Keto Pumpkin Cheesecake Cookies

Having 5 grams of protein, 2 grams of fiber and only 2 grams of net carbs per serving (159 calories), these keto pumpkin cheesecake cookies are worth tasting while on a low-carb diet. Made with almond flour instead of wheat flour, this flavorful snack is also friendly to gluten-free eaters. Let’s go for the recipe!

Keto Pumpkin Cheesecake Cookies

Recipe by Anna SmallingCourse: SnacksCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

159

kcal

Having 5 grams of protein, 2 grams of fiber and only 2 grams of net carbs per serving (159 calories), these keto pumpkin cheesecake cookies are worth tasting while on a low-carb diet.

Ingredients

• For the batter:

• 6 tablespoons butter, softened

• 2 cups almond flour

• 1/3 cup solid pack pumpkin puree

• 1 large egg

• 3/4 cup granulated erythritol sweetener

• 1/2 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground allspice

• Pinch of salt

• For the cheesecake filling:

• 4 ounces cream cheese

• 1/2 teaspoon vanilla

• 1 large egg

• 2 tablespoons granulated erythritol sweetener

Directions

• Preheat the oven to 350 degrees F. Grease or line a baking sheet with a parchment paper.
• In a medium bowl, combine all ingredients for the batter. Mix well until they become dough-like.
• Scoop or spoon the cookie batter by about 1.5 tablespoons onto prepared baking sheet.
• Use the back of the scoop or a round tablespoon to dent the tops of each cookie.
• Add cream cheese, sweetener, egg and vanilla in a small blender cup.Blend until smooth and creamy. Pour the mixture into the tops of each cookie dent.
• Bake in preheated oven for 20 about minutes, or until golden brown and the tops no longer jiggle. Remove and let it rest for 10-15 minutes before eating.

Notes

• If you do not eat up all cookies, keep the leftovers in an airtight container and store in the refrigerator for up to 1 week or the freezer for up to 3 months.

Keto Pumpkin Cheesecake Cookies – Tips & Notes

Keto & low-carb friendly:

• Each cookie has only 2 grams of net carbs, making it a perfect snack for keto or low-carb dieters.
• Almond flour and pumpkin puree replace wheat flour, keeping it gluten-free and nutrient-rich.

Cookie batter tips:

• Make sure butter is softened to room temperature; this helps achieve a smooth, pliable dough.
• Scoop uniform portions (1–1.5 tablespoons) for even baking and consistent cookie size.
• If the dough is too soft, chill it for 5–10 minutes to make it easier to handle.

Cheesecake filling tips:

• Blend cream cheese, egg, erythritol, and vanilla until smooth; lumps in cream cheese can affect the filling texture.
• Use a small spoon or piping bag to fill the cookie dents for neater presentation.

Baking tips:

• Bake at 350°F (175°C) for around 20 minutes. Watch carefully toward the end—tops should be golden, and the filling should no longer jiggle.
• Allow cookies to rest for 10–15 minutes after baking; this helps them firm up and makes them easier to remove from the baking sheet.

Serving & storage:

• Store in an airtight container in the refrigerator for up to 5 days.
• Can also be frozen for 1–2 months; thaw at room temperature before serving.

Pro tip:

• Sprinkle a tiny pinch of cinnamon or nutmeg on top of the cheesecake filling before baking for extra flavor and a visually appealing finish.

These cookies are perfect for a keto-friendly dessert, snack, or even a quick breakfast treat.