3-Ingredient Keto Pumpkin Cookies Recipe
These 3-Ingredient Keto Pumpkin Cookies combine almond butter, plain pumpkin purée, and granulated allulose for a soft, tender treat with a gentle pumpkin flavor. They require only three core ingredients and a straightforward baking method, making them a convenient option for low-carb dessert lovers. Allow the cookies to cool completely so they can firm up before serving. Each cookie contains approximately 1.9 grams of estimated net carbohydrates, depending on the ingredients used.
Ingredients
- ¾ cup 192 g unsweetened creamy almond butter, thoroughly stirred
- ½ cup 122 g plain pumpkin purée, not pumpkin pie filling
- ¼ cup about 50 g granulated allulose
Instructions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Place the thoroughly stirred almond butter and pumpkin purée in a medium mixing bowl. Stir until smooth and evenly combined.
- Add the granulated allulose and mix until the sweetener is evenly distributed. The mixture will be soft and sticky.
- Divide the mixture into 12 equal portions and place them on the prepared baking sheet, leaving space between each cookie.
- Flatten each portion gently to about ½ inch thick, smoothing the edges as needed.
- Bake for 12–15 minutes, until the edges are set and the surfaces no longer look wet. Check toward the beginning of the time range because ovens and ingredients vary.
- Remove the baking sheet from the oven and let the cookies rest on it for 15–20 minutes. They are delicate while hot and will firm up as they cool.
- Transfer the cookies carefully to a wire rack and allow them to cool completely before stacking or storing.