Keto Pumpkin Snickerdoodle Cookies
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15 servings
Keto Pumpkin Snickerdoodle Cookies
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This makes a total of 15 Keto Pumpkin Snickerdoodle Cookies. Per cookie, they are 104.53 Calories, 9.4g Fats, 1.5g Net Carbs, and 2.99g Protein.
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Ingredients
The Cookies
- 1 ½ cups almond flour
- ¼ cup butter salted
- ½ cup pumpkin puree
- 1 tsp. vanilla extract
- ½ tsp. baking powder
- 1 large egg
- ¼ cup erythritol
- 25 drops liquid stevia
The Topping
- 1 tsp. pumpkin pie spice
- 2 tsp. erythritol
Instructions
- Pre-heat oven to 350F. Measure out dry ingredients and mix.
- In a separate container, measure out the butter, pumpkin puree, vanilla, and liquid stevia.
- Mix everything together well until a pasty dough is formed. Roll the dough into small balls and set on a cookie sheet covered with a silpat. About 15 cookies in total.
- Press the balls flat with your hand (or the bottom side of a jar) and bake for 12-13 minutes.
- While the cookies are cooking, run 2 tsp. erythritol and 1 tsp. pumpkin pie spice through a spice grinder.
- Once the cookies are done, sprinkle with the topping and let cool completely.
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