Keto Pumpkin Cheesecake Cookies
Delightfully spiced cookies filled with cream cheese, combining the flavors of pumpkin pie and cheesecake, perfectly keto-friendly.
Ingredients
Cookie Base
- 2 cups Almond flour Can substitute with coconut flour, adjust quantity as needed.
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 pinch Nutmeg
- 4 oz Cream cheese, softened Essential for the cheesecake-like filling.
- 1/2 cup Sweetener (erythritol or monk fruit) Can also use stevia, remembering its potency.
- 1 large Egg Acts as a binder.
- 1 cup Pumpkin purée Use plain pumpkin purée, not pumpkin pie filling.
Cheesecake Filling
- 4 oz Cream cheese, remaining Combined with sweetener and vanilla for filling.
- 1 teaspoon Vanilla extract For flavor enhancement.
Optional Toppings
- as needed tablespoons Dark chocolate chips or crushed nuts For embellishments, if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon, and nutmeg.
- In another bowl, beat the softened cream cheese, sweetener, egg, and pumpkin purée until smooth and creamy.
- Gradually fold the dry ingredients into the wet mixture until well combined; the dough should be sticky.
- Scoop tablespoon-sized dollops of dough onto the baking sheet, leaving space for spreading.
- Press down the centers gently with your thumb to make room for the filling.
- In a small bowl, mix the remaining cream cheese with a hint of sweetener and vanilla; place a dollop into each cookie center.
Baking
- Bake for 12-15 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, do not overmix the cookie dough. Allow the cookies to cool on the pan briefly to maintain shape.