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