Description
Keto Pumpkin Cookies are soft, warmly spiced, and low-carb treats made with almond flour, pumpkin purée, and erythritol. Finished with a creamy glaze, they’re the perfect guilt-free dessert for fall.
Ingredients
Pumpkin Cookies:
1 1/2 cups superfine blanched almond flour
1/4 cup granular erythritol
1 teaspoon cinnamon (plus extra for garnish)
1/4 teaspoon nutmeg
Pinch of salt
1/3 cup pumpkin purée
Glaze:
2 tablespoons granular erythritol
2 tablespoons heavy cream
1/8 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, erythritol, cinnamon, nutmeg, and salt.
- Stir in pumpkin purée until dough forms.
- Using a 1.5-tablespoon scoop, portion dough onto the baking sheet, spacing about 2 inches apart.
- Flatten each scoop to about 1/2 inch thick.
- Bake 15 minutes, until edges turn golden.
- Meanwhile, whisk erythritol, heavy cream, and vanilla extract to make glaze.
- Once cookies cool slightly, spread about 1 teaspoon glaze over each and sprinkle with cinnamon.
Notes
Add ginger or cloves for extra spice.
Use pumpkin spice-flavored heavy cream for a richer glaze.
Mix chopped pecans or walnuts into dough for crunch.
Cool completely before moving cookies to prevent crumbling.
Best stored in the refrigerator up to 5 days or frozen up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 0g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
