1/4 cup erythritol or your preferred keto-friendly sweetener (adjust to taste)
1 large egg
1 tsp vanilla extract
1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
1/2 tsp baking powder
1/4 tsp salt
Optional add-ins: sugar-free chocolate chips or chopped nuts (adjust based on preference)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Mix well and set aside.
In another bowl, beat the softened butter and erythritol together until creamy.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture and continue to mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. If desired, fold in sugar-free chocolate chips or chopped nuts.
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them out.
Use a fork to gently flatten each cookie and create a crisscross pattern on the top.
Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (per serving, assuming 24 servings):
Calories: ~65 kcal
Total Fat: ~5g
Saturated Fat: ~2g
Total Carbohydrates: ~3g
Dietary Fiber: ~1g
Erythritol (a sugar alcohol): ~2.5g
Net Carbs: ~0.5g
Please note that the nutrition information is approximate and can vary depending on the specific brands and ingredients you use. Be sure to calculate the exact values based on the products you choose to ensure accuracy for your dietary needs.