Low Carb Keto Pumpkin Cookies Recipe
This chewy, soft keto pumpkin cookies recipe makes the perfect fall dessert! See how to make healthy low carb pumpkin cookies with simple ingredients and less than 30 minutes.
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- 1/4 cup Butter (unsalted)
- 1/3 cup Besti Powdered Monk Fruit Erythritol Blend
- 1/2 cup Pumpkin puree
- 1 large Egg
- 1 tsp Vanilla extract
- 3 cups Wholesome Yum Blanched Almond Flour
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1/4 cup Besti Powdered Monk Fruit Erythritol Blend
- 1/4 cup Heavy cream
- 1/4 tsp Vanilla extract
Preheat the oven to 350 degrees F (176 degrees C). Line a large baking sheet with parchment paper.
In a large deep bowl, beat together the butter and sweetener, until fluffy.
Beat in the pumpkin puree, egg, and vanilla.
Beat in the almond flour, cinnamon, nutmeg, baking powder, and sea salt, until a uniform cookie dough forms.
Use a medium cookie scoop to scoop balls of dough and pack the dough into it. Release onto the lined baking sheet, 2 inches (5.08 cm) apart. Use your palm, or the bottom of a glass with a twisting motion, to flatten cookies to about 1/4 inch (.64 cm) thick.
Bake for 15 to 20 minutes, until golden.
Meanwhile, make the glaze/frosting, if using. In a small bowl, whisk together the glaze ingredients, until smooth. If it's too thick, add more cream, a teaspoon at a time, until it's a spreadable consistency.
When the cookies are done, spread a teaspoon of glaze on top of each cookie (or simply sprinkle with powdered sweetener instead). Cool completely to firm up before moving from the pan.
Serving size: 1 2-inch cookie
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