Keto Pumpkin Coffee Cake Cookies
Soft pumpkin cookies topped with coffee cake crumble - these keto pumpkin coffee cake cookies are better than anything you can order.
Servings 12 cookies
Calories 87kcal
Equipment
- Mixing Bowl
- sheet pan
Ingredients
Pumpkin Cookies
- 2 cups Almond Flour
- 4 tbsp Butter melted
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1/3 cup Pumpkin Puree
- 1 large Egg
- 1 tsp Vanilla
- 1/3 cup Swerve Confectioner's Sugar Substitute
Keto Coffee Cake Topping
- 1/3 cup Almond Flour
- 2 tbsp Swerve Brown Sugar Substitute
- 2 tbsp Butter cold and cubed
- 1/2 tsp Pumpkin Pie Spice
Instructions
- Preheat the oven to 350 degrees.
- Add the ingredients for the cookies to a mixing bowl, and blend to combine well.
- Wet your hands slightly, and form the mixture into 12 evenly sized balls, and flatten slightly with your hands.
- Place the cookies onto a parchment lined baking sheet, and form a small indentation in the center of each with your thumbs.
- In another bowl, add the ingredients for the topping, and blend until a crumble mixture is formed.
- Place some of the crumb topping into the center of each cookie.
- Bake for 15-20 minutes until browned and cooked through.
Notes
Calories: 87
Net Carbs: 2 Net Carbs Per Cookie The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 2 Net Carbs Per Cookie The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.