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Banana Nut Keto Breakfast Cookies

Banana Nut Keto Breakfast Cookies are vanilla and banana-scented, cinnamon-spiced, and full of nutritious ingredients, including hemp seed hearts, eggs, coconut flakes, flaxseed meal, and almond flour.
Course Breakfast, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18 cookies
Calories 117kcal



  • Preheat oven to 350F. Line 2 large baking trays with parchment paper or silpat liners.
  • Whisk together the eggs, butter, banana extract, and vanilla. Stir in the coconut flakes, almond flour, sweetener, hemp seed hearts, coconut flour, golden flaxseed meal, cinnamon, salt, and pecans.
  • Scoop the dough (about 1 tablespoon) into 18 balls. Arrange them on the prepared baking trays, and slightly flatten each ball of dough.
  • Bake until the cookies are golden on the bottom, about 13 to 15 minutes, rotating the trays once halfway through.


  • Net Carbs: 1g per serving (2 cookies)
  • Instead of Lakanto golden granulated wweetener, you can also use the same amount of Swerve Confectioners. Or use 7 tablespoons powdered monk fruit/allulose sweetener.
  • Store these cookies in an airtight container at room temperature for up to 10 days.


Serving: 2cookies | Calories: 117kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 10mg | Potassium: 49mg | Fiber: 2g | Vitamin A: 100IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.9mg