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.

Course Breakfast

Cuisine Breakfast

Prep Time 20

Cook Time 20

Total Time 40

Servings cookies

Calories 189kcal

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

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