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Best Pumpkin Spice Snickerdoodle Cookie Recipe (Keto, Gluten Free) with Description
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Best Pumpkin Spice Snickerdoodle Cookie Recipe (Keto, Gluten Free)

This Best Pumpkin Spice Snickerdoodle Cookie Recipe (Keto, Gluten Free) is quick and easy to make and will have you reaching in the cookie jar for “just one more cookie”.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 9 people
Calories 117kcal
Author Faith

Ingredients

Cookies:

Icing:

Instructions

  • Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
  • For the cookies, whisk together the almond flour, Swerve, gelatin, pumpkin pie spice mix, and salt in a large bowl.
  • Use a handheld beater to mix in the butter, and then the cream, pumpkin, vanilla, stevia, and egg.
  • Use a 1 tablespoon-sized scoop to measure out the dough. Roll it into balls and arrange the balls evenly on the baking sheets, slightly flattening each cookie. You should get about 18 cookies.
  • Bake until the cookies are golden along the outside, about 14 minutes, rotating the trays once halfway through.
  • Let the cookies cool completely on the baking sheet before removing and icing.
  • For the icing, use a fork to stir together the Swerve and pumpkin pie spice mix. Mix in enough water so it reaches an icing consistency.
  • Drizzle the icing over the cookies and let it harden before serving.

Notes

Net Carbs: 8g per serving (2 cookies)

Nutrition

Serving: 2cookies | Calories: 117kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 75mg | Potassium: 58mg | Fiber: 1g | Vitamin A: 670IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 0.7mg