These Keto Pumpkin Butter Cookies were inspired by my Keto Cinnamon Butter Cookies recipe.
When I shared that recipe, I had no idea that so many of you would try it, love it, and make it your own.
I have to admit I was blown away by your response to such a simple recipe.
That's one of the reasons I decided to try to give you something just as simple now that we are nearing the holiday season.
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You'd have to be living under a rock not to have noticed that it's officially Fall!
Yay!
I love fall, and I love all things pumpkin.
Unfortunately, we must be very careful this time of year because, as I'm sure you know, the colder weather brings sweet treats and winter clothes.
Did I say winter clothes?
Yes, yes, I did.
Why would winter clothes be an issue? Well, believe it or not, getting bundled up can cause you to gain weight.
Even the great Arnold knew this secret because word has it he would wear cut-off shirts in the winter so he could always see his abs!
I'm not saying you should wear summer clothes year-round, but don't forget to look at your body frequently during the winter, step on a scale, and stay focused.
Keto is not a summer sport.
This is a lifestyle!
Okay, now that the pep talk is out, let's talk about these keto pumpkin butter cookies.
These bad boys are delicious. These cookies would pair perfectly with a keto egg nog.
They are lightly pumpkin flavored.
I didn't want to go overboard with the pumpkin because I didn't want the carb count too high.
If you want to pack a pumpkin punch, you can always add more pumpkin pie spice, but I wouldn't add any more pumpkin unless you have carbs to spare.
Keto Pumpkin Butter Cookies Recipe:
Keto Pumpkin Butter Cookies Ingredients:
2 Cups Almond Flour
½ Cup Organic Pumpkin
1 Large Egg
½ cup Butter
1 teaspoon Pure Vanilla Extract
½ teaspoon Baking Powder
½ tsp Pumpkin Pie Spice
1 teaspoon Liquid Stevia OR ⅛ teaspoon Stevia Powder OR ½ cup Stevia in the Raw, Splenda, or other Sweetener (add carbs for these)
Keto Pumpkin Butter Cookies Directions:
Pre-heat oven to 300
Add all ingredients to a mixing bowl and mix until well combined.
Roll into 27 balls and place on a sil-eco baking mat. Using a fork, press dough down lightly.
Bake for 20-23 minutes.
Allow cooling for 5 minutes.
Keto Pumpkin Butter Cookies Nutrition:
This is for 1 serving (1 cookie)
Calories: 82
Total Fat: 8g
Cholesterol: 16mg
Sodium: 34mg
Potassium: 66mg
Carbohydrates: 2g Dietary Fiber = 1g Net Carbs= 1g
Dietary Fiber 1g
Sugars: 0g (all from natural sources)
Protein: 2g
Note: Remember if you use a sweetener that adds carbs (Stevia in the Raw or Splenda), you must add that to this nutrition count.
Let me know if you try them.
I would love to hear your thoughts and how you mixed it up!
* We strive to make all recipes according to our dietary standards. Our recipes must meet the following criteria: Low Carb, High Fat, Moderate Protein, Sugar-Free (we only allow natural fruit, veggie, and dairy sugars in our diet, and very little stevia), and Gluten-Free.
Read all Ketogenic Diet Recipes Here
Keto Pumpkin Butter Cookies Recipe
Butter and pumpkin? Yes please! these cookies will make your fall more delicious than ever!
Ingredients
- 2 Cups Almond Flour
- ½ Cup Pure Pumpkin
- 1 Large Egg
- ½ cup Butter
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Baking Powder
- ½ teaspoon Pumpkin Pie Spice
- 1 teaspoon Liquid Stevia OR ⅛ teaspoon Stevia Powder OR ½ cup Stevia in the Raw, Splenda, or other Sweetener (add carbs for these)
Instructions
- Preheat oven to 300
- Add all ingredients to a mixing bowl and mix until well combined.
- Roll into 27 balls and place on a greased cookie sheet. Using a fork press dough down lightly.
- Bake for 20-23 minutes.
- Allow to cool for 5 minutes.
Nutrition Information:
Yield:
26Serving Size:
1Amount Per Serving: Calories: 82Total Fat: 8gTrans Fat: 0gCholesterol: 16mgSodium: 34mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gProtein: 2g
Stacey Voss says
Can one sub out coconut flour for this recipe?
Emily says
I was wondering the same thing. Did you ever find out?
Leah says
Most likely not. Coconut Flour behaves. ERY differently from Almond Flour. Coconut flour absorbs a TON of moisture, so your cookie batter would be very dry and chalky.
Helen Outerbridge says
I did use some coconut flour on my second try and got, for me, a nicer cookie out of the deal. The first batch was a bit soft for our tastes. Used 1.5 cups almond flour, 1/2 cup coconut flour. I only used 1/4 cup of butter as well because we found the first batch too greasy. I added a few extra pinches of coconut flour after everything was mixed to get the dough the consistency I was looking for. I also baked at 325 instead of 300. Hope that helps!
Donna says
Thanks for the measurements. With the substitution the carbs will be a bit lower, too.
Kat says
Thank you!!!! Am going to try this next time!
georgia says
sounds good
Megan says
Absolutely delicious! Pumpkin isn't overpowering. Nice fall flavor. Followed recipe exactly. Did not roll into balls as my batter was a bit wet, but I didn't want to add additional flour to avoid crumbly cookies. Turned out just fine!!
ketosizeme says
Megan, I'm so glad you enjoyed them! Thanks for stopping by. 🙂
Kelly says
What about the butter, salted or not? Also do u melt the butter or use it cold or softened like room temperature? Ty
BROOKE says
CAN YOU SUB COCONUT OIL PRODUCTS FOR BUTTER?
ketosizeme says
Brooke, I don't think that would be a problem. I sub the two out all the time. You may need a little extra stevia and make sure you use unsalted! Let me know what you think of them!
Sandra says
Can you leave out the sweetener altogether? I find any sweetener sets off sugar cravings for me.
ketosizeme says
Sure! Sugar is always optional.
Christina says
Would like to know the macros...
ketosizeme says
Hi Christina,
Macros are always at the bottom of every post! Have a great day!
Eryn says
Do these freeze okay? or how long keep out or in the fridge, I'm in south texas so VERY humid, even now.
ketosizeme says
Eryn, I live in NC, and it's humid here as well. I keep mine out for a full day on paper towels to dry out as much as possible before I seal them up in a container and then I put them in the fridge. I have found that if I put them in any kind of bag or bowl, they turn into cake. In the fridge after a day, they are usually okay if I can get them to stay dry. I haven't tried freezing them, but I think they would be fine to freeze. I usually freeze my other keto baked goods, and they do pretty well, cookies just don't last long enough to freeze around here. 🙂
Kate says
Was super excited about this recipe, but my batter was very wet. The cookies did not roll very well and the texture after baked was very loose and crumbly... went back to understand what I did wrong but I can't figure it out! Do you have any ideas?? Want to try again
Athena says
They taste delicious. Mine turned out really thin. Do you soften butter first? I did & think maybe thats why mine turned out thin.
Jessica F. Walker says
Literally until I started reading the recipe I thought it said peanut butter. I was so confused! These look amazing though. I can't wait to try them!
Lyndzie says
Can coconut flour be used instead of almond flour?
Kim says
Made these this morning and they were terrible. I am not a picky eater but just could not eat these.
b says
aren't you sweet
Morgan says
Delicious. My 3 year old liked them too which I was skeptical of since her mantra seems to be the sweeter the better most times.
Dawn says
Mine are very cake . Should they have crunch? Cooked them longer? Love the taste, just not sure about texture.
Angie says
My son and I made these last night and everyone enjoyed them! We used Swerve and they turned out just fine. Thanks!
Virginia Bennett says
Made these today and I probably won't make them again. I added 2 tbsp coconut flour to help with the wetness of the dough. All in all the texture was ok, but they tasted rather bland. Everyone tried one and at best they got an "eh, they're ok." I might use a bit more pumpkin pie spice if I ever decide to make them again.
Megan Hantz says
I used coconut flour thinking it would translate directly from almond flour... But but it turned out extremely crumbly. I tripled the egg and pumpkin for more moisture and added more spice and it got to the right consistency before ballin' up. Yay!
Megan Hantz says
Actually, I also had to add another 1/2 c butter, because they still came out moist, but crumbly. For 2 c coconut flour, use 3 eggs, 1.5c pumpkin, and 1 cup butter, and more spice. I topped my cookies with a peanut butter cream cheese pumpkin spice fat bomb icing. 😀
Jade says
Maybe I'll have to try this! I was expecting moist, buttery, pumpkin flavor; but got bland, dry almond flavor. I even tried to butter them after the fact, but still was too dry, so I crumbled them up in a pumpkin cheesecake mouse instead.
ketosizeme says
Jade, I'm sorry you didn't like them but I LOVE that you still found a way to use them in your pumpkin cheesecake mouse! I hope you have an amazing day!
Jill says
Loved these as I make them into small cookie sandwiches by using two cookies and adding a mixture of cream cheese/truvia into the middle!!
Wish I could post the picture!
Lisa W says
Great recipe. I made a few tweaks just because I always do. 😉 I added a 1/4c of coconut flour , 1/4c smashed ripe banana, and swapped out half of the vanilla for maple extract. Also grated about a tablespoon of fresh ginger and used coconut nectar for my sugar. Dusted with coconut sugar on fork to press down the cookies. Delicious! Thanks again.
Jenny Holding says
How is it best to keep these? There is only one of me. Can they be frozen?
Shasta Walton | Certified Medical Assistant says
You can freeze them or you could even cut the recipe in half.