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Healthy Keto Pumpkin Cookies Recipes
These pumpkin pecan breakfast cookies are the perfect grab and go, low carb breakfast. Make a big batch and store in the freezer and you are ready to go in the morning. Each cookie has only 1.3g net carbs and are gluten free too!
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 24
Calories 48 kcal
Ingredients
- ¾ cup pure pumpkin
- ¾ cup almond flour
- ¼ cup coconut flour
- 2 eggs
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ cup Swerve sweetener
- ¼ teaspoon liquid vanilla stevia
- ⅓ cup pecans
Instructions
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Preheat oven to 350 degrees F.
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In a bowl, beat eggs and add in Swerve sweetener, pumpkin and liquid stevia.
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In another bowl mix the flours, baking soda and cinnamon.
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Add the wet ingredients to the dry ingredients and mix well.
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Take a spoonful of mixture and place on a silicone or parchment paper lined cookie sheet. Press a pecan into each cookie. Note cookies will not spread.
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Bake for 16 minutes or until the cookies are firm. Don't over cook them or they will be dry.
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Let cool before eating.