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 CookiesCourse: SnacksCuisine: AmericanDifficulty: Easy
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.
- 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
- 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.
- 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.