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Keto Pumpkin Cookies

These Keto Pumpkin Cookies are crisp on the outside, soft on the inside, and made without any sugar! They're a delicious treat that's easy to prepare and can be enjoyed guilt-free.
Course Dessert
Cuisine American
Keyword keto pumpkin cookie, low carb cookie recipe, low carb pumpkin cookies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 156kcal


  • 2 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon flax seed powder
  • 3 tablespoon water
  • 1/2 cup unsweetened pumpkin puree
  • 1/4 cup coconut oil
  • 1 teaspoon coconut oil (for oiling your hands)
  • 1 teaspoon vanilla extract
  • 1/2 cup brown erythritol
  • 2 teaspoon ground cinnamon
  • 4 teaspoon brown erythritol (to sprinkle on top)


  • Preheat oven to 350F (180°C) and line a cookie tray with baking paper.
  • Add the almond flour, baking powder, and salt to a medium mixing bowl and whisk until well-combined and there are no lumps of flour.
  • Make a “flax egg” by mixing the 1 tbsp. flax powder and 3 tbsp. water together in a small bowl. Allow to sit for 5 minutes. Alternatively, could use 1 egg if not vegan.
  • Add the flax egg, pumpkin puree, melted coconut oil, and vanilla extract to a bowl and whisk together until smooth.
  • Add the brown granulated erythritol to the wet ingredients. Stir until well-combined and most of the sweetener granules are dissolved.
  • Add the wet ingredients to the almond flour mixture. Stir until the dough sticks together well and has a similar texture to regular cookie dough. If the dough is too wet, add another 1/4 – 1/2 cup of almond flour.
  • Oil your hands, then roll 2 tbsp. of dough at a time into a ball and place on the baking sheet. You should end up with 12 cookie dough balls. Use a fork to press each ball down crosswise until they’re about 1/2 inch (1 1/2 cm.) thick.
  • Bake for 15 – 20 minutes at 350F (180°C) until just starting to brown and turn golden. Remove from the oven and sprinkle with brown erythritol and cinnamon while warm.
  • Allow the cookies to cool on the cookie tray for 20 minutes. Then, carefully transfer them to a wire cooling rack to finish cooling.


This recipe is for 12 cookies. Each serving is 1 cookie.
When choosing your canned pumpkin or puree, check the label to ensure there are no added sugars.
Because the moisture content in canned pumpkin or puree can vary, you may need to add 1/4 - 1/2 cup more almond flour to the batter if it's too wet to shape.
Be sure to give the cookies plenty of time to cool. Otherwise, they will be crumbly.
Cookies can be stored in an airtight container for up to 5 days.


Calories: 156kcal | Carbohydrates: 5.4g | Protein: 4.2g | Fat: 14.1g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 94.1mg | Potassium: 2.4mg | Fiber: 2.3g | Sugar: 1.1g | Vitamin A: 6IU | Vitamin C: 0.5mg | Calcium: 20.2mg | Iron: 4.6mg | Net carbs: 3.1g