Keto Dessert For Fall | Keto Pumpkin Cookies With Cream Cheese Frosting

hey guys welcome back so it’s fall which is some of my favorite time of the year and we’ve got a special treat today pumpkin cookies with cream cheese frosting so I don’t know if any of you have ever shopped at Smith’s or Kroger stores or maybe you’re from Utah it’s definitely a Utah favorite but pumpkin cookies are simultaneous and iconic to fall and Utah where we’re from they’re super awesome sort of like a cakey cookie you can top them with cream cheese icing or add chocolate chips to a we prefer the cream cheese icing but the chocolate chips are also excellent sort of a cross between pumpkin bread and pumpkin cake so anyways we’re going to show you how to put this one together and hopefully you guys give this all tree to try [Music] so to get started on this fall treat we’re going to have one cup of pumpkin in your mixing bowl I start with that at the bottom to that we’re going to add one and a quarter cup almond flour I like the blanched Costco Kirkland it has a really nice texture it’s a little bit finer than other almond meals so one and a quarter cup almond meal to that we’re gonna add our spice mix I put everything just in the same container for convenience what I’ve got here is 1/2 teaspoon of salt 1/2 teaspoon of nutmeg 1/2 teaspoon of chive ice you could also substitute allspice and 1 teaspoon of cinnamon so just dump that right in okay next up the leavening 1/2 tablespoon baking powder and 1/2 tablespoon baking soda you need both leavening agents for pumpkin cookies that’s really important don’t skip out on my baby okay next we’re gonna just crack our egg into the bowl 1 egg this is a large egg so one egg and on top I like to use powdered erythritol this is just what I blitz in the bullet I think baking with powdered erythritol makes your product have a finer consistency it incorporates much better and I feel like it’s almost as if it releases the the flavor better so I like to use powder 2/3 cup powdered erythritol next we have coconut oil I chose this oil b-because pumpkin cookies you like to be tall and not flat this is obviously a stiffer oil you can see that it’s not liquid so I choose to go with a 1/2 cup coconut oil next ingredient before mixing is your vanilla we like one tablespoon pure vanilla extract okay now I’m going to start mixing and salmon I have this Betty Crocker mixer Oh My heavens is it Betty Crocker what whatever brand it is it has about one speed which is ultra fast so I’m just going to put this in gently and hope that it doesn’t spring to life to keep my ingredients from flaking out of the bowl [Music] I recommend using the mixer because this batter you want to have a very fine texture and to be well incorporated [Music] okay last ingredient I’m going to add two tablespoons of whole psyllium husk this is just to give the cookie good texture and body so it bakes slightly tall so two tablespoons of that and I’m going to give it one final mix and then we’ll put it onto a baking sheet okay there you guys have it now we’re just going to scoop these onto a baking mat and pre-heat your oven to 350 degrees we’ll pop those in the oven and bake them for between 12 and 15 minutes until they’re golden brown okay so I’m just gonna scoop ease onto our lined baking sheet we use a baking mat that’s the best especially for ease of removal and one other thing I want to mention is you couldn’t eat pumpkin chocolate chip chocolate chips pretty common with pumpkin baked items salmon I just find that the keto chocolate chips are somewhat expensive and we really like this cream cheese frosting with pumpkin that we’re gonna show you next so either way though you could I just want to say you could have chocolate chips so I’m gonna give these portion onto the pan I want them to remain in the shape that they scooped in they should be like little mounds they need to be like little mounds almost they’re considered really a cake cookie so just leave them in the shape that the ice cream scooper makes them and they should bake like that just gonna get these on a pan and then after I’ve got them done I’m gonna let them sit for five minutes before I put them in the preheated oven and the reason I’m doing that is to let that psyllium husk absorb some of the moisture from the pumpkin and get properly activated within the batter so if you’re using the same scoop as I am I’m not short a number it is it’s a pretty popular size though this recipe yields 26 cookies we’ll go ahead and leave the cookie scoop size in the description box of the video well you guys we just took these out of the oven here they are beautiful orange golden brown and we’re just gonna let them rest before we ice them now to make our cream cheese icing we’re gonna start with two powdered erythritol mum whose sweetener to that we’re going to add two ounces of softened cream cheese I just put everything in the bullet we’re going to give this a blitz once we’ve got it all at it next is the secret ingredient okay let me tell you I was a professional Baker once the best cream cheese icing comes from a little bit of lemon juice so right here I’ve got vanilla about a tablespoon of vanilla and the juice of one lemon okay next a pinch of salt literally a pinch so pinch of salt just to counteract the intense sweetness now we’re going to give this a blitz on the bullet and let me tell you you’re looking to whip a lot of air into this product you want it stiff so that it will peak and you can pipe it if you find that you need a little bit more liquid all you’ll do is add a teaspoon at a time of heavy cream until the icing is a perfect consistency that you can work with it so now we’re done blue tea in actually today my lemon was big enough I didn’t have to add any cream and it got to the perfect consistency just really stiff you can see it it sticks to the spoon it’s perfect for piping we’re gonna throw this into a ziplock bag and put it on some cookies [Music] [Music] [Music] [Music] [Music] [Music] you

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