Keto Pumpkin Spice Sandwich Cookies

Name: Keto Pumpkin Spice Sandwich Cookies
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 12
Ingredients: 3/4 cup defatted almond flour; 1/2 cup butter; 1/2 cup powdered erythritol; 1/4 tsp vanilla extract; 1/4 cup butter; 1 1/2 tbsp pumpkin purée; 2 tbsp powdered erythritol; 1/2 tsp vanilla extract; 1/2 tsp pumpkin spice

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Nutrition facts per serving

One serving = 1 cookie

Carbs
0.8g

Protein
4.7g

Fat
11.8g

Kcal.
132

Carbs

0.8g

Protein

4.7g

Fat

11.8g

Kcal.

132

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

Bring fall into your home with these wonderfully creamy keto pumpkin spice sandwich cookies with only 0.8g net carbs per cookie.

Scrumptious cookies with a heavenly pumpkin-cream filling – that’s probably one of the best ways to celebrate the start of the season!

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Keto Pumpkin Spice Sandwich Cookies Image #1

Keto Pumpkin Spice Sandwich 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.

Servings:

Ingredients for the cookies:

g defatted almond flour
g soft butter
g powdered erythritol
tsp vanilla extract

oz defatted almond flour
oz soft butter
oz powdered erythritol
tsp vanilla extract

cup defatted almond flour
cup butter
cup powdered erythritol
tsp vanilla extract

Ingredients for the pumpkin creme filling:

g butter
g pumpkin purée
g powdered erythritol
tsp vanilla extract
tsp pumpkin spice

oz butter
oz pumpkin purée
oz powdered erythritol
tsp vanilla extract
tsp pumpkin spice

cup butter
tbsp pumpkin purée
tbsp powdered erythritol
tsp vanilla extract
tsp pumpkin spice

Step 1 – Preparing the cookies

g soft butter, g powdered erythritol, tsp vanilla extract

oz soft butter, oz powdered erythritol, tsp vanilla extract

cup butter, cup powdered erythritol, tsp vanilla extract

Add the butter, powdered erythritol, and vanilla extract to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.

Step 2

g defatted almond flour

oz defatted almond flour

cup defatted almond flour

Fold in the almond flour until you get a smooth dough.

If your dough seems to be too soft to roll out right away, you may want to wrap it in plastic wrap and chill in your fridge for about 30 minutes before continuing to the next step.

Step 3

Preheat your oven to 350°F/180°C.

Step 4

Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2″/5cm circle-shaped cookie cutter to cut out the cookies.

Repeat this process until no dough is left.

Step 5

Carefully place the cookies on a baking tray lined with parchment paper.

The dough tends to fall apart rather easily, that’s why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.

Step 6

Bake the cookies for about 7-8 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 7

Let the cookies cool down completely while you continue with the next step.

Step 8 – Preparing the pumpkin creme filling

g butter, g pumpkin purée, g powdered erythritol, tsp vanilla extract, tsp pumpkin spice

oz butter, oz pumpkin purée, oz powdered erythritol, tsp vanilla extract, tsp pumpkin spice

cup butter, tbsp pumpkin purée, tbsp powdered erythritol, tsp vanilla extract, tsp pumpkin spice

Prepare the pumpkin creme filling while the cookies cool down.

Add the ingredients for the creme filling into a large bowl and beat them with a hand mixer until the butter is pale and fluffy.

Step 9

Once the cookies are cold, you can fill them with the pumpkin creme.

To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.

Press the second cookie down, until the pumpkin creme is spread evenly between the cookies.

Repeat this step with the remaining cookies, until you have no cookies and creme left.

Step 10

Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.

Storage

Cover the low carb pumpkin spice sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.