These Keto Pumpkin Cheesecake Cookies from ibreatheimhungry.com said they would come out crisp on the outside and soft on the inside with a luscious cheesecake center. Sounded delicious, so I had to try them. Mine came out soft on the bottom, even after cooling 10 minutes – however, I cooled them in the pan because they were too soft to transfer without breaking. But once they’d cooled 10 minutes, I then I removed them to a cooling rack and let them sit another 10-15 minutes. After that the bottoms did firm up much better. These tasty cookies are low carb, keto, gluten free, and Atkins friendly.
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 (114g) cream cheese
• 1/2 teaspoon vanilla
• 1 large egg
• 2 tablespoons granulated erythritol sweetener
1. Preheat the oven to 350F / 180C.
2. Combine all of cookie dough ingredients in a medium sized bowl and mix well until a dough forms.
3. Scoop or spoon the cookie batter by about 1.5 tablespoons onto a parchment-lined baking sheet.
4. 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.
5. Combine the cream cheese, sweetener, egg and vanilla in a magic bullet or small blender cup.
6. Blend until smooth.
7. Pour the cream cheese filling into the tops of each cookie dent.
8. Bake the cookies for 20 minutes, or until golden brown and the tops no longer jiggle.
9. Remove and cool at least 10 minutes before eating.
10. Store extras in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.
Net carbs per cookie = 2g
The author got 15 cookies – I got 16, so the stats for mine were even lower. The recipe also said you might have a few tablespoons of cream cheese filling leftover, which you can discard or bake separately in a small dish. I had enough left to fill a large ramekin, which took 10 minutes longer than the cookies did to bake.
Nutrition: Per cookie (if you get 15), 159 calories, 15g fat, 4g carbs, 2g fibre, 5g protein.
Original of the video here