Keto Friendly Pumpkin Cookies ~ Gluten & Dairy Free (Can be Baked in Regular Oven or Microwave)

~ Two large Pumpkin  Cookies ~
(Left cookie baked in a microwave and
right cookie baked in a regular oven.)

 Ingredients:

parchment paper or coconut oil cooking spray

2 2/3 cups finely ground almond flour

3/4 cup Lakanto Monkfruit "Baking" sweetener*

1 teaspoon pumpkin pie spice**

1/8 teaspoon pink Himalayan or sea salt

1/4 cup pumpkin puree

4 egg yolks

2 teaspoons Lakanto Monkfruit Maple Syrup***

Keto cinnamon sugar (see below)

Oven Method:

Preheat oven to 325*. Line a baking sheet with parchment paper, or spray with cooking oil spray. 

Place the almond flour, Baking sweetener and spices in a medium mixing bowl and stir with a large fork to thoroughly combine and remove and clumps. Make a well in the dry ingredients. Add the pumpkin, egg yolks and maple syrup to the dry ingredients and stir until all of the  ingredients are well mixed. Use your hands to form into a large ball of dough. Divide into 8 equal sized portions. Shape each portion into a 3 inch circle and place on the prepared baking sheet. Sprinkle a 1/2 teaspoon of keto cinnamon sugar on top of each cookie. Bake for 7 minutes. Remove from the oven, rotate the baking sheet and return to the oven for an additional 7 minutes, or until the edges of the cookies are golden brown. Cool on the baking sheet for 10 minutes. Serve warm, or once completely cooled, store in an airtight container, in the refrigerator. Makes 8 large cookies.

Microwave Method:

Line a plate with a piece of parchment paper, or spray with cooking spray. Cook 1 cookie at a time, for 45 seconds, each. Allow to cool for 10 minutes before transferring to a cooling rack. Store in an airtight container in the refrigerator.

Keto Cinnamon Sugar: Stir together 1/4 cup Lakanto Classic Monkfruit sweetener (or sweetener of choice) and 1 to 1 1/2 teaspoons ground cinnamon. Store in an airtight container. This can be used for cinnamon toast, added to coffee and more.

*Lakanto Baking sweetener has a much finer texture than Lakanto Classic sweetener and really produces superior baked goods. (If you do not have Lakanto Baking sweetener in your pantry, the Classic sweetener can be made finer by blending in a food processor.) 

**To make homemade Pumpkin Pie Spice, please click on the link below:   https://carriekitchencreations.blogspot.com/search?q=pumpkin+pie+spice

***1 teaspoon of pure vanilla extract may be substituted for the maple syrup.

Nutritional info per cookie, approximately:                                                                            326 calories ~ 21 grams fat ~ 4 grams net carbs ~ 9.4 grams protein

Notes:  These cookies are large, so I cut them in half and only ate one 2 carb half cookie for a snack or after dinner dessert treat.

My husband and I both enjoyed these chewy pumpkin cookies warm and chilled. Typically, we prefer oven baked goods to ones cooked in a microwave, but we enjoyed these cookies, prepared both ways. (In a blind taste test, my husband incorrectly guessed which cookie was oven baked.)