Welcome to the world of guilt-free indulgence with our 3 ingredient keto pumpkin cookies! These cookies are perfect for those on a keto diet looking for a sweet snack that’s quick and easy. In just a few simple steps, you can create delicious cookies that are packed with flavor yet free from unnecessary sugar and carbs. Let’s dive in!
Ingredients
You’ll be amazed at how just three ingredients can come together to create mouthwatering cookies. Check your pantry, and let’s get started.
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup sugar-free maple syrup
Equipments
Here’s what you’ll need to make these delightful cookies.
- Mixing bowl
- Whisk or spatula
- Baking tray
- Parchment paper
- Oven
How to Make 3 Ingredient Keto Pumpkin Cookies – Step By Step
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (180°C). Preparing the oven this way ensures even baking for the cookies, resulting in a perfect texture that combines a crunchy exterior with a soft, moist interior.
Step 2: Mix the Ingredients
In a mixing bowl, combine the pumpkin puree, almond flour, and sugar-free maple syrup. Stir the mixture thoroughly using a whisk or spatula until you achieve a smooth, consistent dough. The almond flour gives the cookies their signature crunchy texture, while the pumpkin and syrup add natural sweetness.
Step 3: Shape the Cookies
Line your baking tray with parchment paper. Using a spoon, scoop a portion of the dough and place it on the prepared tray. Shape each dollop into a round cookie form, leaving a little space between each cookie to allow for spreading.
Step 4: Bake the Cookies
Place the tray in the preheated oven and bake for about 12–15 minutes. Keep an eye on them during baking. You want to achieve a golden edge and a springy center, indicating they are done perfectly.
How to Serve 3 Ingredient Keto Pumpkin Cookies
These cookies can be enjoyed as a quick snack or a dessert. Serve them warm for a touch of comforting delight, or pair them with a keto-friendly beverage like bulletproof coffee.
Recipe Success Tips & Suggestions
For best results, ensure the almond flour is well-mixed into the pumpkin puree to prevent any grainy texture. If you desire a hint of spice, consider adding a pinch of cinnamon or nutmeg to the mix.
Pumped Up With Protein: High-Protein Keto Pumpkin Cookies
Looking to make your cookies a bit more satiating? Try adding a scoop of vanilla-flavored keto-friendly protein powder. This not only boosts the protein content but adds a subtle vanilla aroma, complementing the pumpkin flavor.
Blending in the protein powder is simple and doesn’t require additional ingredients. Just adjust the texture with a few drops of almond milk if needed.
Low Carb Inspiration: More Guilt-Free Low Carb Variations
For those seeking even lower carb options, consider replacing the sugar-free maple syrup with monk fruit sweetener or erythritol. You’ll keep all the flavor with less risk of elevated sugar levels.
This swap is excellent for people closely monitoring their carb intake, ensuring that your sweet treat remains low on carbs without compromising on taste.
Storage Instructions
Store your 3 ingredient keto pumpkin cookies in an airtight container at room temperature for up to five days. For longer storage, consider refrigerating them for up to two weeks, or freeze them for up to three months.
FAQs
- Can I make these cookies without almond flour?
Yes, consider using coconut flour but reduce the quantity as it absorbs more moisture. - Are there alternatives to pumpkin puree?
Yes, you can substitute it with mashed sweet potato for a different flavor profile. - How do I prevent cookies from spreading too much?
Chill the dough for 10 minutes before shaping to retain a thicker shape. - Can I add chocolate chips?
Absolutely! Keto-friendly dark chocolate chips make a great addition to these cookies.
Sweet Endings: Enjoying Your Keto Pumpkin Cookies
These 3 ingredient keto pumpkin cookies are a testament to how simple yet satisfying keto baking can be. We hope this recipe brings a little sweetness to your low-carb journey. If you’ve enjoyed these cookies or have any tweaks, we’d love to hear from you. Share your thoughts or photos in the comments below. Happy baking!