Low Carb Breakfast Cookies

IMG_1475.PNGCookies and Breakfast in the same sentence? Yes please! Well.. only if the cookies have the word cream in them and they’re white and black.. just kidding..

I would describe these breakfast cookies as flattened biscuits and gravy! Obviously minus the runny carb heavy amazing gravy that you normally get. I, just like the next guy love Biscuits and Gravy when we’re in the States but being on this low carb kick has really opened my eyes to the amount of carbs in each meal! Obviously I have significant moments of weakness like the fondue for two I helped demolish on Saturday night.. or the 4 oreos and piece of caramel slice that disappeared last night.. all in all though it’s been a great (and miserable) experience! Ha!

If you’re looking for a great low carb breakfast option that isn’t scrambled eggs or a smoothie these need to be on your radar!

I’ve commented with the substitutions I used.. I hope you enjoy!

The original recipe is from My Life Cookbook.


Serves: 12


  • 4 oz pork sausage (120g)- I would double this amount
  • ½ cup onion, chopped
  • ½ cup green peppers, chopped- I left these out as our family isn’t a fan of capsicum
  • ¾ cups almond flour- Almond Meal if you’re in Australia
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 cup cheddar cheese, shredded- I used pizza mix cheese which is Parmesan, Mozzarella and Tasty Cheese in one.

How To

  1. Preheat oven to 375F/180C
  2. Saute sausage, onions and peppers until the sausage is browned and the vegetable soft. Take off heat and let cool.
  3. In the meantime add almond flour, salt, pepper and baking powder to a bowl and mix.
  4. In a separate bowl beat eggs, then add ½ cup of the cheese. Add to the flour mixture and mix well.
  5. Add cooled sausage mixture and mix to combine.
  6. Place a piece of parchment paper or a silicone mat on a large cookie sheet.
  7. Place a big spoonful of mixture as you would to make cookies.
  8. Press down gently on each cookie to flatten a little. Sprinkle with cheese and bake for 8-10 minutes.
  9. Store in the refrigerator or freezer.

Healthy Banana Pancakes

If you follow me on instagram you’ll know that we just got back from 2 weeks in the U.S. It was a wonderful trip, visiting all of my husband’s family. Due to this trip we’ve been experiencing a little bit of jet lag. Nothing major, just getting up around 5am wide awake..Normally, for breakfast, I grab cereal or toast..something quick and easy, but Ava was still sleeping so I had some time on my hands! Greg went for his morning run and I buckled down to make these pancakes. After scouring Pinterest for a healthy banana pancake recipe, I noticed that most of them had similar ingredients. I picked one out of the list, and it did not disappoint!

This recipe is from Lauren Caris Cooks!


Healthy Banana Pancakes

The recipe is supposed to make 12 pancakes but due to the size I made mine I only got 6!


1 Banana,
1 Egg,
1/2 cup All Purpose Flour,*
1/2 cup Wholemeal Flour,
1 cup Milk, (I used soy milk and it tasted amazing)
2 teaspoons baking powder,
Pinch of salt,
1/2 teaspoon Vanilla extract.

1. Mix the flours, baking powder and salt in a bowl .

2. Blend the banana, egg, milk and vanilla extract in a blender until smooth. (I used a cheap smoothie ninja).

3. Pour the mixture into the flour and whisk until smooth.

3. Heat some butter in a large frying pan on a medium heat. Scoop or pour the pancake mixture into the pan (to create the size of pancake you want). Cook each pancake for 2 minutes on each side, or until golden brown.

4. Serve with fruit or chopped banana. We ate ours plain and they were delicious!

*Next time I am going to try and use only Wholemeal flour.