Step 1 of 6
Savory Keto Breakfast Cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
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Step 2 of 6
Savory Keto Breakfast Cookies
Place the almond flour, eggs, cheese, baking powder, salt, and black pepper in a large mixing bowl. Mix with a rubber spatula until combined and stiff. Fold in the scallions and bacon, if using.
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Step 3 of 6
Savory Keto Breakfast Cookies
Divide the mixture into 12 mounds on the prepared baking sheet. Use slightly dampened fingers to smooth the edges to be circular, and gently flatten tops of mounds to make cookies 3/4-inch thick.
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Step 4 of 6
Savory Keto Breakfast Cookies
Bake the cookies on middle rack of oven until firm and lightly golden at edges, 14-16 minutes.
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Step 5 of 6
Savory Keto Breakfast Cookies
Check to see that cookies are done. Remove from oven or add time as needed.
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Step 6 of 6
Savory Keto Breakfast Cookies
Allow the cookies to cool for 5 minutes before serving. Leftover cookies may be stored in an airtight container at room temperature for 2 days, in refrigerator for 5 days, or in freezer for 3 months.
