Low-Carb Pumpkin Cookies
Soft, chewy, and full of fall flavor — these Low-Carb Pumpkin Cookies are a guilt-free treat made with almond flour, pumpkin puree, and warm spices. Perfect for keto or sugar-free lifestyles, they’re easy to make, naturally gluten-free, and deliciously cozy with your morning coffee or evening tea.
Equipment
- 2 Mixing bowls (1 large, 1 medium)
- Measuring cups and spoons
- 1 Whisk or hand mixer
- 1 Rubber spatula
- 1 Baking Sheet
- Parchment Paper
- 1 Cooling rack
Ingredients
- 1 cup Almond flour
- ¼ cup coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ cup Pumpkin Puree
- ¼ cup Unsalted Butter or coconut oil, melted
- ⅓ cup monk fruit sweetener or erythritol
- 1 teaspoon Vanilla extract
- 1 Egg
- Optional Glaze
- ¼ cup Powdered erythritol
- 2 tsp Almond milk
- Dash of Cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix almond flour, coconut flour, baking powder, pumpkin spice, cinnamon, and salt.
- In another bowl, whisk pumpkin puree, melted butter, sweetener, vanilla, and egg.
- Combine wet and dry ingredients until a dough forms.
- Scoop spoonfuls onto the baking sheet and flatten slightly.
- Bake for 12–15 minutes, or until edges are golden.
- Let cool completely before adding glaze (optional).
Notes
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Great with coffee or as a post-dinner treat!
Nutrition (Per Cookie)
Calories: 95
Fat: 8g
Net Carbs: 2g
Protein: 3g