Instructions. Preheat oven to 375. If desired, once the oven is preheated, toast the chopped pecans in the oven for 5-10 minutes before adding them to the cookies. Combine …
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Spread batter into prepared pan, pressing down to compact the batter. To make the frosting, add powdered erythritol and heavy cream to a small bowl and whisk until evenly …
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Low carb, gluten free, Atkins friendly. Ingredients Scale For the pumpkin cookie dough: 6 tablespoons butter, softened 2 cups super fine blanched almond flour 1/3 cup solid …
Coming up with low carb pumpkin cookies was just the natural next step for my pumpkin obsession, don’t you think? This healthy pumpkin cookies recipe is made with nutritious ingredients (like almond flour and real pumpkin puree!), are low in carbs (3 grams net carbs per cookie!), and gluten-free, which means just about anyone can eat them.
You don’t need any special equipment to make these keto pumpkin cookies – but a cookie dough scoop and a silicone mat or parchment paper to line your cookie sheet with wouldn’t hurt. You can simply blend all of the wet and dry ingredients together in a bowl with a spoon, fork, or hand mixer until blended.
This healthy pumpkin cookies recipe is made with nutritious ingredients (like almond flour and real pumpkin puree!), are low in carbs (3 grams net carbs per cookie!), and gluten-free, which means just about anyone can eat them. And, everyone will love these soft pumpkin cookies.
Here’s how we make it: Cream butter and sweetener using a hand mixer, until fluffy. Add in pumpkin puree, egg, and vanilla. Beat until smooth. Finally, beat in the rest of the ingredients. Mix in almond flour, cinnamon, nutmeg, baking powder, and sea salt, until a uniform cookie dough forms. TIP: These are soft pumpkin cookies.