Keto Pumpkin Snickerdoodle Cookie Recipe
Our Keto Pumpkin Snickerdoodle Cookies are soft and loaded with flavor. These delightful treats are topped with a luscious cream cheese and pecan frosting that will rock your world. There's no reason to over stress about the carb with these decadently delicious cookies.
Servings 24 cookies
Calories 113kcal
Ingredients
- 1 ½ cup almond flour
- ½ cup coconut flour
- ¾ cup Swerve sugar replacement
- 1 Tablespoon ground cinnamon
- 1 Tablespoon pumpkin pie spice
- 1 ½ teaspoons cream of tartar
- ¼ cup pumpkin puree
- 1 Tablespoon pure vanilla extract
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup unsalted butter, melted
- 2 eggs
- Snickerdoodle topping ¼ cup Swerve granular 1 teaspoon of cinnamon
Snickerdoodle Topping
- ¼ cup Swerve sugar replacement
- 1 teaspoon ground cinnamon
Cream Cheese Frosting
- ¼ cup butter
- 1 cup Swerve confectionary sugar
- 4 ounces cream cheese
- crushed pecans
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350 degrees F and either line a sheet pan with parchment paper or spray it with nonstick spray.
- In a large bowl, combine almond and coconut flours, cinnamon, pumpkin pie spice, cream of tartar, salt, and baking soda
- Whisk and combine well. In another bowl, mix melted butter, eggs, vanilla, pumpkin puree, and sugar until well combined.
- Add the wet ingredients to the dry ingredients and mix until fully combined. Place cookie dough in the fridge for an hour.
- While cookie dough is setting in fridge, make your snickerdoodle topping.
- Using a small cookie scoop, make 24 cookies, rolling each one in your snickerdoodle mix.
- Once you place them on the sheet pan, press down slightly with a fork in two directions to make them flatter. They will not expand much. Cook for 10-14 minutes keeping a close eye on them not to burn.
- When they are done, let them cool for at least 15 minutes.
- Frost the cookies with the Pecan Cream Cheese Frosting.
How to make Pecan Cream Cheese Frosting
- To make the frosting, using a hand mixer, beat the butter, cream cheese, and vanilla until light and fluffy. Add in the confectionary sugar and pecans
- Place in the fridge for about 10 minutes so it can harden a bit. Frost your cookies and enjoy! There will be some extra frosting (or not – depending on how much you use).
Notes
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
Nutrition
Serving: 1cookie | Calories: 113kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 59mg | Fiber: 2g | Sugar: 1g | Vitamin A: 599IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg