Keto Pumpkin Cookies
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5.0
36 reviews
Excellent
Keto Pumpkin Cookies
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These keto pumpkin cookies are almost like mini cakes! They are made with coconut flour and are super soft and moist. I've topped them with a sugar free cream cheese frosting. Only 0.9g net carbs per cookie and 10 minutes prep!
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Ingredients
Cookies
- ⅓ cup coconut flour 40g
- ⅓ cup butter very soft, 75g
- ⅓ cup pumpkin puree 66g
- 2 eggs large
- 3 tablespoon golden monk fruit sweetener use 4 tablespoon for a sweeter cookie
- 2.5 teaspoon pumpkin spice or 2 teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, pinch of cloves
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Cream Cheese Frosting (optional)
- ¼ cup butter very soft, 50g
- ½ cup cream cheese 120g
- 3-4 tablespoon powdered sweetener
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 180C / 350F (electric) or 160C / 320F (fan assisted) and line a cookie sheet with parchment paper.
- Stir together all ingredients for the cookie dough in a bowl using a fork.
- Let the cookie dough sit for a few minutes so the coconut flour can absorb the moisture. Then, roll into a ball and cut into 8 slices.
- Halve each slice and roll into two small balls. Place the dough balls on a cookie sheet. Use a dessert spoon to flatten into a cookie shape and to make hollows into the tops.
- Bake for 12 minutes. The cookies will be very soft and fragile when fresh out of the oven, but firm up as they cool down.
Cream Cheese Frosting
- With an electric mixer, blend very soft butter, cream cheese, powdered sweetener and vanilla extract until well-combined.
- Pipe or spoon onto the fully cooled cookies.
Notes
- Net carbs: 0.9g net carbs per cookie. Makes 16 cookies.
- Portion size: Coconut flour is filling. I think you'd be very satisfied with 2 of these cookies if you're serving them as a dessert. One cookie is great as a small sweet snack.
- Don't over-bake. The cookies will be very soft and fragile when fresh out of the oven, but firm up as they cool down. Don't be tempted to over-bake!
- Cold cream cheese. My cream cheese was fridge cold, that's why the frosting was ready to use straight away. If your cream cheese is room temperature, you may need to cool the frosting in the fridge before it's ready to use.
- Jazz up the frosting: Add 1 tablespoon pumpkin puree for a proper pumpkin frosting!
- Sugar free icing: As an alternative to the cream cheese frosting, make sugar free icing: Mix together
- Storage: Fridge for up to 4 days. Freeze the cookies without frosting for up to 3 months. Defrost, then add frosting straight before serving.
- ⅓ cup / 50g powdered sweetener
- 4 tablespoons heavy cream (or 2 tablespoons almond milk)
- ½ teaspoon vanilla extract
Nutrition Information
Show Details
Calories
96kcal
(5%)
Total Carbohydrates
1.6g
Protein
1.8g
(4%)
Fat
9.4g
(14%)
Saturated Fat
5.9g
(30%)
Fiber
0.8g
(3%)
Sugar
0.5g
(1%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Total Carbohydrates | 1.6g | 1% |
| Protein | 1.8g | 4% |
| Fat | 9.4g | 14% |
| Saturated Fat | 5.9g | 30% |
| Fiber | 0.8g | 3% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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