Keto Pumpkin Snickerdoodles
These delicious cookies make a perfect seasonal treat. This recipe is low carb and keto friendly.
Ingredients
For the Cookies
- 1/4 cup Pumpkin Puree
- 2 cups Blanched Almond Flour
- 1 tbsp Coconut Flour
- 1 tsp Cream Of Tartar
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Soda
- 1/2 tsp Xanthan Gum
- 1/4 tsp Salt
- 1/3 cup Butter, Softened
- 1/2 cup Granulated Erythritol Sweetener
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
For the Cinnamon Coating
- 3 tbsp Granulated Erythritol Sweetener
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Pumpkin Pie Spice
Equipment
- parchment paper
Instructions
- Blot the pumpkin puree between layers of paper towels, pressing gently to remove the extra moisture. In a medium bowl, whisk together the almond flour, coconut flour, cream of tartar, pumpkin pie spice, baking soda, xanthan gum and salt.
- In a large bowl, beat the softened butter and granulated sweetener for 1 to 2 minutes until creamy. Add the blotted pumpkin, egg yolk and vanilla and beat until combined.
- Mix the dry ingredients into the butter mixture until a soft dough forms. Cover and chill for 20 minutes so the dough is easy to roll.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Stir the coating ingredients together in a small shallow bowl.
- Roll the dough into 18 balls and roll each one in the cinnamon coating until well covered. Place them 2 inches apart on the baking sheet and flatten to about 1/2 inch thick.
- Bake for 10 to 12 minutes, until the edges are just set and the tops show small cracks. The centers should still look soft.
- Cool the cookies on the baking sheet for 15 minutes before moving them. They firm up as they cool and stay soft and chewy in the middle.
Nutrition
Serving: 1servingCalories: 114kcalCarbohydrates: 3gProtein: 3gFat: 10g
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