This recipe makes 12 cookies. The cookies are a little dense and not the sweetest because the frosting is super sweet! You can sweeten the cookie batter a little more and forego the frosting to save on a few carbs. You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!
Entire batch = 27.7g net carbs (43.7g with frosting)
Separated into 12 cookies, each cookie = 2.31g net carbs (3.64g with frosting)
Ingredients:
Cookie:
- 1 large egg
- 1 cup pumpkin purée
- ½ cup almond flour
- ½ cup coconut flour
- ¼ cup golden monk fruit sweetener
- 2 Tbsp. melted butter
- 2 Tbsp. olive oil
- 1 tsp. imitation vanilla extract
- 1 tsp. pumpkin spice
- 1 tsp. sea salt
- ¼ tsp. baking soda
Frosting:
- 8 oz. softened cream cheese
- 4 Tbsp. melted butter
- 6 Tbsp. powdered erythritol sweetener
- 1 tsp. imitation vanilla extract
Directions:
Cookie:
- Preheat oven to 350 degrees, and line a baking sheet with foil.
- In a mixing bowl, combine all wet ingredients (egg, pumpkin purée, butter, oil, imitation vanilla extract). Mix well.
- Add all dry ingredients (almond flour, coconut flour, golden monk fruit sweetener, pumpkin spice, salt, baking soda) to mixing bowl slowly. Mix well.
- On lined baking sheet, spoon twelve 1.5-2″ dough balls. Flatten with fingers.
- Bake for about 30 minutes and let cool.
Frosting:
- In a mixing bowl, combine cream cheese, butter, and imitation vanilla extract. Mix well.
- Slowly add powdered erythritol while mixing.
- Spread frosting onto cooled cookies.
Keto Sweetness 