Low Carb Pumpkin Cookies n Cream

If you have a craving for pumpkin but do not have the time to make a low carb version of pumpkin pie, then this is the cookie for you! I would honestly double this recipe because I was only able to get 8 cookies.


  • 2/3 cup Almond Flour
  • 1 tbsp Coconut flour
  • 1/4 cup brown sugar Swerve Sweetener
  • 1 dropper liquid Stevia
  • 4 tbsp pumpkin puree
  • 1 tbsp Pumpkin Pie Spice
  • 2 1/4 tbsp Kerry Gold Butter
  • 1/4 tsp vanilla extract
  • 3/4 tsp Baking powder
  • 1 Egg
  • 1/2 tsp nutmeg (optional)
  1. Mix butter, egg, liquid stevia and vanilla together using a mixer. It works best if the butter is between cool and room temperature. 20181028_182227.jpg
  2. Combine all dry ingredients in a separate bowl and then mix with liquid mixture. 20181028_182320.jpg
  3. Add in pumpkin puree and mix until well combined. 20181028_182845.jpg
  4. Scoop out batter and place on a lined baking sheet. I only had foil, so I oiled it just a bit so they wouldn’t stick. Flatten the batter on the baking sheet to your desired thickness and roundness. I made mine fairly thin.20181028_183755.jpg
  5. Bake cookies at 350 for 15-25 minutes depending on your oven. My cookies were done but still nice and soft. I used coconut whipped cream for my filling but you could use heavy whipping cream, ice cream, or a cream cheese filling. 20181028_190953.jpg



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