Category, , , , , DifficultyBeginner

These soft keto pumpkin cookies with only 1.6g net carbs will be the perfect ketogenic comfort food during the holiday season!

Soft Keto Pumpkin Cookies

Yields9 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients:
 ¾ cup finely ground almond flour (3.5oz/100g)
 ¼ cup granulated erythritol (1.8oz/50g)
 2 tbsp (0.9oz/26g) pure brown erythritol or 1.4 tbsp (0.6oz/18.6g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend
 ¼ cup soft butter
 1 egg
 6 tbsp pumpkin puree (2.8oz/80g)
 ½ tsp pumpkin spice
 ¾ tsp baking powder
 pinch of salt

Instructions:
1

Preheat your oven to 350°F/180°C.
 

2

The first step is to melt your butter.
You can either put it in your microwave for 20-30 seconds or heat it in a small pot until it melts.
Be sure that the butter doesn't boil though!
 

3

Add the erythritol and vanilla extract to the melted butter and whisk with an eggbeater until well combined.
 

4

Add the egg as well and whisk for a few seconds until the egg and the remaining ingredients are well combined.

☝︎Don't add the egg to the butter if it's still hot!
If you've added the erythritol before you should have incorporated enough air so that the butter won't be hot anymore but just make sure to test it still.

☝︎Don't whisk the egg for too long because this may cause the egg to denature and that won't be a delicious addition for our recipe.
 

5

Add the pumpkin puree and whisk again.
 

6

Add the dry ingredients (almond flour, salt, pumpkin spice & baking powder) and knead with your hands until you get a smooth and chunk-free dough.
 

7

Separate the dough into approx. 8-9 equal-sized balls. (Could be more or less depending on how big you want your cookies to be.)
Place the balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.
 

8

Bake the cookies for approx. 12-15 min in your preheated oven.

☝︎ Keep an eye on your cookies!
In my experience, almond flour tends to burn faster than wheat flour.

BTW, it's totally normal if the cookies seem "too soft" when they're fresh out of the oven.
They will harden up once they cool down.
 

9

Let the cookies cool down completely before enjoying them.
 

Storage:
10

Store the cookies in an air-tight container or in a cookie jar for up to a week.
 
 

*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.
Thank you for supporting my site!

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

Nutrition Facts

Serving Size 1 cookie

Servings 9


Amount Per Serving
Calories 106
% Daily Value *
Total Fat 7.7g12%
Total Carbohydrate 3.5g2%
Dietary Fiber 1.9g8%
Protein 6.7g14%

* 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:
 ¾ cup finely ground almond flour (3.5oz/100g)
 ¼ cup granulated erythritol (1.8oz/50g)
 2 tbsp (0.9oz/26g) pure brown erythritol or 1.4 tbsp (0.6oz/18.6g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend
 ¼ cup soft butter
 1 egg
 6 tbsp pumpkin puree (2.8oz/80g)
 ½ tsp pumpkin spice
 ¾ tsp baking powder
 pinch of salt

Directions

Instructions:
1

Preheat your oven to 350°F/180°C.
 

2

The first step is to melt your butter.
You can either put it in your microwave for 20-30 seconds or heat it in a small pot until it melts.
Be sure that the butter doesn't boil though!
 

3

Add the erythritol and vanilla extract to the melted butter and whisk with an eggbeater until well combined.
 

4

Add the egg as well and whisk for a few seconds until the egg and the remaining ingredients are well combined.

☝︎Don't add the egg to the butter if it's still hot!
If you've added the erythritol before you should have incorporated enough air so that the butter won't be hot anymore but just make sure to test it still.

☝︎Don't whisk the egg for too long because this may cause the egg to denature and that won't be a delicious addition for our recipe.
 

5

Add the pumpkin puree and whisk again.
 

6

Add the dry ingredients (almond flour, salt, pumpkin spice & baking powder) and knead with your hands until you get a smooth and chunk-free dough.
 

7

Separate the dough into approx. 8-9 equal-sized balls. (Could be more or less depending on how big you want your cookies to be.)
Place the balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.
 

8

Bake the cookies for approx. 12-15 min in your preheated oven.

☝︎ Keep an eye on your cookies!
In my experience, almond flour tends to burn faster than wheat flour.

BTW, it's totally normal if the cookies seem "too soft" when they're fresh out of the oven.
They will harden up once they cool down.
 

9

Let the cookies cool down completely before enjoying them.
 

Storage:
10

Store the cookies in an air-tight container or in a cookie jar for up to a week.
 
 

*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.
Thank you for supporting my site!

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

Soft Keto Pumpkin Cookies
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