Easy Keto Pumpkin Cookies
The keto and gluten free cookies are a one bowl, one pan recipe you can whip up in 30 minutes or less!
Is pumpkin keto friendly? Yes, pumpkin puree in moderation definitely is keto friendly. This recipe only uses 1/4 cup of pumpkin. That's only 3 net carbs spread amongst 16 servings!
Cooking Tools Needed: – 9×9 inch Baking Sheet – Large Mixing Bowl – Dry Measuring Cups and Spoons – Whisk – Rubber Spatula Bakers Notes: These are cookie bars, not rounded individual cookies.
Gather all of your ingredients (mise en place) and preheat your oven to 350 degrees F. Grease your 9x9 inch pan and set it aside.
In a bowl, whisk together your liquid ingredients. This is your softened (not melted) butter, pumpkin puree, and the eggs.
To this mixture combine the low carb sweetener (I like allulose) and then use a rubber spatula to fold in the almond flour, baking powder, and xanthan gum.
I love mixing in dark chocolate chips (or use low carb chips). Fold everything together until combined.
Pour the batter into the pan and bake on the middle rack of the oven. They should take around 18-22 minutes, or until a toothpick comes out clean.
Bake until golden brown and allow it to fully cool before slicing. The texture is a nice mix between a pumpkin bread, a brownie, and a cookie too.
Find the nutrition info, ingredient subs, and more info via the link below and enjoy! This makes 16 delicious servings.