Keto Pumpkin Cookies
You have to try out these soft, chewy keto pumpkin cookies that make the perfect keto dessert or snack for autumn. These low carb cookies can be made in minutes!
These pumpkin cookies like many other keto pumpkin recipes are easily made with ingredients you can find at home.
Is pumpkin a low carb food?
Pumpkin is a low carb food. In fact, in every cup of pumpkin, there are 7.4 grams of net carbs.
How many carbs are in pumpkin puree?
Like pumpkin, pumpkin puree is low in carbs. There are 5.8 grams of net carbs in every 100 grams of pumpkin puree.
Tips and Tricks
The key to a good stuffing is not always in the meat, but the bread. Make sure your bread is nice and crispy as it will give the recipe a unique texture. Cook the bread in a skillet and finish off in an oven. Set the stuffing for 2 minutes under broiler to get that crispy touch.
Ingredients for pumpkin cookies
• ¾ cup coconut flour
• ¼ cup pumpkin puree
• 1 tsp baking powder
• ½ cup butter, softened
• 4oz. cream cheese
• 1 tsp vanilla
• 1 tsp pumpkin pie spice
• ¾ cup granulated Erythritol
• 3 eggs
How to make keto pumpkin cookies
To start, first gather all of your ingredients in one place.
Then in a medium mixing bowl, combine coconut flour, baking powder, and pumpkin pie spice.
In a separate bowl, beat butter and Erythritol. Add vanilla and cream cheese and beat until smooth.
Beat in eggs, one at a time, then whisk in the pumpkin puree.
Then fold in the dry ingredients and stir until the dough is made.
Preheat the oven to 350F and line a baking sheet with parchment paper.
Drop the dough by a tablespoon on a baking sheet and flatten each cookie and bake for 20 minutes.
Lastly it’s time to make the topping. To make, combine all topping ingredients in a bowl.
Drizzle the topping over the cooled cookies. Once the icing is firm you can serve and enjoy them.
How to store keto stuffing
To maximize the shelf life of leftover stuffing, refrigerate in covered airtight containers. When you’re reheating the stuffing, heat to a minimum internal temperature of 165 °F before serving.
To further extend the shelf life of stuffing, freeze it; freeze in covered airtight containers or heavy-duty freezer bags. Thaw overnight and reheat in microwave.
You can make the keto stuffing with different types of keto bread, like almond, zucchini, or macadamia.
For the meat, I suggest you go with pork or beef as these work the best in a stuffing. You can also use some ground turkey, but I would not go beyond because these are the best for flavor. You can also toss in some celery, sage, or desired herbs and veggies.
More keto recipes:
- ¾ cup coconut flour
- ¼ cup pumpkin puree
- 1 tsp baking powder
- ½ cup butter, softened
- 4oz. cream cheese
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- ¾ cup granulated Erythritol
- 3 eggs
- ½ cup powdered Erythritol
- 4 tbsp heavy cream
- Orange extract and orange food coloring
1. In a medium mixing bowl, combine coconut flour, baking powder, and pumpkin pie spice.
2. In a separate bowl, beat butter and Erythritol. Add vanilla and cream cheese.
3. Beat until smooth.
4. Beat in eggs, one at the time. Whisk in pumpkin puree.
5. Fold in the dry ingredients and stir until the dough is made.
6. Preheat oven to 350F. Line a baking sheet with parchment paper.
7. Drop the dough by a tablespoon on a baking sheet. Flatten each cookies and bake for 20 minutes.
8. Make the topping; combine all ingredients in a bowl.
9. Drizzle the topping over the cooled cookies.
10. Once the icing is firm you can serve and enjoy them.
Amount Per Serving: Calories: 153Total Fat: 14.4gSaturated Fat: 8.7gCholesterol: 79mgSodium: 100mgCarbohydrates: 3.9gNet Carbohydrates: 2gFiber: 1.9gSugar: 0.3gProtein: 2.9g