Keto Pumpkin Cookies

My keto pumpkin cookies are so soft, chewy, and filled with warming pumpkin spice flavor. Made in one bowl with no baking required, I love that I can make them on a whim! 2 grams net carbs.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 147kcal

Author Arman Liew

Ingredients

2 cups peanut butter can sub for any nut or seed butter of choice
1/2 cup keto maple syrup
3/4 cup coconut flour * See notes
2 tablespoons pumpkin puree
1 tablespoon pumpkin pie spice

Instructions

In a microwave-safe bowl or stovetop, heat up your peanut butter with your maple syrup until warm. Whisk together until combined.
Add the rest of your ingredients and mix very well, until a thick, firm batter remains. If the batter is too thin, add some extra coconut flour.
Using your hands, form small balls of dough and place on a lined plate. Press each ball into a cookie shape and cross each one with a fork. Refrigerate until firm.

Notes

* You may need more coconut flour if the batter is too thin.

TO STORE: No bake pumpkin cookies should be stored in the refrigerator, covered, for up to 4 weeks.

TO FREEZE: Wrap each cookie in parchment paper and store them in a ziplock bag or shallow container and freeze for up to 6 months.

Nutrition