Description

These Keto Pumpkin Cheesecake Cookies are crisp on the outside and soft on the inside with a luscious cheesecake center. Low carb, gluten free, Atkins friendly.

Ingredients

Scale

For the pumpkin cookie dough:

6 tablespoons butter, softened
2 cups super fine blanched almond flour
1/3 cup solid pack pumpkin puree
1 large egg
2/3 cup granulated erythritol sweetener
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Pinch of salt

For the cheesecake filling:

4 ounces cream cheese
1 teaspoon vanilla
1 large egg
2 tablespoons granulated erythritol sweetener

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Combine all of cookie dough ingredients in a medium sized bowl and mix well until a dough forms.
Scoop or spoon the cookie batter by about 1.5 tablespoons onto a silicone or parchment-lined baking sheet.
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.
Combine the cream cheese, sweetener, egg and vanilla in a magic bullet or small blender cup.
Blend until smooth.
Pour the cream cheese filling into the tops of each cookie dent.
Bake the cookies for 20 minutes, or until golden brown and the tops no longer jiggle.
Remove and cool at least 10 minutes before eating.
Store extras in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.

Notes

Net carbs per cookie = 2g

Only 12 cookies are shown on the cookie sheet in the photos but I had 3 other cookies that I baked on another pan. You may find you have a few tablespoons of cream cheese filling leftover, which you can discard or bake separately in a small dish.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: keto cookie recipes
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cookie
Calories: 159
Fat: 15g
Carbohydrates: 4g
Fiber: 2g
Protein: 5g

Keywords: keto pumpkin cookies, low carb pumpkin cookies, pumpkin cheesecake cookies