Keto Low Carb Pumpkin Cookies with Almond Flour
Soft, cake-like pumpkin cookies made without refined sugar or grains. Ricotta adds moisture while almond flour and flaxseed meal provide structure and nutrition. Warm pumpkin pie spice flavors make these perfect for fall gatherings or a low-carb dessert. This version prioritizes simplicity and pantry staples over complex techniques, delivering spiced cookies that stay tender.
Ingredients
- ¼ cup unsalted butter, softened
- ¼ cup low carb sweetener, granulated, such as Lakantoerythritol1:1vegan
similar sweetness, watch for cooling issues
- ¼ cup ricotta, full-fat
- ½ cup canned pumpkin puree, 100% pumpkin
- ½ cup almond flour, blanched
- ½ cup flaxseed meal, ground flaxseed
- 1 tsp baking powder, single-acting
- ½ tsp pumpkin pie spice, pre-mixed blend or homemade
Instructions
- 1
Preheat oven to 375F.
- 2
Beat butter, sweetener, ricotta, and pumpkin puree together in a stand mixer until combined.
- 3
Whisk almond flour, flaxseed meal, baking powder, and pumpkin pie spice in a separate bowl.
- 4
Add dry mixture to wet ingredients and beat until fully incorporated.
- 5
Portion dough onto a silicone mat-lined baking sheet using a cookie dough scoop.
- 6
Bake until edges darken, about 10 minutes.
- 7
Cool on baking sheet for 10 minutes, then transfer to cooling rack.
Tips
Use a cookie dough scoop for uniform portions that bake evenly and look consistent.
The cooling period on the baking sheet is essential; cookies firm up and won't break when transferred.
Good to Know
Airtight container at room temperature up to 5 days.
Dough can be refrigerated up to 2 days; bake fresh or freeze unbaked portions for up to 1 month.
Room temperature with coffee, tea, or unsweetened almond milk. Pair with a low-carb beverage.
Common Mistakes
Overmix dry ingredients to avoid dense, tough cookies.
Skip the 10-minute rest on the baking sheet to avoid cookies breaking during transfer.
Substitutions
Dairy-Free Swaps
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I use a different sweetener?
Yes, but carb count and taste vary. Erythritol works 1:1, though results may be slightly drier. Monk fruit is sweeter, so use less. Avoid liquid sweeteners unless you reduce wet ingredients.
Can I freeze these cookies?
Yes, store cooled cookies in a freezer-safe container up to 3 months. Thaw at room temperature before serving. You can also freeze portioned dough and bake directly from frozen, adding 2-3 minutes to bake time.
How long will these keep?
In an airtight container at room temperature, they last 4-5 days. The ricotta and pumpkin puree add moisture, so check for mold if storing longer. Refrigerate in humid climates.