Soft Keto Pumpkin Cookies

Preheat your oven to 350°F/180°C.
 

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!
 

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

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.
 

Add the pumpkin puree and whisk again.
 

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.
 

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.
 

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.
 

Let the cookies cool down completely before enjoying them.