Keto Pumpkin Cookies
Grain Free, Sugar Free, Soft Keto Pumpkin Cookies with Cream Glaze
Servings: 12
Ingredients
Dry Ingredients
- 1 1/4 cups almond flour 140 grams
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 tablespoon pumpkin pie spice Homemade recipe here
Wet Ingredients
- 1/2 cup unsalted butter
- 1/2 cup homemade brown sugar sweetener See notes
- 1/2 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
Homemade Brown Sugar
- 1/2 cup Swerve granulated
- 1 teaspoon blackstrap molasses
Cream Glaze
- 2 tablespoons heavy cream or water
- 3 tablespoons water as needed
Instructions
- Dry Ingredients
- Mix all dry ingredients together. Set aside.
- Cream butter and sweetener until fluffy.
- Add eggs, followed by puree, and vanilla.
- Add dry ingredient mixture. Mix on low.
- Form into a dough ball. Wrap in plastic. Refrigerate at least one hour.
- Preheat oven to 325 degrees F.
- Form cookies into 12 balls. Gently flatten to two-inch discs.
- Bake for 14 minutes.
- COMPLETELY COOL before touching.
Cream Glaze
- Mix cream and confectioner's sweetener. Add water as needed to get a pouring consistency you desire. Add glaze after cookies completely cool.
- FREEZING: Freeze cookies BEFORE glazing.
Notes
Instead of making homemade brown sugar, simply use Swerve granulated sweetener and add 1 teaspoon of black strap molasses to the wet ingredients.