Keto Pumpkin Snickerdoodle Cookies
Chewy and dusted with cinnamon-sugar, keto pumpkin snickerdoodles are the ultimate fall cookie. Each cookie has 2 grams net carbs.
Equipment
- Baking Sheet
- Mixing Bowl
- Parchmment Paper
Ingredients
- 1 cup Almond Flour
- 1/4 cup Swerve Confectioner's Sugar Substitute
- 1 tsp Vanilla Extract
- 1/4 cup Pumpkin Puree
- 2 tbsp Swerve Granulated Sugar Substitute
- 1 tsp Ground Cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Beat together the almond flour, Swerve confectioners sugar substitute, vanilla and pumpkin puree in a mixing bowl until well combined.
- Form the mixture into 8 evenly sized balls of dough.
- Combine the granulated Swerve and cinnamon in a bowl.
- Roll the balls of dough in the cinnamon sugar mixture until coated well.
- Flatten the balls of dough with the palms of your hand, and place onto a parchment or silicone mat lined baking sheet.
- Bake for 15 minutes.
- Allow to cool completely before handling and serving the cookies.
Notes
Calories: 95 Net Carbs: 2 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.