Keto Pumpkin Snickerdoodle Cookies

Keto Pumpkin Snickerdoodle Cookies

Ingredients

• 1 1/2 cup almond flour
• 1/4 cup butter ((salted))
• 1/2 cup pumpkin purée
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1 large eggs
• 1/4 cup erythritol
• 25 drop liquid stevia
• 1 tsp pumpkin pie spice

Instructions

1. Pre-heat oven to 350F.
2. Measure out dry ingredients and mix. In a separate container, measure out the butter, pumpkin puree, vanilla, and liquid stevia. Mix everything together well until a pasty dough is formed.
3. Roll the dough into small balls and set on a cookie sheet covered with a silpat.
4. About 15 cookies in total. Press the balls flat with your hand (or the bottom side of a jar) and bake for 12-13 minutes. While the cookies are cooking, run 2 tsp.
5. erythritol and 1 tsp.
6. pumpkin pie spice through a spice grinder. Once the cookies are done, sprinkle with the topping and let cool completely.