Keto Pumpkin Cookies

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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!

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Soft Keto Pumpkin Cookies Image #1
Soft Keto Pumpkin Cookies Image #2

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.

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g pumpkin purée
g melted butter
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g brown erythritol
egg
 tsp baking powder
 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz pumpkin purée
oz melted butter
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz brown erythritol
egg
 tsp baking powder
 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
cup pumpkin purée
cup melted butter
cup erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp brown erythritol
egg
 tsp baking powder
 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

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

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

  egg

  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

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.

Storage

Store the chewy low carb pumpkin cookies in a cookie jar or another suitable container.

The cookies will be good for up to 3-4 days.

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