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Keto Pumpkin Snickerdoodles

Keto Pumpkin Snickerdoodles

Ingredients and Directions:

8oz softened grass fed butter (two sticks)

½ cup granulated monkfruit or sweetener of choice

½ cup golden monkfruit or sweetener of choice

¾ cup pumpkin puree unsweetened, room temp

2 large eggs, room temp

2 ½ tsp vanilla

1 ½ cups almond flour

½ cup coconut flour

½ cup oat fiber (or more coconut flour or almond flour)

2 scoops TeamKeto Vanilla Meal Replacement powder or salted caramel or one of each! 

2 tsp baking powder

½ tsp salt

½ tsp cinnamon

½ tsp all spice

½ tsp ground ginger


For rolling:

½ cup granulated monkfruit and 1 ½ tsp cinnamon

 

Preheat oven 350. In a bowl, cream butter sweeteners until light and fluffy, then add in eggs, vanilla and pumpkin puree. Mix until well-incorporated. Add in dry ingredients and mix until well-incorporated. Scoop out 4 tsp of cookie dough per cookie - make into balls and roll in cinnamon sugar mixture. Place on Parchment lined baking sheet and smoosh down as it will not spread. Evenly space the cookies. Bake at 350 for 15-20 minutes, until lightly golden. Allow to cool before serving.

Makes 40 cookies

Macros per cookie: Cal 54, Fat 9g, Protein 2g, Net Carbs 1g

 

 

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