Keto Pumpkin Snickerdoodle Cookies
During the Thanksgiving months you have to have pumpkin desserts and these keto pumpkin snickerdoodle cookies are just what you need! At only 2g net carbs you give the flavors of fall with cinnamon, nutmeg, cloves and the classic pumpkin. Whip the cookie dough together in no time start baking.
Equipment
- cookie scoop
Ingredients
Dry
- 3/4 cup blanched almond flour
- 1 tablespoon coconut flour
- 1/2 cup granulated sweetener
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
Wet
- 2 tablespoon unsalted butter
- 3 tablespoon canned pumpkin
- 1 large egg
- 1 tablespoon vanilla extract
Cinnamon coating
- 1 tablespoon granulated sweetener
- 1/2 teaspoon cinnamon
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
- Cover and allow the dough to sit for an hour.
- With a cookie scoop, take one scoop and in your hand roll it into a ball. Place on cookie pan and press down. Just to make a cookie shape.
- Place in preheated oven for 12-15 minutes
- Once pulled from the oven, sprinkle with the cinnamon coating. Allow them to cool fully then serve.
Nutrition
Serving: 1cookie | Calories: 80.8kcal | Carbohydrates: 2.5g | Protein: 2.6g | Fat: 7.1g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24.8mg | Sodium: 26.1mg | Fiber: 1.3g | Sugar: 0.7g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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