Post by Loupy on Oct 1, 2018 22:34:07 GMT -7
Keto Pumpkin Cheesecake Cookies
From: Mellissa Sevigny @ www.ibreatheimhungry.com/keto-pumpkin-cheesecake-cookies-low-carb/
These Keto Pumpkin Cheesecake Cookies are so easy and delicious that you won’t want to waste your pumpkin on any other recipe this season! These Keto Pumpkin Cheesecake Cookies are crisp on the outside and soft on the inside with a luscious cheesecake center. These low carb pumpkin cookies + a cup of espresso or coffee = the best part of your day, possibly your week. True story.
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Makes: 15 cookie
Serving size: 1
INGREDIENTS
For the pumpkin cookie dough:
6 tablespoons butter, softened
2 cups almond flour
1/3 cup solid pack pumpkin puree
1 large egg
3/4 cup granulated erythritol sweetener
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Pinch of salt
For the cheesecake filling:
4 ounces cream cheese
1/2 teaspoon vanilla
1 large egg
2 tablespoons granulated erythritol sweetener
INSTRUCTIONS
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.
Nutritional Information:
Calories: 159
Total fat: 15g
Carbs: 4g
Fiber: 2g
Protein: 5g
From: Mellissa Sevigny @ www.ibreatheimhungry.com/keto-pumpkin-cheesecake-cookies-low-carb/
These Keto Pumpkin Cheesecake Cookies are so easy and delicious that you won’t want to waste your pumpkin on any other recipe this season! These Keto Pumpkin Cheesecake Cookies are crisp on the outside and soft on the inside with a luscious cheesecake center. These low carb pumpkin cookies + a cup of espresso or coffee = the best part of your day, possibly your week. True story.
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Makes: 15 cookie
Serving size: 1
INGREDIENTS
For the pumpkin cookie dough:
6 tablespoons butter, softened
2 cups almond flour
1/3 cup solid pack pumpkin puree
1 large egg
3/4 cup granulated erythritol sweetener
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Pinch of salt
For the cheesecake filling:
4 ounces cream cheese
1/2 teaspoon vanilla
1 large egg
2 tablespoons granulated erythritol sweetener
INSTRUCTIONS
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.
Nutritional Information:
Calories: 159
Total fat: 15g
Carbs: 4g
Fiber: 2g
Protein: 5g
