Keto Pumpkin Snickerdoodles
Keto Pumpkin Snickerdoodle Cookies with Cream Cheese and Pecan Frosting
Ingredients
Cookies
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 3/4 cup Swerve granular
- 1/4 cup pumpkin puree
- 1 tbsp cinnamon
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup butter melted
- 2 eggs
Snickerdoodle Topping
- 1/4 cup Swerve granular
- 1 tsp cinnamon
Cream Cheese Frosting
- 1/4 cup butter melted for 30 seconds
- 1 cup Swerve confectionery sugar
- 4 oz cream cheese
- 1 tbsp crushed pecans
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F and either line a sheet pan with parchment paper or spray it with nonstick spray.
- In a large bowl, combine almond and coconut flours, cinnamon, pumpkin pie spice, salt, and baking soda. Whisk and combine well.
- In another bowl, mix melted butter, eggs, vanilla, pumpkin puree, and sugar until well combined
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Place cookie dough in the fridge for an hour
- While cookie dough is setting in fridge, make your snickerdoodle topping.
- Using a small cookie scoop, make 24 cookies, rolling each one in your snickerdoodle mix. Once you place them on the sheet pan, press down slightly with a fork in two directions to make them flatter. They will not expand much.
- Cook for 10-14 minutes keeping a close eye on them not to burn.
- When they are done, let them cool for at least 15 minutes.
- To make the frosting, using a hand mixer, beat the butter, cream cheese, and vanilla until light and fluffy.
- Add in the confectionery sugar and pecans. Place in the fridge for about 10 minutes so it can harden a bit.
- Frost your cookies and enjoy! There will be some extra frosting (or not – depending on how much you use).
Notes
