Keto Pumpkin Cookies

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Servings: Approximately 24 cookies

Nutrition Information (per serving):

• Calories: 130
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 27mg
• Sodium: 105mg
• Total Carbohydrates: 4g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 4g

Ingredients:

For the Pumpkin Cookies:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened pumpkin puree
• 1/4 cup melted coconut oil
• 1/4 cup granulated erythritol or preferred keto sweetener
• 1 large egg
• 1 tsp pumpkin spice blend
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Maple Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 2 tbsp powdered erythritol or preferred keto sweetener
• 1/2 tsp maple extract
• 1/2 tsp vanilla extract

Instructions:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Cookie Dough: In a mixing bowl, combine the almond flour, coconut flour, pumpkin spice blend, baking powder, and salt. Mix well.
3. Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, pumpkin puree, granulated erythritol, egg, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry mixture and stir until a dough forms. If the dough becomes too sticky, add a little more coconut flour.
5. Shape the Cookies: Use a cookie scoop or your hands to portion the dough into equal-sized balls. Place them on the prepared baking sheet and flatten them with your palm or the back of a spoon. These cookies won’t spread much during baking, so shape them to your desired thickness.
6. Bake: Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown. Remember that baking times can vary, so keep an eye on them to prevent overcooking. Remove the cookies from the oven and rest for a few minutes on the baking sheet before transferring them to a wire rack to cool fully.
7. Prepare the Frosting: While the cookies cool, prepare the maple cream cheese frosting. In a mixing bowl, combine the softened cream cheese, softened butter, powdered erythritol, maple extract, and vanilla extract. Beat until smooth and creamy.
8. Frost the Cookies: Once the cookies have cooled completely, spread a generous amount of the maple cream cheese frosting on top of each cookie.
9. Enjoy: Serve and enjoy your keto pumpkin cookies with maple cream cheese frosting!

Nutrition Notes:

These keto pumpkin cookies are low in carbohydrates and sugar, making them a suitable choice for those following a ketogenic diet. The almond and coconut flours provide healthy fats and fiber, while the pumpkin puree adds a delightful autumn flavor without the excess carbs. The cream cheese frosting is sweetened with erythritol, a keto-friendly sugar substitute.

Please note that nutrition values may vary depending on the specific ingredients and brands you use. Adjust the sweeteners and flavors to suit your taste preferences. Enjoy these delicious keto pumpkin cookies guilt-free, especially during the fall season!