Keto pumpkin cookies

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4.81 from 98 votes

http://www.sweetashoney.co

An easy soft pumpkin cookie recipe with no sugar and low-carb gluten-free flours perfect for a sweet keto snack.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Snack

Cuisine: American

Servings: 12 cookies

Calories: 186.5kcal

Ingredients
US Customary - Metric

Liquid ingredients

1/4 cup Coconut oil measure melted, cooled or use melted butter
1/3 cup Pumpkin Puree not pumpkin pie filling !
1 large egg at room temperature
1 teaspoon Vanilla extract

Dry ingredients

1 1/2 cup Almond flour packed and level up 180g
3 tablespoons Coconut flour packed and level up 22g
1/3 cup Erythritol
1/2 teaspoon baking powder
3 teaspoons pumpkin pie spices see note to make it yourself

Keto cream cheese cookie frosting

4 oz soft cream cheese
3 tablespoons soft butter
1/3 cup powdered erythritol add more for a sweeter frosting

Instructions

Preheat 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 soft 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

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 by 1 flax egg. The cookies will more fragile with this option. To make a flax egg combine 1 tbsp. of flaxmeal into 3 tbsp. of lukewarm water. Set aside 10 minutes until a gel-like texture forms. Use as an egg in the recipe.

Nutrition