0.4 Net Carbs Pumpkin Spice Cookies
They’re covered with a cream cheese drizzle and are perfectly spiced to satisfy our pumpkin dessert cravings.
Ingredients
Cookie
- 1 cup almond flour
- 1 1/2 tsp pumpkin spice
- 1/3 cup powder sweetener (I use erythritol)
- 2 tbsp softened unsalted butter
- 1 tsp vanilla extract
Cream Cheese Frosting
- 2 oz cream cheese
- 1/2 tsp vanilla extract
- 3 tbsp powdered sweetener
- 1 tbsp unsweetened almond milk
Instructions
- Preheat the oven to 350F/176C.
- In a large mixing bowl, add 1 cup of almond flour, 1 ½ tsp of pumpkin spice, 1/3 cup of powder sweetener (I use erythritol), 2 tablespoons of softened unsalted butter, and 2 teaspoons of vanilla extract. Mix it all up until the almond flour is completely hydrated and everything is well incorporated.
- Scoop the dough with a cookie scooper (mine is equivalent to 2 teaspoons). Place them on a parchment-prepared baking sheet with 1 1/2 inches.
- Smooth out the edges of each cookie to make them even and prevent unwanted burning. Bake them at 350F/176C for 12 minutes or until just set with minimal browning in the edges. Let them cool completely before removing form the pan.
- To make the cream cheese frosting, in a small mixing bowl, add 2 ounces of softened cream cheese, 3 tablespoons of powdered sweetener, half a teaspoon of vanilla extract, and mix it all up until just combined. Then add 1 tablespoon of unsweetened almond milk and mix again until fully smooth. Add it to a piping bag or Ziplock bag and pipe in zigzag motion over the cooled cookies. Enjoy!
Notes
➕Fully voiced step-by-step video available on Patreon (patreon.com/sweetketolife)
💕Nutritional Values/ Per Cookie:
Calories 34 /
Total Fat 3.4g /
Total Carbohydrate 0.6g /
Dietary Fiber 0.2g /
Protein 0.6g /
Sodium 21mg /
Net Carbs 0.4g
Total Fat 3.4g /
Total Carbohydrate 0.6g /
Dietary Fiber 0.2g /
Protein 0.6g /
Sodium 21mg /
Net Carbs 0.4g