Keto Pumpkin Cookies

Nutrition facts per serving

One serving = 1 cookie

Carbs
1.6g

Protein
7.9g

Fat
8.2g

Kcal.
116

Carbs

1.6g

Protein

7.9g

Fat

8.2g

Kcal.

116

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

These pumpkin cookies are perfect for anyone who wants to stay low carb during the holiday season!

With only 1.6g net carbs per cookie, they’re keto-friendly and even sugar-free as a bonus!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

Servings:

g defatted almond flour
g pumpkin purée
g melted butter
g erythritol
g brown erythritol
egg
tsp baking powder
tsp pumpkin spice
tsp vanilla extract
pinch of salt

oz defatted almond flour
oz pumpkin purée
oz melted butter
oz erythritol
oz brown erythritol
egg
tsp baking powder
tsp pumpkin spice
tsp vanilla extract
pinch of salt

cup defatted almond flour
cup pumpkin purée
cup melted butter
cup erythritol
tbsp brown erythritol
egg
tsp baking powder
tsp pumpkin spice
tsp vanilla extract
pinch of salt

Step 1

Preheat your oven to 350°F/180°C.

Step 2

g melted butter

oz melted butter

cup melted butter

Melt the butter by …

a) microwaving it for about 20-30 seconds,

b) or heating it in a pot or frying pan.

Make sure the butter doesn’t boil or burn.

Step 3

g erythritol, g brown erythritol, tsp vanilla extract

oz erythritol, oz brown erythritol, tsp vanilla extract

cup erythritol, tbsp brown erythritol, tsp vanilla extract

Add the melted butter, erythritol, and vanilla extract into a big bowl and whisk with an egg beater until you get a smooth mass.

Step 4

egg

Add the egg to the butter-erythritol mixture as well and whisk again until everything is combined.

Make sure the butter isn’t hot anymore when you add the egg.
This shouldn’t be the case after you added the erythritol, but a quick check won’t be of harm here.

You also don’t have to whisk very long – just make sure you’ve got a smooth mass and you’re good.
30 seconds of whisking should be more than enough for that.

Step 5

g pumpkin purée

oz pumpkin purée

cup pumpkin purée

Add the pumpkin purée as well and mix again.

Step 6

g defatted almond flour, tsp baking powder, tsp pumpkin spice, pinch of salt

oz defatted almond flour, tsp baking powder, tsp pumpkin spice, pinch of salt

cup defatted almond flour, tsp baking powder, tsp pumpkin spice, pinch of salt

Add the dry ingredients to the wet ingredients and knead with your hands until you get a smooth and chunk-free dough.

Step 7

Separate the dough into about equally sized balls. (Could be more or less depending on how big you want your cookies to be.)

Step 8

Place the cookie dough balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.

Step 9

Bake the cookies for about 8-9 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 10

Let the cookies cool down completely before enjoying them with a hot cup of coffee or tea.

It’s normal if the cookies seem a bit “mushy” when they’re fresh out of the oven.
They will harden up once the cookies cool down but will stay chewy and soft.