Cook time: 15 mins


  • 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)


  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
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