Keto Pumpkin Cookies
Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup pumpkin puree (unsweetened)
  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated erythritol (or any keto-friendly sweetener)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients:

  • In a medium-sized bowl, whisk together almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.

3. Cream Butter and Sweetener:

  • In a separate large bowl, use an electric mixer to beat the softened butter and granulated erythritol until light and fluffy.

4. Add Wet Ingredients:

  • Add in the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined.

5. Combine Ingredients:

  • Gradually add the dry ingredient mixture to the wet ingredients. Mix until a thick cookie dough forms.
  • If you’re adding sugar-free chocolate chips, fold them in at this stage.

6. Form the Cookies:

  • Using a cookie scoop or tablespoon, scoop out small portions of dough onto the prepared baking sheet. Slightly flatten the cookies with the back of a spoon (they won’t spread much during baking).

7. Bake the Cookies:

  • Bake for 12-15 minutes, or until the edges are lightly golden. The center should still be soft to the touch, but the cookies will firm up as they cool.

8. Cool and Serve:

  • Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Nutritional Information (Per Cookie, based on 12 cookies):

  • Calories: ~70
  • Fat: ~5g
  • Protein: ~2g
  • Net Carbs: ~2g
  • Fiber: ~1g

Nutritional values may vary based on the brands of ingredients used.

Keto Tips:

  1. Sugar-Free Icing: Drizzle the cookies with a keto-friendly icing made from powdered erythritol and a splash of almond milk for added sweetness.
  2. Flavor Variations: Add chopped nuts like pecans or walnuts for a crunchy texture, or switch the chocolate chips with sugar-free white chocolate chips for variety.
  3. Storage: Store these cookies in an airtight container in the fridge for up to a week or freeze them for longer storage.

Benefits:

  • Low in Carbs: With only about 2g net carbs per cookie, these are perfect for a keto-friendly treat.
  • Rich in Fiber: Thanks to the almond flour and coconut flour, these cookies are high in fiber, which helps with digestion.
  • Seasonal Flavors: Pumpkin and spice give these cookies that comforting, warm fall flavor, but with none of the sugar.

These Keto Pumpkin Cookies are a great way to enjoy fall treats without compromising on your low-carb lifestyle. They’re soft, flavorful, and satisfying enough to enjoy any time of day!