Keto Cottage Cheese Pumpkin Spice Cookies
These delicious cookies are the ultimate cozy seasonal treat. They are low carb, keto friendly, and sure to delight everyone.
Ingredients
For the Cookies
- 1/3 cup Full-Fat Cottage Cheese
- 1/3 cup Pumpkin Puree
- 1/4 cup Unsalted Butter, softened
- 1/2 cup Brown Monk Fruit Sweetener
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
- 2 1/4 cups Blanched Almond Flour
- 2 tbsp Coconut Flour
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Powder
- 1/4 tsp Xanthan Gum
- 1/4 tsp Salt
For the Cinnamon Drizzle
- 2 oz Cream Cheese, softened
- 1/4 cup Powdered Monk Fruit Sweetener
- 1/2 tsp Ground Cinnamon
- 2 tbsp Heavy Cream
Equipment
- blender
Instructions
- Blend the cottage cheese and pumpkin puree together in a small blender or food processor until completely smooth.
- In a large bowl, beat the butter and brown sweetener until creamy. Add the pumpkin mixture, egg yolk, and vanilla, and beat until smooth.
- Whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, xanthan gum, and salt. Stir into the wet mixture until a soft dough forms, then chill for 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 1 1/2 tbsp balls and flatten each one to about 1/2 inch thick.
- Bake for 14 to 16 minutes, until the edges are golden and the tops look set. Cool on the baking sheet for 15 minutes, then move to a wire rack and cool completely.
- Whisk the cream cheese, powdered sweetener, cinnamon, and heavy cream until smooth and pourable. Drizzle over the cooled cookies and let set for 15 minutes.
Nutrition
Serving: 1servingCalories: 188kcalCarbohydrates: 6gProtein: 5gFat: 16g
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