Ingredients
For the Cookies:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 cup granulated erythritol (or other keto-friendly sweetener)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup pumpkin puree (unsweetened)
- 1 large egg
- 1 tsp vanilla extract
For the Coating:
- ¼ cup granulated erythritol
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Cream Butter and Sweetener: In a large bowl, beat the softened butter with the granulated erythritol until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be soft but not too sticky. If it’s too sticky, add a bit more almond flour.
- Chill Dough: Chill the dough in the refrigerator for about 20-30 minutes. This helps make it easier to handle and roll.
- Prepare Coating: In a small bowl, combine the erythritol and cinnamon for the coating.
- Form Cookies: Roll the dough into 1-inch balls, then roll each ball in the cinnamon-erythritol mixture. Place the coated dough balls on the prepared baking sheet, flattening them slightly with your hand or the bottom of a glass.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft, so let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy the cookies once cooled. Store them in an airtight container at room temperature for up to a week.
