Serving Yields: 15

Nutritional Facts per Serving

● Net Carbs: 2 g

● Total Fats: 15 g

● Protein: 5 g

● Calories: 159

Ingredients – Pumpkin Cookie Dough

● Softened butter (6 tbsp.)

● Almond flour (2 cups)

● Solid-packed pumpkin puree (.33 cup)

● Large egg (1)

● Granulated erythritol sweetener (.75 cup)

● Baking powder (.5 tsp.)

● Nutmeg (.25 tsp.)

● Cinnamon (1 tsp.)

● Ground allspice (.125 tsp.)

● Salt (1 pinch)

Ingredients – The Cheesecake Filling

● Cream cheese (4 oz.)

● Vanilla (.5 tsp.)

● Large egg (1)

● Granulated erythritol sweetener (2 tbsp.)

Preparation Method

  1. Warm the oven to 350 degrees Fahrenheit.
  2. Combine all of cookie dough ingredients in a medium-sized bowl and mix well until a dough forms.
  3. Scoop or spoon the cookie batter by about 1.5 tablespoons onto a parchment-lined baking sheet.
  4. Use the back of the scoop or a round tablespoon measuring spoon to dent the tops of each cookie as shown in the photo collage in the post.
  5. Combine the cream cheese, sweetener, egg, and vanilla in a magic bullet or small blender cup.
  6. Blend until smooth.
  7. Pour the cream cheese filling into the tops of each cookie dent.
  8. Bake the cookies for 20 minutes or until golden brown and the tops no longer jiggle.
  9. Remove and cool at least 10 minutes before eating.