Keto Pumpkin Snickerdoodle Cookies
The most life-changing pumpkin snickerdoodle cookie recipe that is as yummy as it is healthy! Keto and Family-friendly. Only 4 NET carbs per cookie!
Keto Pumpkin Snickerdoodle Cookies
Pumpkin season has commenced! This is such a wonderful time of the year. I love walking through the market and seeing all of the fun, creative, and scrumptious pumpkin-flavored products. My favorite thing to do though is to create healthy, seasonal recipes at home where I get that amazing homemade taste, with healthier ingredients! These Keto Pumpkin Snickerdoodle Cookies will surely be your favorite Fall cookie! They sure are mine!
What Makes These Cookies Keto?
Instead of using refined sugar and flour in the batter, this recipe calls for almond flour, coconut flour, and a keto-friendly sweetener like erythritol or monk fruit. These zero-carb, zero-calorie sweeteners have a low glycemic index, so you don’t experience the sugar spike and crash of regular sugar. These healthy cookies are a guilt-free treat the whole family will enjoy! (Seriously, the kids will not know the difference!).
Note: Please do not substitute the flour ingredients in this recipe. Coconut flour is quite dense and these cookies will not turn out right if too much is used.
Can I Freeze the Cookie Dough?
Yes! In fact, there are two ways to freeze these keto cookies. I recommend making a double (or triple!) batch so you can have some on hand throughout the season!
Dough: After you make the dough and shape the cookies, you can freeze the uncooked dough balls to bake later. Store on parchment paper in an airtight container.
Baked Cookies: If you want to bake all the cookies, and then freeze some, I recommend waiting for them to cool completely first. Then, put the cookies in an airtight container for when you’re ready to eat them! I recommend letting them thaw at room temperature for 30 minutes before serving, but they are also delicious right out of the freezer!
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Want More Healthy Pumpkin Recipes?
- Pumpkin Pie Pudding
- Keto Pumpkin Chocolate Chip Muffins
- Mini Pumpkin Pie Tarts
- Keto Pumpkin Pie Crisp
- Gooey Pumpkin Brownies with Cinnamon Frosting
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree
- 1/3 cup ghee or vegan butter, room temperature
- 1/2 teaspoon gluten-free baking powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- pinch salt
- 1 teaspoon vanilla extract
- 3/4 cup granulated monk fruit sweetener
- 1 large egg
Cinnamon Sugar Coating
- Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
- In a large bowl, combine almond flour, coconut flour, monk fruit, pumpkin spice, cinnamon, salt, and baking powder.
- Add in the egg, pumpkin puree, vanilla extract, and ghee. Mix all ingredients with a wooden spoon until it becomes a dough-like consistency. In another bowl mix together the cinnamon and granulated monk fruit.
- Divide into 12-14 large spoonfuls. Roll into a ball and roll in the sugar and cinnamon. Coat evenly. Transfer to the baking pan and press down slightly to make them flatter. Bake 14-15minutes or until golden brown on the side.
Cool on the baking sheet for 10 minutes then slide a spatula under each cookie. Transfer onto a cooling rack.
- Allow to cool completely before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert/Snack
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Keywords: Keto, Cookies, Pumpkin, Fall
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Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!