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  • Writer's pictureMegan George

Keto Pumpkin Cheesecake Cookies

Updated: Nov 25, 2022

Ingredients:


For the pumpkin cookie dough:

* 6 tablespoons butter, softened

* 2 cups almond flour

* 1/3 cup solid pack pumpkin puree

* 1 large egg

* 3/4 cup granulated erythritol sweetener

* 1/2 teaspoon baking powder

* 1 teaspoon ground cinnamon

* 1/4 teaspoon ground nutmeg

* 1/8 teaspoon ground allspice

* Pinch of salt


For the cheesecake filling:

* 4 ounces cream cheese

* 1/2 teaspoon vanilla

* 1 large egg

* 2 tablespoons granulated erythritol sweetener



Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Combine all of cookie dough ingredients in a medium sized bowl and mix well until a dough forms.

3. Scoop or spoon the cookie batter by about 1.5 tablespoons onto a parchment-lined baking sheet.

4. Use the back of the scoop or a round tablespoon measuring spoon to dent the tops of each cookie as shown in the photo collage in the post.

5. Combine the cream cheese, sweetener, egg and vanilla in a magic bullet or small blender cup.

6. Blend until smooth.

7. Pour the cream cheese filling into the tops of each cookie dent.

8. Bake the cookies for 20 minutes, or until golden brown and the tops no longer jiggle.

9. Remove and cool at least 10 minutes before eating.


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