Who all is already seeing pumpkin recipes pop up on your Pinterest or Facebook? I am and I couldn’t wait to share these Low Carb Pumpkin Cream Cheese Cookies! These are Keto friendly so you can enjoy your pumpkin without the carbs and sugar!
Please note: We do not follow a strict Keto diet. I may offer shortcuts and tips for those on a busy schedule.
Just in Time for Fall: Low Carb Pumpkin Cream Cheese Cookies!
It’s well known that there will be a ton of pumpkin recipes that show up in the late summer and fall. To me that’s just fine! In years past, I was up for trying anything pumpkin related… by the time we get through with the long Oklahoma summer. I love the flavors of spices and pumpkin, and the promise of fall weather.
The Keto diet we are following as a family changes that up a bit. You may be thinking you will have to miss out on most of those goodies on Keto, but that’s not the case! Enjoy these Low Carb Pumpkin Cream Cheese Cookies without going off your eating plan.
This recipe uses your standard pumpkin cookie ingredients, but with the exception of Swerve Granular Sweetener. You can find this here or in larger grocery stores. They also make a Swerve Confectioners Sweetener which is the base of the Low Carb Cinnamon Cream Cheese Frosting I made for these cookies, so if you are wanting to add to your Keto Friendly Pantry I would suggest picking up both types of sweetener. They offer a two-pack on Amazon here.
I also used Almond Flour, which is a staple for low carb baked goods. It substitutes very well for all-purpose flour without texture changes. Be aware if you have an almond or tree nut allergy in the family it may not be a good choice for you.
You will bake the cookies for 12-15 minutes on a lined cookie tray, and remove them to cool on a wire rack. I went for the full 15 minutes so as you can see they are a little golden and crispy around the edges. But cook to your liking- everyone has their preference on cookies!
Kitchen Tip: Since anything with pumpkin contains a lot of moisture, I highly recommend letting these cool on a wire rack so they cool evenly. I have had comments from others wondering why their pumpkin recipes turned out too moist or even soggy- the cooking time wasn’t quite long enough, or the dessert got too moist while cooling.
These are AMAZING just like they are, and really don’t need the frosting. They will travel well to church or a potluck with no problem! If you do want to serve with the icing along side or go for icing all of the cookies, you can find my Low Carb Cinnamon Cream Cheese Frosting Recipe via the link.
I would also like to recommend my Low Carb Chocolate Peanut Butter Bark.
Read and Print Your Recipe Here
- 2 Large eggs
- 1/2 cup butter , softened but not melted
- 1 cup Swerve , sweetener
- 2 oz cream cheese
- 1 cup organic pumpkin, canned
- 1 1/2 cup almond flour
- 2 teaspoon baking powder
- 1 tabelspoon pumpkin spice
- Preheat your oven to 350 degree's and line your pan with parchment paper.
- Using a mixer, cream the butter and sugar together well. You may need to stop your mixer and use a spatula to push the ingredients off your wisk.
- Next add in the eggs and pumpkin. Mix well
- Add remaining ingredients and continue mixing.
- Use a cookie scoop to scoop out some batter and place the dough 2 inches apart from each other.
- Bake for 12-15 minutes depending on your oven ( I went the full 15)
- Let your cookies cool for a few minutes and then transfer them to a cooling rack. Let them completely cool before you frost them.
Please note that sugar alcohols from Swerve are not included since most subtract sugar alcohols.
Amount Per Serving: Calories: 54 Saturated Fat: 1g Cholesterol: 16mg Sodium: 28mg Carbohydrates: 1g Protein: 1g
My family started doing Keto in June of 2018. We chose to do Keto because my husband has Ankylosing Spondylitis and my son has horrible Psoriasis.