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
- Warm the oven to 350 degrees Fahrenheit.
- Combine all of cookie dough ingredients in a medium-sized bowl and mix well until a dough forms.
- Scoop or spoon the cookie batter by about 1.5 tablespoons onto a parchment-lined baking sheet.
- 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.
- Combine the cream cheese, sweetener, egg, and vanilla in a magic bullet or small blender cup.
- Blend until smooth.
- Pour the cream cheese filling into the tops of each cookie dent.
- Bake the cookies for 20 minutes or until golden brown and the tops no longer jiggle.
- Remove and cool at least 10 minutes before eating.
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