Keto Pumpkin Cookie With Cream Cheese Frosting Recipe
Behold, keto pumpkin cookies are here! Every fall, most of us can’t wait to get our hands on some warming pumpkin-spiced comfort foods, beverages, and desserts. Those following a keto diet are no exception, which is why they deserve their own pumpkin-flavored cookie, topped with a rich cream cheese frosting.
These keto pumpkin cookies are so indulgent, you won’t believe you can have them without being knocked out of ketosis, but that’s exactly the case. The key to a healthy yet sweet keto indulgence is monkfruit-based sweeteners, which have zero calories and zero glycemic index, meaning they won't spike your sugar levels but will make your desserts taste just as good as regular sugar.
Makes 32 cookies
FOR THE COOKIES
1 1/2 cups (168g) blanched almond flour, like Bob’s Red Mill
3 Tbsp (21g) coconut flour, like Arrowhead Mills
1/4 tsp baking soda
1/4 tsp fine sea salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of ground cloves
2 oz (4 tbsp) unsalted butter, melted and cooled
1/3 cup canned pumpkin puree (not pumpkin pie filling)
1/4 cup (48g) Lakanto Golden Sweetener
1 Tbsp molasses (not blackstrap)
1 large egg, at room temperature
1 tsp vanilla extract
FOR THE FROSTING
4 oz cream cheese, at room temperature
2 oz (4 Tbsp) unsalted butter, at room temperature
3 Tbsp (36g) Lakanto Powdered Monkfruit Sweetener
1/4 tsp vanilla extract
Pinch of fine sea salt
How to Make It
- In a medium bowl, combine almond and coconut flours, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a large bowl, whisk butter, pumpkin, sweetener, molasses, egg, and vanilla until well combined and smooth. Add flour mixture and stir until well combined. Refrigerate dough for 30 minutes.
- Preheat oven to 350ºF; line 2 large baking sheets with parchment. Using a 1-tablespoon scoop, portion dough. Roll into balls, place on baking sheets at least 1 inch apart and flatten with your palms. Bake until cookies are set and turning golden on the bottom, about 10 to 12 minutes, switching baking sheets top to bottom rack and front to back halfway through. Let cool on baking sheets on wire racks for 5 minutes, then transfer cookies directly to racks to cool completely.
- Meanwhile, make the frosting. In a bowl, beat cream cheese and butter using an electric mixer, until well combined, light, and lump-free. Scrape down sides of the bowl and beat again. Add sweetener, vanilla, and salt; beat on low speed until sweetener is incorporated. Scrape down sides of the bowl, then beat again, raising speed slowly, until frosting is light and fluffy.
- When cookies have cooled completely, spread each with a bit of frosting (or spread on the bottom of one cookie and sandwich with another) and serve. To store, keep covered and refrigerated.