Fluffy Keto Pumpkin Cookies with Cream Cheese Icing
Thick, fluffy pumpkin cookies topped with a rich cream cheese icing and a hint of cinnamon -- these Keto Pumpkin Cookies are a decadent tasting treat AND low carb!
Servings: 24 Cookies
Calories: 132kcal
Cost: $6
Ingredients
- 8 ounces cream cheese softened
- 2 eggs
- ½ cup butter softened
- 2/3 cup almond flour
- ½ cup canned pumpkin
- 1 tablespoon vanilla
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ½ cup erythritol powdered sugar substitute
- 2 teaspoons baking powder
For the Frosting:
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- ½ cup erythritol powdered sugar substitute
- 2 tablespoons crushed pecans
Instructions
For the cookies:
- Preheat oven to 350°F and prepare a baking sheet with parchment paper or silicone baking mat.
- Whisk together dry ingredients in a small mixing bowl.
- Mix together the butter, cream cheese, pumpkin, vanilla, and powdered sugar in a large mixing bowl.
- Add in the eggs and beat for 1-2 minutes.
- Pour dry ingredients into bowl of wet ingredients and mix until well combined.
- Using a small cookie scoop, place dough onto prepared baking sheet. For extra thick cookies, leave them rounded. For thinner, wider cookies, use a fork to gently flatten them.
- Bake for 13-18 minutes. Keep an eye on them and remove from oven when the edges just start to brown.
- Allow to cool completely before frosting.
For the frosting:
- Combine all ingredients in a bowl and mix until fluffy.
- Spread a generous dollop of frosting on each cookie.
- Finish with a sprinkle of cinnamon and chopped pecans, as desired.
Notes
Net Carbs: Less than 1g per cookie, 24 cookies in recipe
Nutrition
Calories: 132kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 150mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1181IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg