Low Carb Pumpkin Spice Cookies – KETO
It’s fall already, and you know I’m all about low-carb recipes to reverse prediabetes and diabetes type 2 here on the blog. There are plenty of fall desserts on the blog, but one was missing: LOW-CARB PUMPKIN SPICE COOKIES.
Jump to RecipeThese keto pumpkin spice cookies are chewy, soft, and the perfect snack for fall. Learn how to make melt-in-your-mouth gluten-free low-carb pumpkin cookies. They are also low-carb, dairy-free, and keto-friendly.
They are an easy, sweet dessert to make in under 30 minutes.
You’ll only need wholesome gluten-free ingredients such as almond flour, coconut flour, and butternut squash puree.
DISCLAIMER: AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. THIS POST CONTAINS AFFILIATE LINKS THAT WILL REWARD ME MONETARILY OR OTHERWISE WHEN YOU USE THEM TO MAKE QUALIFYING PURCHASES. FOR MORE INFORMATION. PLEASE READ MY PRIVACY POLICY.
How To Make Low-Carb Pumpkin Spice Cookies
These cookies are an easy dessert or snack when you’re craving something a little sweet. The cookie dough took me only five minutes to make.
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup butternut squash pure (homemade)
- 2 tablespoons erythritol sweetener
- 3 teaspoons pumpkin spice
- 2 teaspoons vanilla extract (optional)
- 1 large egg
- 1/4 cup melted coconut oil
- 1/4 tsp salt
- ½ tablespoon baking powder
- Pumpkin seeds for decoration (optional)
How To Make Low-Carb Pumpkin Spice Cookies
Total Time: 45 minutes
Gather ingredients
Gather all the ingredients for these low-carb pumpkin spice cookies with coconut and almond flour.
Combine the ingredients
Combine the ingredients in a large bowl using an electric mixer or add all the ingredients to a blender until a soft dough is formed.
Scoop cookie
1. Allow the dough to rest for about 5 minutes.
2. Preheat the oven to 350F/180C and line a cookie sheet pan with parchment paper.
3. Scoop cookie balls using a tablespoon or a medium cookie scoop. Use your hands to shape the cookies.
Bake until golden
Bake until golden and crispy on the edges. About 25-30 min.
How should you store these Pumpkin Spice Cookies?
Store cooled cookies in an airtight container in the refrigerator for up to one week. These Keto low-carb pumpkin spice cookies are not suitable for freezing.
Coconut flour – Coconut flour is high in fiber and low in carbs. It also absorbs more moisture than any other grain-free flour. This means you don’t need to squeeze liquid out of zucchini.
Coconut oil – This can be substituted with butter.
Low-carb sweetener – Any granulated sugar substitute works. I like using erythritol granular sweetener blends. Xylitol, allulose, Swerve, or Bocha Sweet are also possible.
Low Carb Pumpkin Spice Cookies – KETO
These cookies are an easy dessert or snack when you’re craving something a little sweet.
15
servings10
minutes30
minutes45
kcalKeep the screen of your device on
Ingredients
1 cup almond flour
1/4 cup coconut flour
1/2 cup butternut squash pure (homemade)
2 tablespoons erythritol sweetener
3 teaspoons pumpkin spice
2 teaspoons vanilla extract (optional)
1 large egg
1/4 cup melted coconut oil
1/4 teaspoon salt
1/2 tablespoon baking powder
- Topping
1/4 cup Pumpkin seeds for decoration (optional)
Directions
- Gather all the ingredients for these low-carb pumpkin spice cookies with coconut and almond flour.
- Combine the ingredients in a large bowl using an electric mixer or add all the ingredients to a blender until a soft dough is formed.
- Allow the dough to rest for about 5 minutes.
- Preheat the oven to 350F/180C and line a cookie sheet pan with parchment paper.
- Scoop cookie balls using a tablespoon or a medium cookie scoop. Use your hands to shape the cookies.
- Bake until golden and crispy on the edges. About 25-30 min.
Notes
- All nutritional data are estimates based on the products I used.
Nutrition Facts
- Serving Size: 15.3 g
- Total number of serves: 15
- Calories: 45kcal
- Fat: 4.04g
- Carbohydrates: 2g
- Sugar: 1.53g
- Protein: 0.26g
