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one large Low Carb Flaxseed Cinnamon Breakfast Cookies

Low Carb Flaxseed Cinnamon Breakfast Cookies


These Low Carb Flaxseed Cinnamon Breakfast Cookies are lightly sweet, spiked with cinnamon flavor, and perfect with morning coffee!


  • 1/2 cup ground flaxseed meal (I prefer golden flaxseed meal if you can find it)
  • 1/2 cup almond flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup Swerve sweetener
  • 2 large eggs
  • 1/4 cup coconut oil, melted


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat. 
  2. In a medium bowl, whisk together the flaxseed meal, almond flour, cinnamon, baking powder, salt, and sweetener.
  3. Add the eggs and coconut oil and mix until well combined.
  4. Scoop the cookie dough (it will not be thick) using an ice cream scoop and place on the baking sheet at least 3 inches apart. The cookies will spread a lot when baking. If desired, sprinkle the top of the cookies with extra cinnamon.
  5. Bake in the preheated oven for 10 minutes.
  6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire baking rack to cool completely. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1 cookie
  • Calories: 218
  • Sugar: 0.4 grams
  • Fat: 19 grams
  • Carbohydrates: 2.2 grams
  • Fiber: 6 grams
  • Protein: 8 grams