Keto Halloween Pumpkin Cookies
Prep: 40 minutes
Cook: 20 minutes
Total: 1 hour
Ingredients
For the Cookies
- 2 cups Almond Flour
- 2 tablespoon Coconut Flour
- 1 Egg
- 1 teaspoon Cinnamon
- ½ tablespoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ¼ teaspoon Salt
- 2 tablespoon Coconut Oil
- 1 tablespoon Liquid Sweetener sugar-free
- 1 teaspoon Vanilla Extract
For the Icing
- 1 cup Low Carb Sugar Substitute powdered
- 1 ½ tablespoon Egg White Powder alternatively substitute for the same amount of meringue
- ¼ teaspoon Xanthan Gum
- 4 tablespoon Water
- Orange, Green, Black/Brown Food Coloring optional
Instructions
- Combine all the dry ingredients in a large mixing bowl and stir well.
- In another bowl combine the wet ingredients and give them a good stir as well.
- Combine the wet ingredients with the dry ingredients mixing well to get a lump-free, smooth dough.
- Cover and place in the fridge for 30 minutes.
- Preheat the oven to 275°F, and line a baking sheet with baking paper.
- Roll the dough out until about ¼ inch thick and cut into various shapes with cookie cutters.
- Place on the prepared baking sheet and bake for 20 minutes until slightly golden brown.
- Allow to cool completely while you work on the icing:
- Combine the powdered Erythritol with the egg white powder (or meringue), xanthan gum, and 4 tablespoons water and mix well.
- If you are using coloring divide the icing into different bowls and add the food coloring.
- Decorate the cookies with the icing and serve.
Makes 12
Nutrition
Serving: 1cookieCalories: 145Fat: 6.1gProtein: 4.1gTotal Carbs: 5gNet Carbs: 3.6gFiber: 1.4gSugar: 1g