Description
Delightfully soft and chewy Keto Pumpkin Snickerdoodle Cookies loaded with warm pumpkin pie spices and a rich pumpkin flavor. These low-carb cookies are perfect for a keto-friendly treat with a tender texture and a cinnamon-sugar coating that adds a classic snickerdoodle twist without the guilt.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon gluten-free baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- Pinch of salt
- 3/4 cup granulated monk fruit sweetener (for dough)
Wet Ingredients
- 1/2 cup ghee or vegan butter (room temperature)
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 1/2 cup granulated monk fruit sweetener
- 2 1/2 teaspoons cinnamon
Instructions
- Preheat Oven and Prep Tray: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Set aside while you prepare the dough.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, 3/4 cup granulated monk fruit sweetener, pumpkin pie spice, 1 teaspoon cinnamon, salt, and gluten-free baking powder. Stir them together to evenly distribute the spices and leavening.
- Add Wet Ingredients and Combine: Add the egg, pumpkin puree, vanilla extract, and softened ghee or vegan butter to the bowl with dry ingredients. Mix everything thoroughly with a wooden spoon until it forms a cohesive dough with a slightly sticky but workable consistency.
- Prepare Cinnamon-Sugar Coating: In a separate small bowl, mix 1/2 cup granulated monk fruit sweetener and 2 1/2 teaspoons cinnamon to create the classic snickerdoodle coating.
- Form Cookies and Coat: Scoop out 12 to 14 large spoonfuls of dough and roll each into a ball. Roll each ball thoroughly in the cinnamon-sugar mixture so they are evenly coated.
- Shape on Baking Sheet: Transfer the coated dough balls to the prepared baking sheet, spacing them apart. Gently press down each ball slightly to flatten it for even baking.
- Bake: Bake the cookies in the preheated oven for 14 to 15 minutes, or until the edges turn golden brown.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. Then use a spatula to transfer each cookie onto a cooling rack. Let cool completely before serving to achieve the perfect texture.
Notes
- These pumpkin snickerdoodle cookies are soft, chewy, and packed with warm pumpkin spice flavors.
- This recipe yields about 12 large cookies, each with approximately 4 net carbs, making it excellent for keto diets.
- Be sure to let the cookies cool completely to set their texture before enjoying.
- Using almond and coconut flour keeps these cookies gluten-free and keto-friendly.
- You can substitute ghee with vegan butter for a dairy-free option.
Nutrition
- Serving Size: 1 cookie (approx. 55g)
- Calories: 160
- Sugar: 1g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
