Keto Pumpkin Snickerdoodle Cookies
If you’re on a keto diet but still crave something sweet and autumnal, these Keto Pumpkin Snickerdoodle Cookies are just what you need. They combine the warm, spicy flavors of a classic snickerdoodle with the seasonal taste of pumpkin, all while being low in carbs. These cookies are soft, chewy, and perfect for anyone looking to enjoy a treat without breaking their keto lifestyle. Whether you're baking for yourself or sharing with friends, these cookies are sure to be a hit!
Equipment
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Baking Sheet
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup pumpkin puree
- 1/2 cup keto sweetener (such as erythritol or monk fruit)
- 1/4 cup butter, softened (or coconut oil for dairy-free)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons keto sweetener
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, ground ginger, ground nutmeg, and salt.
- In a separate bowl, cream together the softened butter and 1/2 cup keto sweetener until light and fluffy. You can use an electric mixer for this step.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- In a small bowl, mix the 2 tablespoons of keto sweetener and 1 teaspoon of cinnamon. Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the cinnamon-sweetener mixture. Place the coated dough balls on the prepared baking sheet and gently flatten them with your hand.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft when they come out of the oven but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.