Keto Pumpkin Snickerdoodle Cookies
Keto Pumpkin Snickerdoodle Cookies
Winter will coming soon . And with winter, you need some tasty treats to have on hand so you can pop it in the microwave, pour a hot cup of tea, and curl up near the fireplace to enjoy yourself. These cookies will be your new comfort food and then some.
These will become a new family favorite of the season. They’ll go perfectly with Thanksgiving dinner, or you can even bring them to holiday parties later on. Nobody knew that they were low carb when I served them, and that’s the best way to make low carb desserts.
I don’t refrigerate my baked goods the first day that I make them. I let them sit in a container overnight so that they moisture redistributes throughout the treats. The texture gets better the longer it sits out: the cookies gets more moist and have better flavor.
Keto Pumpkin Snickerdoodle Cookies
Ingredients :
The Cookies
- 1 1/2 cups Almond Flour
- 1/4 cup Butter, salted
- 1/2 cup Pumpkin Puree
- 1 tsp. Vanilla Extract
- 1/2 tsp. Baking Powder
- 1 large Egg
- 1/4 cup Erythritol
- 25 drops Liquid Stevia
The Topping
- 1 tsp. Pumpkin Pie Spice
- 2 tsp. Erythritol
Instructions :
- Pre-heat oven to 350F. Measure out dry ingredients and mix.
- In a separate container, measure out the butter, pumpkin puree, vanilla, and liquid stevia.
- Mix everything together well until a pasty dough is formed. Roll the dough into small balls and set on a cookie sheet covered with a silpat. About 15 cookies in total.
- Press the balls flat with your hand (or the bottom side of a jar) and bake for 12-13 minutes.
- While the cookies are cooking, run 2 tsp. erythritol and 1 tsp. pumpkin pie spice through a spice grinder.
- Once the cookies are done, sprinkle with the topping and let cool completely.
Recipe Adapted : Keto Pumpkin Snickerdoodle Cookies @ ruled
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