Keto Pumpkin Snickerdoodle Cookies
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Ingredients
The Cookies:
- 1 1/2 cups Almond Flour
- 1/4 cup Butter, salted
- 1/2 cup Pumpkin Puree
- 1 tsp. Vanilla Extract
- 1/2 tsp. Baking Powder
- 1 large Egg
- 1/4 cup Erythritol
- 25 drops Liquid Stevia
The Topping:
- 1 tsp. Pumpkin Pie Spice
- 2 tsp. Erythritol
Directions
- Pre-heat kitchen appliance to 350F. measure dry ingredients and blend.
- in a very separate instrumentation, measure the butter, pumpkin puree, vanilla, and liquid stevia.
- combine everything along well till a pasty dough is created. Roll the dough into little balls and assault a cookware lined with a silpat. regarding fifteen cookies in total.
- Press the balls flat together with your hand (or rock bottom facet of a jar) and bake for 12-13 minutes.
- whereas the cookies area unit preparation, run 2 tsp. erythritol and one tsp. pie spice through a spice grinder.
- Once the cookies area unit done, sprinkle with the topping and let cool fully.
source http://recipetocooking.blogspot.com/2018/12/keto-pumpkin-snickerdoodle-cookies.html
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