Pumpkin keto cookies

Pumpkin puree cookies with pumpkin spices are an autumn dessert that can be served with tea or coffee. Cookies require almond flour, pumpkin puree, butter, a low-carb sweetener, an egg, and pumpkin pie spices. Liquid stevia and erythritol powder are suitable as cookie sweeteners.

Ingredients

• Biscuit
• 1.50 cups almond flour
• ¼ a glass of salted butter (or unsalted + a pinch of salt)
• ½ cup pumpkin puree
• 1 tea spoon. vanilla extract
• ½ tea spoon. baking powder
• 1 PC. egg
• ¼ glass of erythritol
• Sprinkling
• 1 tea spoon. pumpkin pie spices
• 2 tea spoon. erythritol

Directions

1. Preheat oven to 175 C. Place almond flour, erythritol and baking powder in a bowl, stir well.
2. In a separate bowl, combine softened butter, pumpkin puree, vanilla, and runny stevia.
3. Add this mixture along with egg to almond flour and erythritol.
4. Stir until a sticky dough forms.
5. Form 15 balls of dough. Place the blanks on a baking sheet with parchment, leaving 5-7 cm between adjacent balls.
6. Press the balls down with your hand or glass, forming flat cookies. Bake for 10-13 minutes.
7. While the cookies are baking, prepare the sprinkles. To do this, combine the erythritol powder and the pumpkin spice, ground in a coffee grinder.
8. Remove the cookies from the oven, sprinkle with the spice mixture and let cool.