Description
Frosty, dreamy, and bursting with fall flavor—these keto-friendly ice cream sandwiches feature soft pumpkin-spiced cookies hugging a creamy apple-pumpkin center. With warm spices and a cool bite, they’re the ultimate low-carb treat to celebrate the season in style.
Ingredients
Keto Pumpkin Cinnamon Cookies:
1¼ cups almond flour
¼ cup coconut flour
½ tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice
Pinch of salt
¼ cup melted butter or coconut oil
⅓ cup monk fruit sweetener
1 egg
¼ cup pumpkin purée
½ tsp vanilla extract
Apple-Pumpkin Ice Cream:
1 cup heavy cream (or coconut cream for dairy-free)
½ cup pumpkin purée
¼ cup finely diced cooked apple (or apple extract for strict keto)
2 tbsp powdered monk fruit or erythritol
½ tsp cinnamon
½ tsp vanilla extract
Optional: pinch of nutmeg or cardamom
Instructions
Make the cookies: Preheat oven to 350°F (175°C). Mix dry ingredients in one bowl, wet ingredients in another. Combine to form dough. Scoop into small rounds and flatten. Bake for 10–12 minutes until edges are golden. Cool completely.
Make the ice cream: Blend all ingredients until smooth. Chill mixture, then churn in an ice cream maker or freeze and stir every 30 minutes until scoopable.
Assemble sandwiches: Scoop ice cream between two cookies and gently press. Freeze for 20–30 minutes to set.
Nutrition
- Calories: 260/ Sandwich
- Sugar: 2g/ Sandwich
- Fat: 22g/ Sandwich
- Carbohydrates: 7g/ Sandwich
- Protein: 5g/ Sandwich