Pumpkin Cinnamon Keto Cookies

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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!

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