BREAKFAST - LUNCH - DINNER - SNACKS - SIDES - DESSERTS
DESSERT
KETO PUMPKIN SNICKERDOODLE COOKIES
THE PREPARATION
THE EXECUTION
The Cookies • 1 1/2 cups Almond Flour • 1/4 cup Butter, salted • 1/2 cup Pumpkin Puree • 1 tsp. Vanilla Extract • 1/2 tsp. Baking Powder • 1 large Egg • 1/4 cup Erythritol • 25 drops Liquid Stevia
1. Pre-heat oven to 350F. Measure out almond flour, erythritol, and baking powder then mix together well. 2. Secondly, measure out the butter, pumpkin puree, vanilla, and liquid stevia in a separate container. 3. Microwave mixture if needed for easier mixing. Add all wet ingredients (including the egg) to the almond flour and erythritol. 4. Mix everything together well until a pasty dough is formed. 5. Roll the dough into small balls and set on a cookie sheet covered with a silpat. You should have about 15 cookies in total. 6. Press the balls flat with your hand (or the bottom side of a jar) and bake for 12-13 minutes. 7. While the cookies are cooking, run 2 tsp. erythritol and 1 tsp. pumpkin pie spice through a spice grinder to powder the erythritol. 8. Once the cookies are out of the oven, sprinkle with the topping and let cool completely.
The Topping • 1 tsp. Pumpkin Pie Spice • 2 tsp. Erythritol
This makes a total of 15 Keto Pumpkin Snickerdoodle Cookies. Per cookie, they are 99 Calories, 8.9g Fats, 1.7g Net Carbs, and 2.9g Protein.
