KETO PUMPKIN COOKIES

These cookies have a soft and fluffy texture. Pumpkin cookies are Keto, low carb, sugar-free, grain-free and taste so delicious!
This is my first post of pumpkin cookies and these cookies are crispy on the edges, soft and fluffy on the centers and the warm, aromatic pumpkin flavor makes them pretty much perfect!

In the last weekend, my grandmother gave me some pumpkins. I like the autumn colors, the natural transformations that ask for a warm coat. I would be lying if I tell you that fall is my favorite season because it’s not. But I like the sensation of wearing the warm jacket, putting on your boots and traipsing through red and orange leaves.

Keto Pumpkin Cookies
These cookies have a soft and fluffy texture. Pumpkin cookies are Keto, low carb, sugar-free, grain-free and taste so delicious!
 Course Breakfast, Dessert
 Cuisine American
 Prep Time 10 minutes
 Cook Time 10-12 minutes
 Servings

24
 cookies

INGREDIENTS

2 eggs
1 cup pumpkin puree
3 cups almond flour
1/2 tsp Salt
1/2 cup melted butter
1/2 cup stevia sweetener Or other sweetener of your choice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger powder
These cookies have a soft and fluffy texture. Pumpkin cookies are Keto, low carb, sugar-free, grain-free and taste so delicious!

INSTRUCTIONS

In the bowl combine the melted butter and the sweetener. Cream for about 30 seconds or until combined.
Add ithe eggs, pumpkin puree, salt and almond flour. Lastly, add in the pumpkin pie spice.
Refrigerate the dough, covered, for at least 3 hours or until sufficiently chilled. Chilling is mandatory.
Preheat oven to 350 degrees F. Drop rounded tablespoon-sized balls of dough into a parchment lined baking sheet. (I used a ice-cream spoon)
Bake for approx. 10-12 minutes. Cool completely on the baking sheet.