The BEST Keto Pumpkin Cookies | Low-Carb Dessert with Cream Cheese Fro

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, but requires more liquid.

erythritol

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a zero-calorie sweetener.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: carob chips

Dark chocolate is lower in sugar.

Mix together 3 cups of almond flour, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 1 teaspoon cinnamon, 0.5 teaspoon cloves, 0.25 teaspoon ginger, and 0.125 teaspoon allspice in a bowl.

In another bowl, cream together 0.25 cup grass-fed butter and erythritol monk fruit mixture until smooth.

Add 0.5 cup pumpkin puree, 1 egg, and 1 teaspoon vanilla extract to the butter mixture and mix until combined.

Gradually add the dry ingredients to the wet ingredients in small batches, mixing until a dough forms.

Chill the dough in the refrigerator for a few minutes to make it easier to handle.

Scoop portions of dough onto a baking sheet, spacing them apart.

Flatten the cookies slightly before baking.

Bake at 350°F for 15-17 minutes, checking for doneness and flattening them slightly at the 15-minute mark for crinkles.

Prepare the cream cheese frosting by mixing 2 oz cream cheese and 0.25 cup powdered sweetener, adding a little heavy whipping cream to thin it out as needed.

Let the cookies cool before frosting them with the cream cheese mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens