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.
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Servings: 10 cookies
Calories: 82kcal
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.
Nutrition
Calories: 82kcal
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