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Keto Pumpkin Cookies

Just like Grandma used to make. But low carb. And delicious. Soft and warm, straight out go the oven these are so good and homey! Maybe a cup of tea in front of a roaring fire with a few of these? Treat yourself! You deserve it!

Print Recipe

Prep Time 10

Cook Time 15

Servings: 35

Cuisine: American

Calories: 84.6

Ingredients Method Nutrition

Ingredients

1 bag Ketonia Mix
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 ½ cups Swerve
½ cup butter
1 cup pumpkin puree
2 eggs
2 tsp vanilla
¼ cup Swerve (powdered)
1 tbs almond milk
1 tbs butter (very soft)

Method

Preheat oven to 325*
Beat granulated Swerve with butter till well blended.
Beat in eggs, one at a time.
Add vanilla
Beat in pumpkin until smooth.
Add dry ingredients and beat till combined.
On a parchment lined sheet pan, drop 1 tablespoon scoops an inch or to apart.
Bake for 15 to 18 minutes.
While they cool, whisk the powdered swerve, almond milk and butter until smooth. (TBH, I nuked mine for a few seconds cuz my butter wasn’t soft enough!)
Pipe glaze on cookies and enjoy

Nutrition

Calories: 84.6kcalCarbohydrates: 12.4gProtein: 4.9gFat: 6gSodium: 200.5mgFiber: 2.3gSugar: 0.3g

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Baking Powder
Bob’s Red Mill Baking Powder, Gluten Free (14 oz)

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Ketonia
Ketonia Bread Mix — Shop Amazon for Keto Baking Supplies

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Butter
Kerrygold Pure Irish Butter Unsalted (8 oz, 4-pack)

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Swerve
Swerve Granular Sugar Replacement (12 oz, 2-pack)

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