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These are also super easy to make, all you basically do is add the wet ingredients to the dry.
If you love pumpkin pie but need something smaller, make these keto pumpkin cookies. These are soft cookies and when you add whipped cream on top, they taste just like a pumpkin pie.
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Can almond flour be used instead of coconut flour? is a very common question. The answer is never simple. Almond flour is not an equal exchange for coconut flour. They each have their own characteristics.
I used coconut flour in this recipe because I like the texture it provides over almond flour. Also by using coconut flour, very little is needed.
If you want to be dairy-free, you can take the butter out and use coconut oil instead. However, the results are slightly different. Since it was summer when I tested this recipe, my coconut oil was melted when I mixed it in.
The photo below shows the results I got while adding in some chocolate chips. When using coconut oil instead of butter, the cookies became fluffier and rose higher.
Liquid Monkfruit Sweetener
My recipes typically will use liquid monkfruit or pure monk fruit. However, I understand this may not be a common item you have yet. Therefore, if you don’t have this zero total carb sweetener you may use an erythritol based sweetener.
In this recipe, I would use 1/4 cup sweetener made from erythritol. I personally find the Lakanto mix the best for when it comes to flavor and little to no aftertaste.
Nothing to crazy here for what you will need for making these cookies. I really love the cooking silicon mat that I linked though, as it makes for easy clean up and cookie removal.
- Mixing Bowl
- Electric Hand Mixer
- Silicon Baking Mat
- Cookie Sheet
- Measuring Spoons and Cups
- Cookie Scooper for even cookies
To make these keto pumpkin cookies is very easy. You basically just add the wet ingredients to the dry ingredients and bake.
The images below will give you and idea of how the batter looks at different steps.
- When measuring out your coconut flour, butter, and pumpkin weigh them out. Measuring it this way will provide you with the best results. When measuring out keto flours it’s not always as accurate as regular flour in quantity.
- If you forget to leave the egg out to have it at room temperature, place it in a bowl of hot water for a few minutes.
- I strongly recommend that you add some whipped heavy whipping cream on top of these cookies. If you do this, they taste just like a pumpkin pie but in cookie form!
Add in some chocolate chips! Pumpkin chocolate chip cookies have been another favorite cookie during the cool fall months. My favorite chips are either from the brands of Lilly’s or Choc Zero. The photo below used 3 tablespoons of salted caramel chocolate chips from Lilly’s in the batter.
Add in some more cinnamon to make these taste like a pumpkin snickerdoodle cookie.
Once the cookies have cooled, place them in an air tight container. You may leave them out on the counter for 3-4 days or you may place them in your fridge to have them last longer.
More Pumpkin Recipes
- Measure out all of your ingredients.
- Add and combine (with an electric beater) all of the wet ingredients together.
- Add all of the dry ingredients to your wet and combine with an electric beater.
- Scoop out the cookie dough and place them spaced out on the cookie mat.
- Tap the cookie tray on the counter a few times to help flatten the cookies slightly. Mine were about 1.75 inches wide. Whatever shape the cookies are going into the oven, will be the shape coming out of the oven.
- Cook on 350 degrees Fahrenheit for 15 minutes. Allow them to cool when they come out.
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Nutrition Information:Serving Size: 1 cookie
Amount Per Serving: Calories: 37Total Fat: 3.4gCarbohydrates: 0.94gNet Carbohydrates: 0.44gFiber: 0.5gProtein: 0.6g