Keto Pumpkin Cheesecake Cookies
Soft low carb pumpkin spice cookies filled with creamy cheesecake. Makes 12 large cookiesPer cookie: 160 calories 15g F / 1g C (net) / 4g P / 2g fiber / 1g sugar
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Ingredients
Cookies:
- 1 cup blanched almond flour 112g
- 3 Tbsp coconut flour 21g
- ⅓ cup granulated sugar-free sweetener 64g
- 1 ½ tsp pumpkin pie spice 4.5g
- ¼ tsp baking soda 1.5g
- ½ tsp salt 3g
- ¼ cup pumpkin puree 60g
- 5 Tbsp unsalted butter softened (70g)
- 1 large egg
Cheesecake filling:
- ¾ cup cream cheese softened (170g)
- ½ cup powdered sugar-free sweetener 96g
- ½ tsp vanilla extract 2.5ml
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper.
- In a large bowl, combine all dry cookie ingredients. Add pumpkin, softened butter, and egg, and stir until dough forms. Place bowl of dough in the refrigerator while you make the filling.
- Combine cream cheese, powdered sweetener, and vanilla in a bowl and stir until smooth.
- Divide half of the dough into 12 small balls, flatten each one, and place on lined cookie sheet. Spoon about 1 tablespoon of cheesecake filling on the center of each cookie.
- Repeat with remaining dough, place each flattened dough circle over the filling, and seal edges with your fingers.
- Bake for 7-10 minutes. Allow to cool, and enjoy! To make the icing drizzle on top, just combine a small amount of powdered sweetener with a few drops of unsweetened almond milk.
Nutrition
Calories: 160kcalCarbohydrates: 3gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 41mgSodium: 174mgPotassium: 38mgFiber: 2gSugar: 1gVitamin A: 1151IUVitamin C: 0.3mgCalcium: 40mgIron: 1mg
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