Keto Pumpkin Cookies
These delicious keto pumpkin cookies are a simple to make fall treat!
Servings 16 cookies
Ingredients
- 1 ½ cup almond flour
- ¼ cup butter salted
- ¾ cup pumpkin puree
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- 1 large egg
- ½ cup monk fruit sweetner
Topping
- 1 tablespoon monk fruit sweetener
- 2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment and set aside.
- In a large mixing bowl, whisk together flour, baking powder, and sweetener.
- In a medium bowl melt butter. Add pumpkin vanilla, egg to butter and mix until well incorporated.
- Pour wet ingredients into the bowl with dry ingredients, mix until well incorporated.
- Roll dough into one inch balls and place on a baking sheet. Dough will be wet.
- Press balls flat with the bottom of a jar or fingers.
- In a small bowl mix together topping ingredients.
- Sprinkle the topping mixture on top of the cookies.
- Bake for 10-12 minutes. Store leftovers in an airtight container for 3-5 days.
Notes
You can use any sugar substitute, or regular sugar if not doing keto.