“These will become a new family favorite of the season. They’ll go perfectly with Thanksgiving dinner, or you can even bring them to holiday parties later on.” Keto Pumpkin Snickerdoodle Cookies – You must try this recipe.
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1 h
15 Servings
104 cals
Ingredients
The Cookies:
- 1 1/2 cups Almond Flour
- 1/4 cup Butter, salted
- 1/2 cup Pumpkin Puree
- 1 tsp. Vanilla Extract
- 1/2 tsp. Baking Powder
- 1 large Egg
- 1/4 cup Erythritol
- 25 drops Liquid Stevia
The Topping:
- 1 tsp. Pumpkin Pie Spice
- 2 tsp. Erythritol
Directions
- 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.
Nutrition Facts
Per Serving: 104 calories; 9.4 g fat; 1.5 g carbohydrates; 2.9 g protein; 17 mg cholesterol; 127 mg sodium.
Recipe by: Kiro, Photo Credit: panipocket (flickr)
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