Keto Pumpkin Cookies
Keto Pumpkin Cookies are like traditional Snicker doodles without the sugar. The cookies contain a few hallmarks of the traditional snicker doodle without the sugar.
The cream of tartar adds the traditional snicker doodle tang and taste to the keto pumpkin cookies. In other words to make a sweeter cookie and leave out the cream of tartar and maybe
add more stevia to the pumpkin pure
KETO PUMPKIN COOKIES
COURSE: DESSERT CUISINE: AMERICAN KEYWORD: KETO COOKIES, KETO PUMPKIN COOKIES COOK TIME: 10 MINUTES COOL: 10 MINUTES TOTAL TIME: 10 MINUTES SERVINGS:
24
COOKIES CALORIES: 149 KCAL AUTHOR: BECKY CRAIGO
Delicious Low carb Keto Pumpkin Cookies.
INGREDIENTS
1/2 Cup Coconut Flour
3/4 Cup Erythritol plus 2 TBS
1 1/2 tsp Cream of Tartar
1 TBS Cinnamon
2/3 cup Pumpkin Puree Libbys
3 Medium Eggs
40-50 Drops Vanilla Flavored Stevia
1 TBS Unflavored Gelatin
1 TBS Baking Powder
6 TBS Butter Flavored Coconut Oil
1/2 tsp Ground Ginger
1/2 tsp All Spice
1/2 tsp Nutmeg
SPECIAL EQUIPMENT
2 Mixing Bowl
1 Hand Mixer
Cookie Sheet
Silpat
Cooling Rack
Measuring Cup
INSTRUCTIONS
First, line a cookie sheet with a Silpat or parchment paper and pre heat the oven to 350.
Next, use the hand mixer and blend together the Coconut Oil, Erythritol and Stevia together for about 30 seconds.
Next add the eggs and Pumpkin Puree and blend again using the hand mixer.
Add the Coconut Flour, Baking Powder, gelatin and Cream of Tartar to the Keto Cookie batter. Stir using a wooden spoon until the mixture resembles cookie dough.
Meanwhile, Combine the remaining 2 tbs of erythritol with the other seasonings. You can use Pumpkin Spice for this step or omit completely.
Next, roll the keto cookie dough into balls about two inches in diameter using your palms. You should be able to roll out 24 keto cookies.
Roll the keto cookies in the erythritol and seasonings mixture that was previously made and place the cookie balls on the silpat.
Using a mason jar or measuring cup, gently smush each keto cookie ball on to the silpat. I smush them just slightly so that they do not roll around on the cookie sheet and they look pretty.
Next, place the cookie sheet into the oven and bake for about 10 minutes. Take the cookies out of the oven when they are firm on top. They will continue to cook on the cookie sheet and it is for this reason you need to let them sit, on the cookie sheet for another 10 minutes.
Transfer the Keto Pumpkin Cookies to the warming rack on the counter. Store the cookies in an air tight container. They get better the colder they get and it is for this reason why I refrigerate them and prefer them cold.
