Keto Strawberry Crumble On-the-Go Breakfast Cookies
How to Make It
Step 1
Preheat the oven to 350F/180C and line a baking sheet with parchment paper. To a medium-sized mixing bowl, add ½ cup almond flour, baking soda, and 6 tbsp shredded coconut. Whisk to combine, then set aside.
Step 2
To a separate bowl, add 2 tbsp coconut oil, 2 tbsp pumpkin puree, and 2 tbsp maple-flavored syrup. Whisk to combine until a smooth mixture forms. The mixture should have no lumps.
Step 3
Pour the dry ingredients into the bowl with the wet ingredients. Gently mix to combine until fully incorporated. If the batter is too thick, add 2 more tbsp pumpkin puree and gently mix.
Step 4
To make the crumb topping, add ¼ cup almond flour, 1 tbsp granulated sweetener, 1 tbsp maple-flavored sweetener, and 1 tbsp coconut oil. Mix using a spatula until the texture of the mixture resembles that of wet sand. Add more almond flour if the mixture is too wet. Cut the strawberries into small pieces.
Step 5
Scoop the dough using an ice cream scoop into 4 balls. Arrange the balls on the prepared baking sheet and press each ball down into a cookie shape. Evenly distribute the chopped strawberries on each cookie and top each cookie with a sprinkle of the crumbs.
Step 6
Bake for 15-20 minutes, or until the edges of the crumb topping begin to turn slightly golden brown. Once baked, allow the cookies to cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Step 7
Serve right away. Enjoy these cookies as a quick breakfast, snack, or dessert after a meal. Store any leftover cookies in an airtight container for up to 5 days in the fridge.
Ingredients
- Almond flour – 0.75 cup
- Baking soda – 0.25 tsp
- Desiccated / Shredded Coconut (Unsweetened) – 6 tbsp
- Coconut oil – 3 tbsp
- 100% Pure Pumpkin Puree – 0.25 cup
- Maple Flavored Syrup – 3 tbsp
- Strawberries, fresh – 0.25 cup, halves
- Granulated Allulose – 1 tbsp