Keto Pumpkin Snickerdoodle Cookies
These keto pumpkin snickerdoodle cookies are super easy to make and have real pumpkin puree and a sugar-free cinnamon icing.
Ingredients
Cookies
- 1 cup Almond Flour
- 2 tbsp Coconut Flour
- Swerve Granulated Sugar Substitute divded into 1/3 cup and 1/4 cup
- 4 tbsp Butter softened
- 1/4 cup Pumpkin Puree
- 1/2 tsp Vanilla Extract
- 1 1/2 tsp Cinnamon Divided into 1 tsp and 1/2 tsp
- 1/4 tsp Pumpkin Pie Spice
Icing
- 1 cup Swerve Confectioner's Sugar Substitute
- 1/4 tsp Cinnamon
- Heavy Whipping Cream as needed
Instructions
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Preheat the oven to 350 degrees.
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In a mixing bowl, combine the almond flour, coconut flour, ⅓ cup sugar substitute, butter, pumpkin puree, vanilla extract, ½ tsp cinnamon and pumpkin pie spice. Beat until well combined and smooth.
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In a bowl, combine the ¼ cup sugar substitute with 1 tsp cinnamon.
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Form the dough into 12 evenly sized balls and roll in the cinnamon sugar mixture. Flatten the balls of dough slightly with the palm of your hands and place on a parchment lined baking sheet.
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Bake for 12-15 minutes until cooked through.
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Let the cookies cool to room temperature.
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Beat together the ingredients for the icing, adding heavy whipping cream until you get the consistency and thickness you desire.
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Ice the cookies and serve.
Recipe Notes
Calories: 115
Net Carbs: 1 Net Carb Per Cookie