Keto Pumpkin Snickerdoodle Cookies
The ideal soft and chewy cookie is a Keto Pumpkin Snickerdoodle Cookies. Because they feature everyone's two favorite ingredients, cinnamon and sugar, snickerdoodles are incredibly popular.
Ingredients
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
Coating
- Lakanto Monkfruit 2 tbsp, Ground Cinnamon 1 tsp
Instructions
- 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.
Notes
Nutritional Information
86
Calories
8g
Total Fat
3.5g
Carbs
1.5g
Net Carbs
2.5g
Protein
86
Calories
8g
Total Fat
3.5g
Carbs
1.5g
Net Carbs
2.5g
Protein
