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Soft & Chewy Keto Pumpkin Cookies – vegetarian recipe
Stav Kogan

Soft & Chewy Keto Pumpkin Cookies

Soft, chewy Keto Pumpkin Cookies packed with warm spice flavor, made with simple ingredients like almond flour and real pumpkin puree. The perfect guilt-free way to celebrate the season, ready in under 20 minutes!
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 15 cookie
Calories: 104
Ingredients Method Nutrition

Ingredients
  

  • What You'll Need
  • 1 ½ cups / 168g (5.9 oz) almond flour, finely ground
  • ¼ cup (57 g / 2.01 oz) salted butter, softened
  • ½ cup (122 g / 4.3 oz) canned pumpkin puree, not pumpkin pie filling
  • 1 large egg, at room temperature
  • ¼ cup (48 g / 1.69 oz) erythritol, or your preferred granular sweetener
  • 25 drops liquid Stevia, or to taste
  • 1 teaspoon (5 ml / 0.2 fl oz) vanilla extract
  • ½ teaspoon (2 g / 0.07 oz) baking powder
  • Blot your pumpkin puree! Place the puree between two paper towels and press gently to remove excess moisture. This prevents the cookies from being too cakey or wet.
  • For the best texture, ensure your cold like the egg and butter are at room temperature before mixing. This helps them combine evenly into a smooth dough.
  • Feel free to add mix-ins like sugar-free chocolate chips, chopped pecans, or walnuts. Fold them in gently at the end before scooping the dough.

Method
 

  1. Directions
  2. Preheat your oven to 350°F / 175°C and line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together the dry : almond flour, erythritol, and baking powder.
  4. In a separate large bowl, beat together the wet : softened butter, pumpkin puree, egg, vanilla extract, and liquid stevia until smooth and well combined.
  5. Gradually add the dry ingredient mixture to the wet , mixing on low speed until a soft dough forms.
  6. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies do not spread much, so gently flatten the tops with the back of a spoon for a more traditional cookie shape.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Let the cookies cool completely on the wire rack. Almond flour cookies are very delicate when warm and will firm up as they cool, developing the perfect chewy texture.

Nutrition

Calories: 104kcalCarbohydrates: 2.99gProtein: 3.1gFat: 9.8g

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