Keto Pumpkin Butter Cookies Recipe

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, cream together the softened butter and erythritol sweetener until light and fluffy.

3. Add in the pumpkin puree, egg, and vanilla extract, mixing well to combine.

4. In a separate bowl, whisk together the almond flour, cinnamon, nutmeg, ginger, salt, and baking powder.

5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

6. Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie.

7. Gently flatten each cookie with the back of a spoon or your fingers.

8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Serve and enjoy these delightful Keto Pumpkin Butter Cookies with a cup of tea or your favorite low-carb beverage.