Keto Pumpkin Cookies
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!
Servings: 16 cookies
Calories: 96kcal
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
- ⅓ cup / 50g powdered sweetener
- 4 tablespoons heavy cream (or 2 tablespoons almond milk)
- ½ teaspoon vanilla extract
Nutrition
Calories: 96kcal | Total Carbohydrates: 1.6g | Protein: 1.8g | Fat: 9.4g | Saturated Fat: 5.9g | Fiber: 0.8g | Sugar: 0.5g