Yogurt swirl with instant jam. 13 g. Low carb vanilla berry cheesecake. 6 g. Mini keto cream buns (Swedish semlor) 8 g. Keto berry squares. 3 g. Low carb almond butter and …
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Bake the sugar free low carb pumpkin cookies for 15-20 minutes, until golden brown, but still soft. TIP: Cookies will be fragile and very soft when they are done, but will firm up as they cool. Make glaze for soft pumpkin cookies. Whisk together powdered sweetener, heavy cream, and vanilla extract. TIP: Be sure your sweetener is powdered.
In a large bowl, cream butter and sugar. Add pumpkin, egg, and vanilla; beat until light and creamy. Mix in dry ingredients until well blended. Drop rounded spoonfuls of dough onto greased cookie sheet. Smooth tops of cookies. Bake in preheated 350°F degree oven for 15-20 minutes.
The keto pumpkin cookies almond flour base adds a dose of healthy fats and protein and of course, we use real pumpkin puree in this recipe. It gives it great pumpkin flavor, but also adds a healthy little dose of some vitamin A! Can You Make Healthy Pumpkin Cookies Ahead?
Made with allulose, these keto pumpkin cookies store well in the fridge for up to three days. They will firm up slightly but maintain their chewy soft texture. If you made these cookies with other sweeteners, the texture change could be significant once the cookies cool.