Chewy Keto Pumpkin Cream Cheese Cookies | Keto Dessert Recipes

Chewy Keto Pumpkin Cream Cheese Cookies | Keto Dessert Recipes

These keto pumpkin cream cheese cookies are easy to make and taste fantastic. Since they are made with a mix of almond flour and pecan flour they are very low in net carbs. Though it is not a very common practice, I love to use pecans in my recipes. This is because they contain fewer net carbs than almost any other and taste amazing.

The only issue is that pecan flour can be hard to come by. That said, it is relatively easy to make at home. All you will need is regular pecan pieces and a food processor or high-quality blender. To make, simply put the pecans through the food processor until your mixture turns into a fine pecan flour.

That said, be aware that if you process them too long, the result will be a pecan butter spread. However, if this is too much trouble for your liking, you can find pecan flour at some specialty stores as well as on Amazon.

In addition, these keto pumpkin cream cheese cookies are also loaded with–you guessed it–cream cheese. The cream cheese helps to keep these low-carb cookies soft and moist. This keto pumpkin cream cheese cookie recipe yields a total of  6 cookies.

Each cookie contains roughly 211 calories, 20.81 grams of fat, 17.16 total carbs, 2.24 net carbs, and 3.72 grams of protein. Net carbs are equated by subtracting fiber and erythritol from total carbs. Check out more keto dessert recipes made with cream cheese in my article 15 amazing keto desserts made with cream cheese!

Keto Pumpkin Cream Cheese Cookie Ingredients

  1. 4 Tbsp butter room temp
  2. 1 1/2 oz of cream cheese softened
  3. 4 Tbsp Swerve Sweetener Confectioners
  4. 2/3 cup almond flour
  5. 1/3 cup pecan flour
  6. 1 egg
  7. 1/4 cup pumpkin puree
  8. 1/2 Tsp vanilla extract
  9. 1/2 Tsp baking powder
  10. 1 Tsp Spice Island Pumpkin Pie Spice
  11. 1 Tbsp ground cinnamon
  12. 2 Tbsp Swerve Granular

Directions

  1. In a mixing bowl mix butter and Swerve Confectioners using a handheld or standing mixer until smooth.
  2. Continue to mix as you add cream cheese, egg, pumpkin puree, and vanilla extract.
  3. In a separate mixing bowl mix almond flour, pecan flour, pumpkin spice, and baking powder together breaking up any clumps.
  4. Slowing mix dry and wet ingredients together until well mixed.
  5. Place in the fridge for at least 30 minutes
  6. Pre-heat the oven to 325 degrees Farhehight.
  7. Take the cookie dough out of the fridge and roll into 6 even balls.
  8. In a small bowl, mix cinnamon and Swerve Granular.
  9. Roll the cookie dough balls into the cinnamon mixture, completely coating the outside.
  10. Press the cookie dough down into the desired cookie shape on a lined cookie sheet and bake for 18-22 minutes.
  11. Take out of the oven and place on a cooling rack until cool.
  12. Enjoy some keto pumpkin cream cheese cookies!

Chewy Pumpkin Cream Cheese Cookies

These keto pumpkin cookies are chewy and delicious! Each cookie contains a whopping 20.81 of fat and only 2.24 net carbs!

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto pumkin cookies, keto pumpkin cream cheese cookies
Prep Time 16 minutes
Cook Time 20 minutes
Total Time 36 minutes
Servings 6
Calories 211 kcal

Ingredients

Ingredients

  • 4 Tbsp butter room temp
  • 1 1/2 oz of cream cheese softened
  • 4 Tbsp Swerve Sweetener Confectioners
  • 2/3 cup almond flour
  • 1/3 cup pecan flour
  • 1 egg
  • 1/4 cup pumpkin puree
  • 1/2 Tsp vanilla extract
  • 1/2 Tsp baking powder
  • 1 Tsp Spice Island Pumpkin Pie Spice
  • 1 Tbsp cinnamon
  • 2 Tbsp Swerve Granular

Instructions

Directions

  1. In a mixing bowl mix butter and Swerve Confectioners using a handheld or standing mixer until smooth.
  2. Continue to mix as you add cream cheese, egg, pumpkin puree, and vanilla extract.
  3. In a separate mixing bowl mix almond flour, pecan flour, pumpkin spice, and baking powder together breaking up any clumps.
  4. Slowing mix dry and wet ingredients together until well mixed.
  5. Place in the fridge for at least 30 minutes
  6. Pre-heat the oven to 325 degrees Farhehight.
  7. Take the cookie dough out of the fridge and roll into 6 even balls.
  8. In a small bowl, mix cinnamon and Swerve Granular.
  9. Roll the cookie dough balls into the cinnamon mixture, completely coating the outside.
  10. Press the cookie dough down into the desired cookie shape on a lined cookie sheet and bake for 18-22 minutes.
  11. Take out of the oven and place on a cooling rack until cool.
  12. Enjoy some keto pumpkin cream cheese cookies!


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