#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
20 min
cook time
25 min
ready time
45 min
Keto Savory Brunch Cookies
Savor the flavors of a delightful brunch with our Keto Savory Brunch Cookies recipe, offering a savory twist to your morning routine. Bursting with savory goodness and Keto-friendly ingredients, these cookies are perfect for those following a low-carb lifestyle. Packed with ground beef, aromatic spices, and gooey cheddar cheese, each bite is a satisfying indulgence that will keep you energized throughout the day. Whip up a batch of these savory treats for a delicious addition to your collection of Keto brunch recipes.
Can I make these cookies ahead of time?
Absolutely! These Keto Savory Brunch Cookies can be prepared in advance and stored for later enjoyment. Simply bake a batch according to the recipe instructions, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. When ready to eat, reheat them gently in the microwave or oven until warmed through.
Can I customize the ingredients in this recipe?
Certainly! Feel free to tailor the ingredients in these cookies to suit your taste preferences and dietary needs. You can swap the ground beef for ground turkey or chicken if desired, or add extra vegetables such as diced bell peppers or mushrooms for added flavor and nutrition. Get creative and make these cookies your own!
Are these cookies suitable for freezing?
Yes, these Keto Savory Brunch Cookies freeze exceptionally well, making them a convenient option for meal prep. Once baked and cooled, you can freeze the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for long-term storage. To reheat, simply thaw the cookies overnight in the refrigerator or reheat them directly from frozen in the oven or microwave until warmed through.
Can I serve these cookies as a snack or appetizer?
Absolutely! These savory cookies are incredibly versatile and can be enjoyed not only as a brunch dish but also as a snack or appetizer. Serve them at parties, gatherings, or as a quick and satisfying snack throughout the day. Pair them with your favorite dipping sauce or enjoy them on their own for a delicious and satisfying savory treat.
Net Carbs
1.4 g
Fiber
0.9 g
Total Carbs
2.4 g
Protein
6.8 g
Fats
8.1 g
107 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ground beef
150 g
Cayenne
0.13 tsp
Onion
25 g
Garlic
1 clove
Red pepper
50 g
Egg
3 medium
Almond flour
1 cup
Greek yogurt
1 tbsp
Baking powder
1 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Hot chili peppers, green, raw
7 g
Extra virgin olive oil
1 tsp
Parsley
0.5 cup, chopped
Cheddar cheese
1 cup, shredded
Recipe Steps
steps 7
45 min
Step 1
Peel and finely chop the onion. Peel and slice the garlic. Heat the olive oil in a large pan over medium heat. Add the garlic and cook for 5-7 minutes, stirring occasionally.Step 2
Add the ground beef and cayenne. Continue to cook for another 8-10 minutes, breaking up the meat with a spatula. Remove from the heat and drain. Set aside.Step 3
Finely chop the bell pepper and chili. Finely chop the parsley. Crack the eggs into a bowl and add the Greek yogurt, chopped peppers, and parsley. Season with salt and black pepper, then mix well. Set aside.Step 4
In a separate bowl, add the almond flour and baking powder. Mix well to combine, ensuring any lumps are broken up.Step 5
Shred the cheddar cheese. Add the flour mixture to the egg mixture. Stir in the prepared beef and mix well. Finally, add half of the shredded cheese and mix again.Step 6
Preheat the oven to 190°C (375°F). Line a cookie sheet with parchment paper. Place a big spoonful of the mixture onto the prepared cookie sheet. Press down gently on each cookie to flatten slightly. Sprinkle the remaining cheese on top and bake for 8-10 minutes.Step 7
Remove the cookies from the oven. Serve immediately or store for later. Enjoy!
Comments
I am, The Hateful Tomato 5 months ago
I don’t care for parsley, so I used fresh oregano from the garden instead. They were a fantastic, easy, savory treat. Everyone loves them!