These Keto Pumpkin Spice cookies are a fun, fall take on soft sugar cookies - but without sugar, & a fraction of the carbs! Gluten-free, too!
Being on a low carb diet shouldn’t mean forgoing this seasonal delight, and I’ve already got a few great recipe options for you:
Protein Pumpkin Spice Latte
Keto Pumpkin Bars
Pumpkin Far Bombs
Today I’m sharing a keto version of my Pumpkin Spice Cookies.
These low-carb cookies taste amazingly like the original recipe - a sweet treat with a soft, chewy texture.
Bonus? They’re also gluten-free cookies, AND have one 2 g net carbs per cookie!
When properly chilled, it rolls out beautifully, holds together when being cut / lifted, and has very minimal spread when baked.
The end result is a rolled sugar cookie that looks, tastes, and feels like the real deal - some of the best keto cookies you’ll ever have!
I recommend using a Rolling pin with adjustable thickness guides, for the absolute best results.
Being able to roll out to a consistent thickness makes a huge difference, when it comes to cut out cookies.
Anyway, this recipe makes about 30 cookies, and is a fantastic way to indulge your sweet tooth!
Let’s get to it...
Ingredients
Most of these ingredients will either be simple ingredients you can find in almost any grocery store, or specialty ingredients you’re likely to have on hand if doing any keto baking.
A few notes for you:
Flour Mixture
Rather than using regular flour, I use a mixture of 3 basic ingredients - it’s been working well for both my diet, and the recipe results.
First off, you’ll need some Vanilla Flavored Whey Protein Powder - ideally one with no added sugar.
I use Revolution Nutrition's High Whey in Vanilla Cake.
Amazing stuff! I’ll use it in drinks I make, as well as for any sweet baked goods. Works well, tastes great - what more could I ask for?
Secondly, you’ll need some Super Fine Almond Flour.
Be sure to get almond flour labeled with some variation of “super fine”, and stay away from “almond meal”. You really want this fine grind, for a great cookie texture.
Coconut Flour ... is coconut flour. Something every keto baker should have, IMHO!
Finally, you need a bit of Xanthan Gum to hold it all together.
Keto Sweetener
You can use you favourite keto friendly sweetener to make these low carb cookies, just a few caveats:
I’ve moved from using a monk fruit / erythritol blend, to using Allulose as my sugar substitute of choice.
It’s more expensive and harder to come by than monk fruit, but for me it’s worth it. It doesn’t give the weird mouth cooling sensation that erythritol does, and doesn’t crystalize.
That said, I know erythritol is the most popular option, so that’s how the recipe is written.
If you’re using an erythritol blend - like Swerve Brown Sugar Substitute - use the amount stated.
If you’re using Brown Allulose, add another ¼ cup of it.
Anyway, Both allulose and erthyritol are available as brown sugar replacements.
Both are low glycemic sugar alcohols, and neither will impact your blood sugar the way regular sugar does.
Pumpkin Pie Spice
You can use your favourite Pumpkin Pie Spice, whether store bought spice mix, or homemade pumpkin pie spice.
Everything Else
Rounding out this recipe, you will need:
Unsalted Butter
Large Eggs
Pure Vanilla Extract
Baking Powder
Salt
.... I just really don’t have anything to add, as far as these last few ingredients go!
How to Make Keto Pumpkin Spice Cookies
The full recipe is in the recipe card at the bottom of this post, here’s a visual walk through of the basic steps, with detailed instructions:
Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together all dry ingredients (except sugar substitute) until well combined, set aside.
Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
Add the eggs and extracts to the mix, beating well to combine.
With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
Wrap cookie dough ball in plastic film, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!
Use cookie cutters to cut out whatever shapes you’d like, place cookies 2″ apart on a prepared cookie sheet.
Cut your shapes out, repeat until all the dough is used up.
Mix together remaining sugar substitute and spice, sprinkle over top of the cookies. Cover each baking sheet and chill for 30 minutes.
Bake cookies for 8-10 minutes, or until golden brown on the bottom. Transfer baking sheets to a wire rack to cool.
Once completely cooled - to room temperature - store in an airtight container until serving.
Will keep for a few days at room temperature, or a week (maybe a bit longer) in the fridge.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some low carb cookie recipes to try!
Keto Chocolate Chip Cookies
Keto Chocolate Cookies
Keto Biscotti
Low Carb Ladyfingers
Keto Pecan Pie Cookies
Candy Cane Cookies
... but wait, there's more! We have a whole Low Carb Dessert Recipe section! Check it out!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Keto Pumpkin Spice Cookies
Equipment
Ingredients
- 1 cup Vanilla Whey Protein Powder
- 1 cup Superfine Almond Flour
- ⅓ cup Coconut flour
- 1 tablespoon Pumpkin Spice
- 2 teaspoon Xanthan gum
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Unsalted Butter softened
- 1 cup Brown Sugar Substitute, packed. Use 1 ¼ cups if using brown allulose.
- 2 Large Eggs
- 1 ½ teaspoon Vanilla Extract
- 2 tablespoon Granulated Sugar Substitute
- 1 teaspoon Pumpkin Spice
Instructions
- Line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together all dry ingredients (except sugar substitute) until well combined, set aside.
- In a separate bowl - the bowl of a stand mixer fixed with a paddle attachment, or a large bowl, if using a hand mixer - cream butter and sugar until smooth and fluffy. Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
- Add the eggs and extracts to the mix, beating well to combine. If you’re adding green food colouring, do so now.
- With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
- Wrap dough ball in plastic film, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!
- Lightly dust work surface with a little more protein powder, roll dough out to 1 about ¼″ thick (can be slightly thicker). Use cookie cutters to cut out whatever shapes you’d like, place cookies 2″ apart on prepared cookie sheets.
- Mix together remaining sugar subtitute and spice, sprinkle over top of the cookies. Cover and chill for 30 minutes.
- Preheat oven to 350 F,
- Bake cookies for 8-10 minutes, or until golden brown on the bottom.
- Once completely cool store in an airtight container until serving.
Notes
Nutrition
Leave a Reply