Keto Pumpkin Cookies
Ingredients
The cookies
-
¼
cup
Unsalted butter
-
⅓
cup
Besti Powdered Monk Fruit Allulose Blend
-
½
cup
Pumpkin puree
-
1
large
Egg
-
1
tsp
Vanilla extract
-
3
cups
Wholesome Yum Blanched Almond Flour
-
2
tsp
Cinnamon
-
½
tsp
Nutmeg
-
½
tsp
Baking powder
-
¼
tsp
Sea salt
Optional glaze
-
¼
cup
Besti Powdered Monk Fruit Allulose Blend
-
¼
cup
Heavy cream
-
¼
tsp
Vanilla extract
Instructions
- Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the butter and sweetener until fluffy.
- Add the pumpkin puree, egg, and vanilla, and beat until smooth.
- Mix in the almond flour, cinnamon, nutmeg, baking powder, and sea salt until a uniform dough forms.
- Use a cookie scoop to form balls of dough and place them on the baking sheet, flattening them slightly.
- Bake for 15 to 20 minutes until golden brown.
- If making the glaze, whisk together the glaze ingredients until smooth.
- Spread glaze on cooled cookies and allow to firm up before removing from the pan.
Nutrition Facts (estimated)
Servings
24
Calories
110
Total fat
9g
Total carbohydrates
4g
Total protein
3g
Sodium
mg
Cholesterol
mg
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