Just in time for fall season these keto pumpkin cookies are perfect! At only 2g net carbs per cookies they are sweet and packed with pumpkin flavor. Seasoned with fall spices for pumpkin and real pumpkin is used to make these keto cookies.
Is Pumpkin Keto
- Pumpkin is keto friendly at only 7g net carbs for 1/2 cup of canned pumpkin
- Pumpkin is one of the low carb squashes
- You can enjoy so many dishes and desserts using pumpkin while still on keto
How To Make Keto Pumpkin Cookies
- To start, preheat your oven and melt butter.
- Next, mix almond flour, coconut flour, granulated sweetener, pumpkin spice, beef gelatin powder, baking powder and salt.
- Grab melted butter then whisk in egg, canned pumpkin, vanilla extract and liquid monk fruit.
- Combine wet and dry ingredients.
- With a cookie scoop, scoop cookie dough out then roll into a ball. After, roll through pumpkin spice and sweetener mixture.
- Press out each cookie then place in oven for 10-12 minutes.
- Allow to cool then serve.
Helpful Recipe Tips
- Sub beef gelatin powder for gelatin out of the store if you don't have any. There will be a slight difference in texture but it will work. This brings the chewy texture to the cookies. If you skip this they will be more cake like.
- Allulose is perfect in this recipe due to the outside sprinkle. This is because allulose doesn't have any after taste at all. I use it in my popular caramel sauce, it's really the best thing out right now. Below you'll find my go to allulose.
Macros
Each cookie is only 2g net carbs a piece so you can eat several. Below is a full nutritional label via Cronometer.
Other Great Pumpkin Recipes
Products I Used To Make This Recipe
- Beef gelatin powder
- Granulated sweetener-Discount code “sugarlesscrystals”
- Liquid monk fruit
Keto Pumpkin Cookies
Just in time for fall season these keto pumpkin cookies are perfect! At only 2g net carbs per cookies they are sweet and packed with pumpkin flavor. Seasoned with fall spices for pumpkin and real pumpkin is used to make these keto cookies.
Equipment
- cookie scoop
Ingredients
Dry
- 3/4 cup blanched almond flour
- 1.5 tablespoon coconut flour
- 1/4 cup granulated sweetener
- 2 teaspoon beef gelatin powder
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
Wet
- 2 tablespoon unsalted butter
- 2 tablespoon canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon liquid monk fruit
Cookie coating
- 1 tablespoon granulated sweetener
- 1/2 teaspoon pumpkin spice
Instructions
- Preheat oven to 350°F and melt butter
- Mix all dry ingredients
- Grab melted butter and mix in the rest of the wet ingredients
- Combine dry and wet ingredients
- With a cookie scoop, take one scoop and in your hand roll it into a ball. Then roll the dough around into the cookie coating until the entire ball is coated. Place on cookie pan and smash down. Video below shows all of this in action.
- Place in preheated oven for 10-12 minutes
- Allow to cool then serve
Video
Notes
Helpful Recipe Tips
- Sub beef gelatin powder for gelatin out of the store if you don't have any. There will be a slight difference in texture but it will work. This brings the chewy texture to the cookies. If you skip this they will be more cake like.
- Allulose is perfect in this recipe due to the outside sprinkle. This is because allulose doesn't have any after taste at all. I use it in my popular caramel sauce, it's really the best thing out right now. Below you'll find my go to allulose.
