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.
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.
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!
Lemon Poppyseed Breakfast Cookies
Ingredients
Cookies:
- 1 cup almond flour
- 1/4 cup coconut flour
- 3 tbsp poppyseeds
- 1 tsp baking powder
- 1/8 tsp salt
- 6 ounces cream cheese, softened
- 1/2 cup Swerve Sweetener, (granulated or confectioners)
- 1 large egg, room temperature
- Zest of one lemon
- 2 tbsp lemon juice
- 1/4 tsp liquid stevia extract
Glaze (optional):
- 1/4 cup confectioner's Swerve Sweetener
- 2 to 3 tbsp 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 1/2 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
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
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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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I believe there is an error in the measurement of the poppyseeds. The recipe calls for 3 tablespoons and I believe it should have been 2 teaspoons. I used 3 tablespoons and it is WAY too much. Doesn’t even remotely look like the cookie in the picture in terms of the amount of poppyseed. The poppyseed flavor was overwhelming. I wasted a lot of expensive poppyseeds.
I meant 3 teaspoons. I made a double batch and stopped at 5 tablespoons. Thank God I stopped there. Still don’t know if the cookies will be edible. They are in the oven.
No, it’s not an error. That’s what I used and many people have made these without an issue.
Had to leave out poppyseed as I suffer from diverticulitis. But these are wonderful! I used the juice of a whole lemon, didn’t measure. I used my cookie scoop and wet my finger to smush them flat Did not use the icing as that’s not my thing. So yummy!!! Wondering what else I can make with this. Thanks!
I finally got my hands on some Swerve sweetener and picked these to make. They are delicious. I can’t believe how good Swerve is compared to other brands.
So glad to hear it!
I made these today and fear I may eat too many. They are delicious!
My husband made me these cookies, i am a type 1 diabetic and eat very low carb. they were amazing, thank you for all the great recipes!
These were excellent! Thank you for another great recipe.
Welcome to Oregon! Portland is a wonderful destination and Oregon is the stunning place! You can be at the beach in less than 2 hours, over the beautiful Cascade mountains and into the high dessert in less than 3 hours. The rain can be a little long over the Winter months but I am convinced it produces spring colors seen no where else and we have amazing summers! See if you can get down to Silver Falls State Park once you settle in and we get passed the rainy moths!
WHERE IN THE GROCER CAN I FIND POPPY SEEDS??
Usually the spice section.
I made these today, and they turned out great – and I realized I did not have poppy seeds! I used sesame seeds instead the texture is SO great I can see using it as a base for any flavor really they almost come out oatmeal cookie-ish but I use trader joes almond meal over almond flour so that could be it. I can understand where one commenter said hers were soupy that makes sense mine started that way too, but the more I mixed it the more stiff it got with the flours. Then I used a spring loaded scoop and they were great! Thanks so much.
Why is it necessary to use Swerve AND Stevia?
It’s not “necessary”, it’s how I choose to do it.
In dairy free now 🙁 any subs for the cream cheese? Maybe full fat coconut milk? Thanks
I don’t think it will be thick enough or hold together very well. Maybe coconut butter/cream but even then I have my doubts.
Can i use chia seeds instead of the poppy seeds?
Thanks!
Sure!
I made these today. I my gosh! So good! And my kids love them too! Thank you
You’re welcome!
These turned out to be delicious. I think, next time, I will squish them a little thinner. The idea of almond extract is really appealing since the combination is so good. Next time…… I just used a dash of stevia powder since not liquid on hand. Perfect.
And last; these are great right out of the freezer since they don’t get rock hard!!
That is so good to know!
I no longer have big appliances and used a hand mixer which was not strong enough to really mix the flour in…so I did it by hand. I’m assuming it supposed to be that still in order to roll and hold shape.
I live in Oregon and have gradually moved southward starting in Bellingham, WA. Just bought a small winter place in Chico, CA and will be in southern and coastal OR in summer.
I’ve really had it with all the rain but at least Portland has everything to offer.
I think if it worked by hand, that’s great! I just made some of my low carb pastry by hand because my big processor is packed away and it worked fine. And hey….it’s sunny right now so I am headed out to explore my neighbourhood!
I made those the other day and I must say they were delicious.. I will be making them regularly 🙂