Keto Pumpkin Cookies are one of my go-to snacks whenever I’m on the ketogenic diet. They are simple to make and bake, and also serve as a healthy snack for most of the week. The keto pumpkin cookies are also a great fasting snack as the high healthy fats and will leave you feeling fuller for longer.
The cookies will bake to have a crisp outside and a nice soft, chewy inside. Personally, I believe these are the best kind of cookies, and this recipe does not disappoint.
These cookies are an amazing snack as they can be altered in a variety of different ways. You can add in sugar-free chocolate chips for a sweeter flavor, or even mix in cut-up nuts such as walnuts or peanuts for an added crunch!
So how do I make these yummy keto pumpkin cookies?
Keto Pumpkin Cookies are not too difficult to make. The process involves mixing all the dried ingredients together, then mixing that bowl with the wet ingredients.
Once they’re all mixed, all you need to do is pull apart the batter, place on the tray and bake away!
Choosing your pumpkin is a vital step, however. You can bake your own pumpkin (or butternut squash) and blend into a puree using a blender.
Alternatively, you can use a canned pumpkin puree, just be sure to check the nutritional information panel to avoid any hidden sugars and carbohydrates.
Alternatively to brown erythritol (aka low carb brown sugar), you can use lakanto sweetener as a direct substitute. It is just as low in carbohydrates and sugars as brown erythritol, and can sometimes be easier to find and obtain. You can also swap out your flaxseed powder and water for an actual egg if you are non-Vegan.
The cookies will usually last for 5 days, but if sealed in an airtight container can last up to 7 days. If you don’t polish them off by day 3 like I tend to.
12 cookies approximately
Perpetration – 20 minutes
Cook time – 20 minutes
- 2 cups of almond flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- 1 tablespoon of flaxseed powder
- 3 tablespoons of water
- 1 egg (non-vegan alternative)
- 1/2 cup of unsweetened pumpkin puree
- 1/4 cup of coconut oil
- Also approximately 1 teaspoon of coconut oil for oiling your hands
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of sea moss
- 2 teaspoons of ground cinnamon
- 1/2 cup of brown erythritol
- 4 teaspoons of brown erythritol (to sprinkle on top)
- Lakanto sweetener can be substituted for both portions of brown erythritol
You will also need
- A baking tray
- Baking paper
- Three mixing bowls, one small bowl and two mid-sized to large bowls
- A whisk
- A fork
- Measuring cups and spoons
- A cake cooling rack, and
- A blender (if you’re creating your own puree)
To help make things simpler, we have broken down your two mid-sized to large bowls into a “dry bowl” and a “wet bowl”. Your small bowl is only used for your flax mix or to whisk your egg.
- Preheat your oven to 350F (180°C) and line your baking tray with baking paper.
- Add your almond flour, baking powder, and salt to your first mid-sized to large bowl. Whisk together until well-combined and there are no lumps of flour remaining. This is your “dry bowl”.
- Mix your flax powder and water together in your small bowl to create a flax mix.
- Alternatively, you can use 1 egg if desired
- Add your flax mix, melted coconut oil, pumpkin puree, and vanilla extract into your second mid-sized to large bowl and whisk together until smooth. This is your “wet bowl”.
- Add the brown granulated erythritol (lakanto sweetener) to your “wet bowl”. Min through until all the ingredients are combined evenly and you can’t see the sweetener granules anymore. These need to be dissolved into the mix.
- Add your “wet bowl” to your “dry bowl”. Stir through until the dough sticks together well and has a similar texture to regular cookie dough.
- Let the mix sit for 5 minutes. This allows the dry ingredients to soak up the moisture and helps keep the cookies from crumbling once cooked. If the dough is still too wet, you can add another 1/4 – 1/2 cup of almond flour to thicken the mixture.
- Oil your hands, then shape your dough into 12 evenly spread balls and place each one onto your baking sheet. Use a fork to flatten each ball down crosswise until they’re about 1/2 inch thick.
- Proceed to bake for 15-20 minutes at until your cookies just start to brown and turn golden.
- Remove from your oven and sprinkle with your brown erythritol (lakanto sweetener) and cinnamon while the cookies are still warm.
- Let your keto pumpkin cookies to cool on the baking tray for 20 minutes. Only after 20 minutes, carefully transfer them to a wire cooling rack to finish cooling. Moving them from the baking tray too early can result in them breaking apart!
Last Updated on 2 months by D&C Editorial Team