Keto Pumpkin Cookies
Keto Pumpkin Cookies
Ingredients
Cookies Ingredients:
- 3/4 cup Pumpkin Puree
- 1 room temperature Egg Yolk
- 6 tsp Sugar Substitute
- 1 1/4 cup Almond Flour
- 1 tsp Vanilla Extract
- 3 tsp Pumpkin Spice
- 1/4 tsp Ginger Powder
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 tbsp room temperature Butter
Topping cream Ingredients:
- 3 tbsp Sugar Substitute
- 3/4 tsp Vanilla Extract
- 1 1/2 tbsp Heavy Cream or any milk of your preference
Instructions
- Gently pat the pumpkin puree with a clean napkin several times until there is no excess liquid. This step is important to make sure there will be no extra liquid in the batter.
- In a large bowl, add your softened butter, and begin breaking it with a spatula
- Add sugar substitute and keep gradually mixing as you add it then add vanilla extract and continue mixing
- Add your homemade unsweetened pumpkin puree, the pumpkin spice powders with an extra 1/4 tsp of ginger, and a pinch of salt into the mixture. Mix everything really well together until you see no clumps.
- Now add the almond flour (you can also use another flour of your choice) and baking powder, and of course, go ahead and mix really well. This recipe is easy and simple enough for mixing by hand using a spatula, there is no need for an electric mixer!
- Now that the batter is ready, let it chill in the fridge so it maintains a firm consistency when baked.
- Let the batter chill in the fridge and when ready to bake, leave it in the fridge until you preheat the oven for 350 F° degrees.
- When the oven is ready, pull out the batter from the fridge, take ball-shaped pieces from the batter and place them on a parchment sheet on a tray.
- Gently pat the cookie balls with the back of a spoon or fork or with your fingers, then bake in the oven for 12-15 minutes.