Spooky Keto Pumpkin Cookies
Celebrate Halloween with these festive, low-carb, and sugar-free pumpkin cookies! Perfect for a healthy spooky snack.
Equipment
- Baking Sheet
- Halloween Cookie Cutters
- Parchment Paper
Ingredients
Cookie Dough
- 2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1 large Egg
- 1 tsp Cinnamon
- 0.5 tbsp Pumpkin Pie Spice
- 1 tsp Baking Powder
- 1 tsp Xanthan Gum
- 0.25 tsp Salt
- 2 tbsp Coconut Oil melted
- 1 tbsp Sugar-Free Liquid Sweetener
- 1 tsp Vanilla Extract
Icing
- 1 cup Powdered Low Carb Sweetener e.g. Erythritol
- 1.5 tbsp Egg White Powder
- 0.25 tsp Xanthan Gum
- 4 tbsp Water
Instructions
- In a large bowl, whisk together the almond flour, coconut flour, cinnamon, pumpkin pie spice, baking powder, xanthan gum, and salt.
- In a separate bowl, beat the egg, melted coconut oil, sugar-free syrup, and vanilla extract until smooth.
- Pour the wet mixture into the dry mixture and stir until a soft, smooth dough forms. Cover and chill in the fridge for 30 minutes.
- Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
- Roll the chilled dough out to about ¼-inch thickness. Use Halloween-shaped cookie cutters (like pumpkins, ghosts, or bats) to cut out cookies.
- Place cookies onto the prepared baking sheet and bake for 20 minutes, or until they are just slightly golden. Let them cool completely on a wire rack.
- While cookies cool, make the icing: Whisk together the powdered sweetener, egg white powder, xanthan gum, and water until thick and glossy.
- If using food coloring, divide the icing into small bowls and stir in your desired colors.
- Decorate the cooled cookies with the icing. Let the icing set before serving.
Notes
Nutrition per serving: Calories: 145, Total Carbs: 5g, Net Carbs: 3.6g, Fats: 6.1g, Protein: 4.1g
