Keto Pumpkin Cookies With Cream Cheese Frosting
Soft low carb and keto-friendly pumpkin spice bar cookies with sugar free maple cream cheese frosting that taste so indulgent you'll forget they're healthy!
Servings: 16 Cookies
Calories: 154.8kcal
Ingredients
For The Pumpkin Spice Cookies
- 1/2 Cup Coconut Flour (Bob's Red Mill)
- 1 tsp Baking Powder
- 2 Tbsp Collagen Peptides
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/2 Cup Butter (1 stick) softened
- 1/2 Cup Granulated Swerve
- 1/4 Cup Pumpkin Puree (not pumpkin pie mix)
- 1 Large Egg
- 2 tsp Vanilla Extract
For The Cream Cheese Frosting
- 1/4 Cup Butter (1/2 stick) softened
- 4 oz Cream Cheese (1/2 block)
- 1/2 Cup Confectioners Swerve
- 1/2 tsp Vanilla Extract
- 1/4 tsp Maple Extract
- 1 pinch Salt
- Cinnamon for dusting
Instructions
To Make The Cookies
- Preheat the oven to 325 degrees F.
- Grease an 8-inch square metal baking pan and line it with a strip of parchment paper.
- In a small bowl, combine the coconut flour (sift if yours is clumpy), baking powder, collagen peptides, pumpkin pie spice, and salt, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated Swerve until light and fluffy, stopping to scrape the bowl down with a rubber spatula as needed.
- Add the pumpkin puree to the butter mixture, followed by the egg and vanilla extract, beating thoroughly to combine after each addition.
- Add the dry ingredients to the butter mixture and beat until thoroughly incorporated.
- Spread the cookie dough evenly in the prepared pan. My FAVORITE tool to make this easy is a small offset spatula (click here for the one I like on Amazon).
- Bake the cookies at 325 degrees F for 18-20 minutes, or until the edges have just begun to brown and the center is just set. Allow the cookies to cool in the pan.
To Make The Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, and confectioners swerve (sift if your is clumpy).
- Add the extracts and salt, and continue beating the frosting until light and fluffy, stopping to scrape down the bowl with a rubber spatula as needed.
- After the cookies are completely cool, use the offset spatula to spread the frosting evenly over the top. Use the parchment paper lining to pop the cookies out of the pan and transfer them to a large cutting board.
- Slice the cookies into 16 bars and dust the tops with cinnamon before serving.
Nutrition
Serving: 1Cookie | Calories: 154.8kcal | Carbohydrates: 3g | Protein: 2.6g | Fat: 14.8g | Fiber: 1.4g | Sugar: 0.8g