Keto Pumpkin Cheesecake Cookies - Low Carb
These Keto Pumpkin Cheesecake Cookies are crisp on the outside and soft on the inside with a luscious cheesecake center. Low carb, gluten free, Atkins friendly.
These Keto Pumpkin Cheesecake Cookies are crisp on the outside and soft on the inside with a luscious cheesecake center. Low carb, gluten free, Atkins friendly.
- 1 large egg
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 4 ounces cream cheese
- pinch of salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
- 2 cups almond flour
- 1/8 teaspoon ground allspice
- 6 tablespoons butter softened
- 2 tablespoons granulated erythritol sweetener
- 1/3 cup solid pack pumpkin puree
- 3/4 cup granulated erythritol sweetener
- Carbohydrate 3.39643381950874 g
- Cholesterol 48.8259990032337 mg
- Fat 14.0917940325623 g
- Fiber 1.63267330656174 g
- Protein 4.09632140504041 g
- Saturated Fat 5.07313110753869 g
- Serving Size 1 1 cookie (36g)
- Sodium 79.6554911407932 mg
- Sugar 1.763760512947 g
- Trans Fat 1.1506291159854 g
- Calories 150 calories
Step-by-step
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all of cookie dough ingredients in a medium sized bowl and mix well until a dough forms.
- Scoop or spoon the cookie batter by about 1.5 tablespoons onto a parchment-lined baking sheet.
- Use the back of the scoop or a round tablespoon measuring spoon to dent the tops of each cookie as shown in the photo collage in the post.
- Combine the cream cheese, sweetener, egg and vanilla in a magic bullet or small blender cup.
- Blend until smooth.
- Pour the cream cheese filling into the tops of each cookie dent.
- Bake the cookies for 20 minutes, or until golden brown and the tops no longer jiggle.
- Remove and cool at least 10 minutes before eating.
- Store extras in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.
Bakers frequently ruin low-carb cookies by underestimating the moisture retained in alternative flours and pumpkin puree, leading to a greasy or structurally unsound crumb. Achieving the correct balance of crisp exterior and tender interior requires careful thermal control and moisture management when handling almond flour.
- Blanch your almond flour if possible, as finer grinds prevent the dense, gritty mouthfeel common in gluten-free baking.
- Soften the 6 tablespoons of butter to room temperature before mixing to ensure proper emulsification with the egg and dry ingredients.
- Blend the cream cheese filling until completely smooth to prevent grainy pockets from forming inside the thumbprint indents.
- Preheat the oven strictly to 350 degrees Fahrenheit so the fats render correctly without burning the exterior sugars.
- Bake for precisely 20 minutes, monitoring until the cream cheese centers are set and no longer jiggle under the heat.
- Allow the finished batches to cool for at least 10 minutes on the pan to let the internal structure firm up fully.
Store any leftover portions in an airtight container inside the refrigerator for up to seven days. Freezing extends the storage window for up to three months.
