Keto Pumpkin Cheesecake Cookies – Low carb
Servings Prep Time
10cookies 5minutes
Cook Time
Servings Prep Time
10cookies 5minutes
Cook Time
For the filling:
For the cookies:
  1. In a bowl add in the butter, coconut oil, stevia, egg, vanilla and pumpkin puree.
  2. Whisk until smooth and well incorporated.
  3. Add in the coconut flour, almond flour and baking soda.
  4. Whisk until combined and dough like consistency.
  5. Scoop out with an ice cream scoop from the batter and lay down the cookies on a baking sheet lined with parchment paper.
  6. With a spoon make a small dollop in the centre for the cheesecake filling.
  7. In a bowl stir together cream cheese, vanilla, egg and stevia.
  8. Add the filling in the cookies and bake them in preheated oven at 350 F degrees or 180 C degrees for about 15-20 minutes.
  9. Let them cool and serve.
Recipe Notes
  • Calories: 206
  • Total Fat: 17.3g (22%)
  • Saturated Fat: 8.7g (43%)
  • Cholesterol: 51mg (17%)
  • Sodium: 130mg (6%)
  • Total Carbohydrate: 7.8g (3%)
  • Dietary Fiber: 4g (14%)
  • Total Sugars 0.6g
  • Protein 5.1g