Super Chewy Keto Pumpkin Snickerdoodle Cookies Recipe

These low carb Pumpkin Snickerdoodle Cookies are soft and chewy on the inside, crispy around the edges and packed with tons of flavor. I bet you can’t just eat one!

Ingredients

- Almond Flour - Coconut Flour - Baking soda - Cream of tartar - Monkfruit sweetener - Pumpkin

1

In a small bowl combine softened butter, pumpkin and the egg together. Mix using a whisk or a fork.

2

Using another bowl combine almond flour, coconut flour, salt, cream of tartar, and baking soda. Stir until all dry ingredients are combined.

3

Pour the dry ingredients into the pumpkin mixture. Using a large spoon mix the cookie dough together.

4

Set in the fridge for at least 30 minutes to chill. Place a piece of parchment on a baking sheet.

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