Keto Pumpkin Sugar Cookies
Indulge in the warm, spiced flavors of fall with these Keto Pumpkin Sugar Cookies, a delightful low-carb twist on a classic treat! These cookies are perfectly soft and chewy, made with almond flour and sweetened with erythritol to keep them sugar-free and keto-friendly. A touch of pumpkin puree and a sprinkle of aromatic pumpkin pie spice infuse these cookies with seasonal goodness, while melted butter and vanilla extract create an irresistibly buttery texture. Quick and easy to prepare, these cookies bake to golden perfection in just 12 minutes, making them an ideal guilt-free snack or dessert. Whether you're following a keto lifestyle or simply craving a healthier treat, these pumpkin sugar cookies are sure to become your new favorite seasonal indulgence! Perfect for sharing or storing for later, they’re a fall-inspired delight you won’t want to miss.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup granulated erythritol
- 0.25 cup pumpkin puree
- 1 large egg
- 0.25 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, erythritol, pumpkin pie spice, baking soda, baking powder, and salt. Mix well to ensure all dry ingredients are thoroughly combined.
In a separate medium bowl, whisk together the melted butter, pumpkin puree, egg, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until a soft dough forms. The dough should be thick yet pliable.
Using a tablespoon or cookie scoop, scoop dough onto the prepared baking sheet leaving about 2 inches between each cookie. Gently flatten each dough ball into a circle using your fingers or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 9.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 480 mg | 37% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 219 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
