KETO PUMPKIN COOKIES

Cook time: 15 mins

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin puree
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice (a mix of cinnamon, nutmeg, and cloves)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and erythritol until well combined and slightly fluffy.
3. Add in the pumpkin puree and vanilla extract, and mix until smooth.
4. In a separate bowl, whisk together the almond flour, coconut flour, pumpkin spice, baking powder, and salt.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until a cookie dough forms. If desired, fold in the sugar-free chocolate chips.
6. Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them a couple of inches apart.
7. Flatten each cookie slightly with the back of a spoon, as they won’t spread much during baking.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.
9. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy your delicious Keto Pumpkin Cookies! Store any leftovers in an airtight container.

Nutritional Information (per cookie):

• Calories: ~100
• Total Fat: ~9g
• Saturated Fat: ~3.5g
• Cholesterol: ~10mg
• Sodium: ~60mg
• Total Carbohydrates: ~4g
  • Dietary Fiber: ~2g
  • Sugars: ~1g
• Protein: ~2g