Description
Soft, chewy, and perfectly spiced, these keto pumpkin cookies bring all the cozy autumn vibes—without the sugar and carbs. Made with almond flour, pumpkin purée, and warm spices, they’re a guilt-free treat that pairs perfectly with coffee, tea, or a crackling fireplace.
Ingredients
1 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup pumpkin purée (unsweetened)
1/3 cup granulated erythritol (or preferred keto sweetener)
1 large egg
1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
1 tsp pure vanilla extract
Optional glaze:
1/4 cup powdered erythritol
1–2 tbsp unsweetened almond milk
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix dry ingredients – In a bowl, whisk almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Mix wet ingredients – In another bowl, whisk pumpkin purée, sweetener, egg, melted butter, and vanilla until smooth.
Combine & shape – Fold dry ingredients into wet until dough forms. Scoop tablespoon-sized portions and place on baking sheet, flattening slightly.
Bake – Bake 12–14 minutes, until edges are set. Cool completely before glazing.
Optional glaze – Mix powdered erythritol, almond milk, and vanilla. Drizzle over cooled cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 90 / Serving
- Fat: 8g / Serving
- Carbohydrates: 2g / Serving
- Protein: 2g / Serving