Keto Pumpkin Pie Cookies
These Keto Pumpkin Pie Cookies combine a soft almond flour cookie with a creamy pumpkin-spice filling for a fun fall dessert that tastes like a little pumpkin pie in every bite.
Servings: 12 cookies
Calories: 189kcal
Ingredients
For the Batter
- 2 cups almond flour superfine, blanched
- ¼ cup butter unsalted, or coconut oil
- 1 egg large
- ¼ cup cream cheese at room temperature
- ⅓ cup sweetener
- ½ tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp xanthan gum
For the Pumpkin Pie Filling
- 1 large egg
- ¼ cup sugar-free brown sweetener
- ½ cup pumpkin purée
- 1 tsp cornstarch
- ⅛ tsp salt
- 1 tsp pumpkin pie spice
- ¼ cup heavy cream
Instructions
- Make the Cookie Dough. Add the softened butter, cream cheese, and sweetener to a mixing bowl. Beat until smooth and creamy.
- Add the egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the almond flour, baking powder, and xanthan gum.
- Gradually add the dry ingredients to the wet mixture and mix just until a soft dough forms.
- Cover the dough and refrigerate for 20–30 minutes.
- Make the Pumpkin Pie Filling. In a medium bowl, whisk together the egg, sugar-free brown sweetener, pumpkin puree, cornstarch, salt, pumpkin pie spice, and heavy cream until smooth.
- Preheat the Oven. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Shape the Cookies. Scoop about 1 tablespoon of chilled dough and roll it into a ball. Flatten slightly and make a small indentation in the center.
- Arrange the cookie bases on the prepared baking sheet.
- Add the Filling. Spoon about 1 teaspoon of pumpkin filling into the center of each cookie. Do not overfill.
- Bake. Bake for 18–20 minutes, or until the edges are lightly golden and the pumpkin filling is set.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Sweetener: Use a granulated keto sweetener that measures like sugar for the cookie dough. For the pumpkin filling, use a sugar-free brown sweetener rather than regular brown sugar.
- Almond Flour: Superfine blanched almond flour gives these cookies the best texture. Almond meal will make them more coarse.
- Chilling: Don’t skip the 20–30 minute chill. It makes the dough much easier to shape and helps the cookies hold their shape.
- Storage: Refrigerate the cookies in an airtight container for up to 5 days.
- Freezing: Freeze for up to 1 month and thaw in the refrigerator before serving.
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 6g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 84mg | Potassium: 62mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1883IU | Vitamin C: 0.5mg | Calcium: 63mg | Iron: 1mg | Net Carbs: 4g