but substituted 6 oz of cashew butter and a pinch of xantham gum for the cream cheese. They turned out wonderful!

      Reply
      • Carolyn says

        January 13, 2021 at 7:23 pm

        Great to hear!

        Reply
    4. Nanette says

      August 27, 2020 at 5:15 am

      These sound delightful. Just wondering if one can use chia seeds instead of poppyseeds.

      Reply
      • Carolyn says

        August 27, 2020 at 11:43 am

        Sure that works.

        Reply
      • Laura says

        November 13, 2022 at 10:20 am

        5 stars
        Amazing lemon flavor. Cross between cookie and lemon bread. I used the juice from a smaller lemon and about as much zest that I could figure out. Chia seeds were the perfect substitute for poppyseeds. I skipped the frosting. Very easy. May add sugar free chocolate chips next time.

        Reply
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