Skip to Content

Low Carb Pumpkin Cookies

Low CarbKetoGluten FreeSugar FreeLCHF

Are you in the mood for a sweet treat this fall? Try these super soft low carb pumpkin cookies!Low Carb Pumpkin Cookies - sugar free and keto recipe

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

Before moving to the US, I don't remember ever eating pumpkin. Now it's kind of hard to avoid! I've used it in several recipes already, like low carb pumpkin mousse and the sausage and pumpkin bites – oh and I've also roasted the seeds! But this is the first time I have baked with pumpkin. The result is a super soft cookie that is very low in carbs. It's really hard to eat just one!

Oh – and if you love these, you'll adore my Low Carb Pumpkin Muffins – with cream cheese frosting!

How to Make Low Carb Pumpkin Cookies

In a stand mixer bowl, beat together unsalted butter, low carb sweetener (eg Lakanto or Swerve), ricotta, and canned pumpkin puree (make sure it is 100% pumpkin with no fillers).

In a separate bowl, add almond flour, flaxseed meal, baking powder, and pumpkin pie spice. Stir well, then add to the stand mixer. Beat until the two mixtures are fully combined.

Use a cookie dough scoop (or spoon!) to portion out the dough onto a baking sheet lined with a silicone mat. This recipe makes about 16 cookies!Low Carb Pumpkin Cookies - sugar free and keto recipe

Bake in a preheated oven for 10 minutes, or until they start to darken at the edges. Remove from the oven, but leave on the baking sheet for another 10 minutes. The cookies will still be super soft at this point. After they have cooled slightly, transfer the cookies to a cooling rack.

Low Carb Pumpkin Cookies - sugar free and keto recipe

Store in an airtight container.

Low Carb Pumpkin Cookies -#lowcarb #keto #sugarfree Click To Tweet

Low Carb Pumpkin Cookies

Low Carb Pumpkin Cookies

Yield: 16 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Are you in the mood for a sweet treat this fall? Try these super soft low carb pumpkin cookies!

Ingredients

Instructions

  1. Preheat the oven to 375F.
  2. In a stand mixer bowl, beat together unsalted butter, low carb sweetener, ricotta, and canned pumpkin puree.
  3. In a separate bowl, add almond flour, flaxseed meal, baking powder, and pumpkin pie spice. Stir well, then add to the stand mixer. Beat until the two mixtures are fully combined.
  4. Use a cookie dough scoop to portion out the dough onto a baking sheet lined with a silicone mat.
  5. Bake in the oven for 10 minutes, or until they start to darken at the edges. Remove from the oven, but leave on the baking sheet for another 10 minutes, then transfer the cookies to a cooling rack.
  6. Store in an airtight container.

Notes

2g net grams per cookie

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 16 Serving Size 1 cookie
Amount Per Serving Calories 81Total Fat 7gSaturated Fat 2gCholesterol 9mgSodium 5mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gProtein 2g
Save

Save

Save

Save

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Oma K

Tuesday 9th of November 2021

I guess i didn’t get the first question posted … What size cookie scoop? Small, medium or large one? Amazon sells a set of three 1, 2 & a 3 Tbsps.

Georgina

Friday 12th of November 2021

I think it is small-medium - I don't know the exact size. But the scoop is optional, the dough just needs to be portioned into 16 cookies.

Oma K

Tuesday 9th of November 2021

I forgot to ask if psyllium husk could replace flax meal? Or maybe 1/2 of each?

Georgina

Friday 12th of November 2021

Hmmm I haven't worked with psyllium husk before - so if you try it please let me know how it works out!

Anna

Monday 11th of November 2019

Can cream cheese be substituted for ricotta?

Georgina

Monday 11th of November 2019

I've never tried the recipe with cream cheese, so I honestly couldn't predict how it might turn out. Flavor-wise I'm sure it would be similar, but texture might be affected. If you try it, let me know!

Dawn Davis

Tuesday 16th of January 2018

Is it necessary to use the flaxseed?

Georgina

Wednesday 17th of January 2018

Hi Dawn! I personally like the nutty savoryness that the flaxseed meal adds to the cookie - it adds bulk without many carbs, too! You could try increasing the almond flour instead but of course this will change the carb count. Let me know how it goes!

Nicole Thomas

Saturday 23rd of September 2017

What oven temperature did you use? 350F?

Georgina

Saturday 23rd of September 2017

375F - I have now added it to the recipe. Sorry that it was missing!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe