Your two favorites are included in these keto snickerdoodles, plus pumpkin! These low-carb pumpkin snickerdoodles resemble pumpkin pie cookies in many ways. These cookies have slightly crispy borders that resemble pie crusts, and soft, moist interiors that resemble pumpkin pie filling!
These keto pumpkin snickerdoodles are perfect if you like fall-inspired meals! Our Keto Pumpkin Cheesecake Chaffle and Keto Pumpkin Spice Mug Cake are also favorites of yours.
There is something particularly special about pumpkin and cinnamon in the fall.
These keto pumpkin snickerdoodles have the unparalleled flavour of cinnamon’s warmth combined with the sweetness and smoothness of pumpkin.
You most likely already have everything you need to make these delectable cookies, possibly with the exception of pumpkin. Most of the components for these cookies are standard snickerdoodle ingredients: baking soda, cream of tartar, salt, cinnamon, a sweetener that is favorable to ketosis, and a flour that is friendly to ketosis.
Pumpkin, is it Keto?
The quick response is yes. Pumpkin is unquestionably keto.
In actuality, pumpkin is a really nutritious food. However, it is very frequently connected to unhealthy meals like traditional pumpkin pie and traditional pumpkin pastries or drinks that are loaded with sugar.
Pumpkin is a fantastic food in and of itself that is rich in vitamins and nutrients and has a very low carb and sugar content. So, if you find a recipe for keto pumpkin, don’t be concerned! Keto is wonderful for pumpkin!
What Can Cookies Do With Cream of Tartar?
One of those substances, cream of tartar, is used in many products, but nobody really understands what it is or what it does. It doesn’t help its cause that it also has a silly name.
In essence, baking powder is made up of half cream of tartar. CCream of tartar is therefore more frequent than you might have thought!
Instead of really imparting any taste to these cookies, cream of tartar causes them to rise (when combined with baking soda), which improves their consistency. It’s kind of boring to learn exactly what cream of tartar works unless you’re extremely interested in baking science. All that truly matters is that it enhances the taste and appearance of these biscuits.
The Best Sweetener For Keto
These cookies tasted fantastic with the brown sugar replacement we used! For these cookies, we specifically used Golden Monkfruit from Lakanto.
Because golden Monkfruit has a tendency to be slightly sweeter and seems to give cookies a particularly great flavour and texture, we chose to use it. These keto pumpkin snickerdoodles are the ideal example of how golden monkfruit, like brown sugar, makes biscuits softer and thicker.
Keto Pumpkin Snickerdoodle Cookies
- 2 tsp. cinnamon, 2 tsp. cream of tartar, and 1 1/2 cups each of almond and coconut flour
- Pumpkin Pie Spice, one teaspoon
- 1 tsp. baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 tsp. Salt and 1/2 cup softened butter
- Lakanto Golden Monkfruit, 3/4 teaspoon Vanilla
- 2 Eggs
- 1/4 cup of pumpkin puree
- Lakanto Monkfruit 2 tbsp, Ground Cinnamon 1 tsp
- Almond flour, coconut flour, pumpkin pie spice, cinnamon, ground nutmeg, ground ginger, all spice, cream of tartar, baking soda, xanthan gum, and salt should all be thoroughly blended in a medium-sized mixing basin. Place aside.
- Using an electric mixer, blend the butter, sugar, vanilla extract, pumpkin, and eggs in a large bowl.
- Mix just till mixed after gradually incorporating the dry ingredients into the wet ones. Place a tight lid on top and chill for 30 minutes.
- Set the oven to 350°F. Set aside two baking sheets that have been lined with silicone baking mats.
- For the coating, combine the 2 tbsp of sugar and the 1 tsp of ground cinnamon in a small mixing dish.
- Take cookie dough out(fridge). Scoop the cookie batter(cookie scoop) onto the preheated baking sheets.
- Place the coated cookie back on the baking pan after slightly flattening the slightly rolled cookie dough.
- The cookies should be baked for 12 minutes, then they should cool for 10 minutes on the baking sheet before being moved to a wire rack to finish cooling.