Keto Pumpkin Cookies
www.sweetashoney.coThese easy, soft, sugar-free pumpkin cookies with no sugar and gluten-free flours are perfect for a sweet keto snack.
Servings: 12 cookies
Net Carbs: 3g
Calories: 186.5kcal
Equipment
Ingredients
Liquid ingredients
- ¼ cup Coconut Oil measure melted, cooled or use melted butter
- ⅓ cup Pumpkin Puree not pumpkin pie filling!
- 1 large Egg at room temperature or 1 flax egg*
- 1 teaspoon Vanilla Extract
Dry ingredients
- 1 ½ cup Almond Flour scoop and level method
- 3 tablespoons Coconut Flour scoop and level method
- ⅓ cup Erythritol
- ½ teaspoon Baking Powder
- 3 teaspoons Pumpkin Pie Spices see note to make it yourself
- ¼ teaspoon Salt
Keto cream cheese cookie frosting
- 4 oz Cream Cheese
- 3 tablespoons Unsalted Butter
- ⅓ cup Sugar-free Powdered Sweetener add more for a sweeter frosting
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly grease the paper with coconut oil. Set aside.
- In a medium-size mixing bowl, beat egg, melted coconut oil, pumpkin puree, and vanilla. Set aside.
- In another large mixing bowl, combine flours: almond flour, coconut flour, erythritol, baking powder, and salt.
- Pour the liquid ingredients into the dry ingredients and stir with a spatula until it forms a cookie dough.
- Scoop 1 tablespoon of dough per cookie, roll dough into a ball between your hands, and place on the prepared baking sheet leaving 1 thumb space between each cookie dough ball.
- Repeat until all the dough has been used. Then use the palm of your hand to roughly flatten each cookie ball into a thick cookie. The side may crack slightly, but that's ok. If you want, you can pat the sides with wet fingers to smoothen the sides.
- Bake for 12 minutes or until golden brown on the side.
- Cool on the baking sheet for 10 minutes then slide a spatula under each cookie to transfer them onto a cooling rack.
- Cool completely down before frosting.
Cream cheese Frosting
- In a medium-size mixing bowl, beat the softened cream cheese with butter using an electric beater. Beat for about 1 minute, until creamy and fluffy.
- Stop beater and add powdered erythritol. Beat again to combine.
- Add a dollop of frosting on top of each cookie and place the cookies in the fridge for 1 hour to set.
- Store leftover frosting in an airtight container for up to 1 week and serve as a keto sweet treat or snack.
Video
Notes
Pumpkin pie spices: Combine 1 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/2 teaspoon ground ginger + 1/4 teaspoon allspice or ground cloves.
Nutrition panel per cookie without frosting:
Calorie : 135kcal, Net carbs: 2.6g (Carbs: 5 g, Fiber: 2.4g), Fat: 12.2 g, Protein : 3.8g
Keto vegan option :
Replace the egg with 1 flax egg. The cookies will be more fragile with this option. To make a flax egg combine 1 tbsp. of flaxseed meal into 3 tablespoons of lukewarm water. Set aside for 10 minutes until a gel-like texture forms. Use as an egg in the recipe.
My Notes
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Nutrition
Nutrition Facts
Keto Pumpkin Cookies
Amount Per Serving (1 cookie)
Calories 186.5
Calories from Fat 157
% Daily Value*
Fat 17.4g27%
Saturated Fat 7.9g49%
Cholesterol 29.6mg10%
Sodium 59.5mg3%
Potassium 36.1mg1%
Carbohydrates 5.4g2%
Fiber 2.4g10%
Sugar 1.2g1%
Protein 4.5g9%
Net Carbs 3g
Vitamin A 1268IU25%
Vitamin C 0.4mg0%
Calcium 57.6mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.