“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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Ingredients

Directions

1. Pre-heat oven to 350F. Measure out dry ingredients and mix.
2. In a separate container, measure out the butter, pumpkin puree, vanilla, and liquid stevia.
3. 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.
4. Press the balls flat with your hand (or the bottom side of a jar) and bake for 12-13 minutes.
5. While the cookies are cooking, run 2 tsp. erythritol and 1 tsp. pumpkin pie spice through a spice grinder.
6. 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)