Which means they’re definitely not a low carb keto friendly option for cookies. Almond flour, however, is a great low carb flour alternative, and it’s gluten free too. It’s also the main ingredient of today’s keto pumpkin spice cookie recipe.
Mix in almond flour, cinnamon, nutmeg, baking powder, and sea salt, until a uniform cookie dough forms. TIP: These are soft pumpkin cookies. If you want them extra chewy, add 1/2 tsp xanthan gum (optional). I do recommend this for the best texture if you’re okay with using it! Scoop the healthy pumpkin cookies.
So, place your Low Carb Pumpkin Cookie on the left side of the microwave for the first interval, and then shift it over to the right side for the second cooking interval. Number three, always, ALWAYS, err on the side of slightly undercooking your cookies.
However, no matter what option you choose, you'll want to bake these Pumpkin Spice Keto Cookies at 325 Degrees for around 12-15 minutes. And once again, for the best texture, you'll want to let these cookies cool down before eating them. That said, you definitely can eat these Pumpkin Spice Cookies warm.