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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 minutes
Cook Time 15 minutes
Servings: 35
Cuisine: American
Calories: 84.6
Ingredients Equipment Method Video

Ingredients
  

  • 157 g vital wheat gluten with the next 6 lines, replaces 1 bag Ketonia Mix (discontinued)
  • 84 g golden flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 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)

Equipment

  • 1 Sheet pan
  • 1 Parchment paper

Method
 

  1. Preheat oven to 325*
  2. Beat granulated Swerve with butter till well blended.
  3. Beat in eggs, one at a time.
  4. Add vanilla
  5. Beat in pumpkin until smooth.
  6. Add dry ingredients and beat till combined.
  7. On a parchment lined sheet pan, drop 1 tablespoon scoops an inch or to apart.
  8. Bake for 15 to 18 minutes.
  9. 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!)
  10. Pipe glaze on cookies and enjoy