*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.
Thank you for supporting my site!

 
Bring fall into your home with these wonderfully creamy keto pumpkin spice sandwich cookies with only 0.8g net carbs per cookie.

Scrumptious cookies with a heavenly pumpkin-cream filling – that’s probably one of the best ways to celebrate the start of the season!
 

Sugar-Free Keto Pumpkin Spice Sandwich Cookies
 

Sugar-Free Keto Pumpkin Spice Sandwich Cookies
 

OTHER KETO TREATS AND SWEETS:

  • Keto Snickers Bars
  • Keto Tiramisu Mousse
  • Pumpkin Pie Keto Mug Cake
  • Keto Shortbread Cookies
  • Keto Ferrero Rocher Fat Bombs
  • Keto Chocolate Milkshake
  • KETO PUMPKIN SPICE SANDWICH COOKIES INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • defatted almond flour
    The right almond flour can make or break a recipe, especially when it comes to baking.
    That’s why I highly recommend using defatted almond flour .
    It’s very different from most other kinds of almond flours out there as it has most of it’s natural fat content removed and thus behaves very different compared to other kinds of almond flour and is much better suited for most keto baking recipes.

    Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
    It has more fat and can cause recipe failures because of this, like melted cookies.

    Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour I’ve ever come across (and I’ve tried a lot).

  • soft butter
  • powdered erythritol
    Why erythritol?
    In my opinion, erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • vanilla flavoring
  • butter
  • pumpkin purée
  • powdered erythritol
  • vanilla extract
    You can also use a vanilla bean in exchange.
    1 tsp = 1/2 bean
  • pumpkin spice
    If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
     
    1 TL cinnamon
    ½ TL ginger (ground)
    ½ TL allspice (ground)
    ¼ TL cloves (ground)
    ¼ TL nutmeg (ground)
  • Sugar-Free Keto Pumpkin Spice Sandwich Cookies
     

    Sugar-Free Keto Pumpkin Spice Sandwich Cookies
     

     

    HOW TO MAKE THE KETO PUMPKIN SPICE SANDWICH COOKIES:

     

    Sugar-Free Keto Pumpkin Spice Sandwich Cookies without Flour Mobile Featured Image

    Yields12 Servings
    Prep Time12 minsCook Time8 minsTotal Time20 mins

    Ingredients for the cookies:
     ¾ cup defatted almond flour (3.5 oz/100g)
     3.50 oz soft butter (100g)
     ½ cup powdered erythritol (70g)
    Ingredients for the pumpkin creme filling:
     ¼ cup butter (2.1 oz/60g)
     1 ½ tbsp pumpkin purée (0.9 oz/25g)
     2 tbsp powdered erythritol (0.7 oz/20g)
     ½ tsp pumpkin spice

    Prepare the cookies:
    1

    Add the butter, powdered erythritol and vanilla extract to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.
     

    2

    Fold in the almond flour until you get a smooth dough.

    ☝︎ If your dough seems to be too soft to roll out right away, you may want to wrap it in plastic wrap and chill in your fridge for about 30 minutes before continuing to the next step.
     

    3

    Preheat your oven to 350°F/180°C.
     

    4

    Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
    Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.

    Repeat this process until no dough is left.
     

    5

    Carefully place the cookies on a baking tray lined with parchment paper.

    ☝︎ The dough tends to fall apart rather easily, that's why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.
     

    6

    Bake the cookies for about 7-8 minutes in your preheated oven.

    ☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

    Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
     

    7

    Let the cookies cool down completely while you continue with the next step.
     

    Prepare the pumpkin creme filling:
    8

    Prepare the pumpkin creme filling while the cookies cool down.

    Add the ingredients for the creme filling into a large bowl and beat them with a hand mixer until the butter is pale and fluffy.
     

    9

    Once the cookies are cold, you can fill them with the pumpkin creme.

    To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
    Take a second cookie and place it on top of the creme.

    Press the second cookie down, until the pumpkin creme is spread evenly between the cookies.

    Repeat this step with the remaining cookies, until you have no cookies and creme left.
     

    10

    Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.

    Nutrition Facts

    Serving Size 1 cookie

    Servings 12


    Amount Per Serving
    Calories 132
    % Daily Value *
    Total Fat 11.8g19%
    Total Carbohydrate 0.8g1%
    Protein 4.7g10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients for the cookies:
     ¾ cup defatted almond flour (3.5 oz/100g)
     3.50 oz soft butter (100g)
     ½ cup powdered erythritol (70g)
    Ingredients for the pumpkin creme filling:
     ¼ cup butter (2.1 oz/60g)
     1 ½ tbsp pumpkin purée (0.9 oz/25g)
     2 tbsp powdered erythritol (0.7 oz/20g)
     ½ tsp pumpkin spice

    Directions

    Prepare the cookies:
    1

    Add the butter, powdered erythritol and vanilla extract to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.
     

    2

    Fold in the almond flour until you get a smooth dough.

    ☝︎ If your dough seems to be too soft to roll out right away, you may want to wrap it in plastic wrap and chill in your fridge for about 30 minutes before continuing to the next step.
     

    3

    Preheat your oven to 350°F/180°C.
     

    4

    Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
    Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.

    Repeat this process until no dough is left.
     

    5

    Carefully place the cookies on a baking tray lined with parchment paper.

    ☝︎ The dough tends to fall apart rather easily, that's why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.
     

    6

    Bake the cookies for about 7-8 minutes in your preheated oven.

    ☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

    Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
     

    7

    Let the cookies cool down completely while you continue with the next step.
     

    Prepare the pumpkin creme filling:
    8

    Prepare the pumpkin creme filling while the cookies cool down.

    Add the ingredients for the creme filling into a large bowl and beat them with a hand mixer until the butter is pale and fluffy.
     

    9

    Once the cookies are cold, you can fill them with the pumpkin creme.

    To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
    Take a second cookie and place it on top of the creme.

    Press the second cookie down, until the pumpkin creme is spread evenly between the cookies.

    Repeat this step with the remaining cookies, until you have no cookies and creme left.
     

    10

    Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.

    Keto Pumpkin Spice Sandwich Cookies

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    MORE KETO TREATS AND SWEETS:

  • Lemon Poppyseed Keto Mug Cake
  • Keto Almond Joy
  • Keto Macadamia Raspberry Cookies
  • Easy Keto Pumpkin Pie Mousse
  • Keto Peanut Butter Ice Cream
  • Keto Cinnamon Rolls Fat Bombs
  •  

     
    Keto Pumpkin Spice Sandwich Cookies Pin
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

    More like this:

    Keto Overnight Oats

    Keto Overnight Oats

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.Thank you for supporting my site!   These keto overnight oats with...

    Keto Cookie Dough

    Keto Cookie Dough

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.Thank you for supporting my site!   This edible keto cookie dough...

    Keto Porridge

    Keto Porridge

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.Thank you for supporting my site!   You love porridge but you're on...

    Keto Energy Balls

    Keto Energy Balls

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.Thank you for supporting my site!   Want a quick energy boost on the...

    Keto Granola Bars

    Keto Granola Bars

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.Thank you for supporting my site!   Do you miss granola bars on the...

    Keto Granola

    Keto Granola

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.Thank you for supporting my site!   If you miss eating delicious and...

    Scroll Up