One of my most favorite fall time things to eat is cookies. Particularly pumpkin or cinnamon flavored cookies! These lower carb option for cookies are amazing! Fall is such a good time for anything pumpkin flavored and this recipe just fits the mold so well! Pumpkin and cinnamon go so well together too. They compliment and bring out the flavors of one another. Something about the smell of both in my kitchen just takes me to Fall, Halloween, Thanksgiving, childhood and my grandmother’s house. Another great thing about these is that they store well too!
Equipment for this recipe:
- Cookie Sheet
- Cooling Rack
- Mixer
Ingredients for this recipe:
- Monk Fruit Sugar
- Vanilla
- Egg
- Butter
- Baking Powder
- Almond Flour
- Xanthan Gum
- Pure Canned Pumpkin
- Cinnamon
- Nutmeg
Storage:
These cookies are so easy to store! They will store in an airtight container at room temperature for up to 3 days. They will also store in the refrigerator in an airtight container for up to 2 weeks. You can also reheat them in the microwave for 10 seconds and they taste like they just came out of the oven!
Variations:
The base of this recipe (all ingredients minus the pumpkin, cinnamon, and nutmeg ) can be the base of any keto cookie you would like. Add a few sugar-free chocolate chips and you’ve got chocolate chip cookies. Leave it plain and you have sugar cookies. Add raisins and you’ve got raisin cookies! So many options with these!
Pumpkin Cinnamon Keto Cookies
Notes
Other delicious desserts from the blog:
Coconut Key Lime Pie Bars
Keto Cherry Cupcakes with Keto Buttercream Cherry Frosting
Healthy Peach Cobbler
Ingredients
- 3/4 cup monk fruit sugar
- 1 tsp vanilla
- 1 large egg
- 1/2 cup butter, melted
- 1 tsp baking powder
- 2 cups of almond flour
- 1/2 tsp xanthan gum
- 1/2 cup pure canned pumpkin
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat an oven to 375º. Line a cookie sheet with parchment paper.
- In a large mixer, combine monk fruit sugar, vanilla, egg, and melted butter and beat on a medium speed until the mixture is well mixed.
- Once that mixture is well combined, add in baking powder, almond flour, and xanthan gum and beat for 30 more seconds. Stop the mixer and scrape the sides down.
- Then, add in canned pumpkin, cinnamon, and nutmeg and mix again until well combined.
- Scoop out twelve dough balls using a cookie scoop and place on the lined cookie sheet. Sprinkle the tops of the cookies with cinnamon and sugar if desired.
- Bake in the oven for 15-20 minutes or until golden brown. Serve while warm or store for later!
Nutrition Facts
Pumpkin Cinnamon Keto Cookies
Serves: 12 Cookies
|
Amount Per Serving: 1 Cookie
|
||
|---|---|---|
| Calories | 107 | |
| % Daily Value* | ||
| Total Fat 10.5 g | 15.4% | |
| Saturated Fat 5.1 g | 25% | |
| Trans Fat 0 g | ||
| Cholesterol 35.8 mg | 11.7% | |
| Sodium 49.7 mg | 2% | |
| Total Carbohydrate 10.2 g | 3.3% | |
| Dietary Fiber 2.3 g | 8% | |
| Sugars .6 g | ||
| Protein 1.7 g | ||
| Vitamin A 73.6% | Vitamin C 0.2% | |
| Calcium 32.9% | Iron 1.8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
[…] with pumpkin and cinnamon! I have been featuring this combo a little bit this week. Check out the Pumpkin Cinnamon Keto Cookies I featured a few days ago! But honestly, I am obsessed with this time of year! I could go on and on […]