Keto Pumpkin Spice Caramel Cookies

Keto Pumpkin Spice Caramel Cookies

Easy Keto Pumpkin Spice Caramel Cream Cookies (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make easy keto pumpkin spice caramel cream cookies
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 15 cookie sandwiches

Ingredients

  • 57 grams coconut flour (1/2 cup)
  • 56 grams golden monkfruit sweetener or brown sweetener of choice more or less according to taste
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice or spices of choice more or less according to taste
  • 3 large eggs, room temperature
  • 1/2 cup room temperature butter, softened
  • 1/2 tsp maple or vanilla extract
  • 1/2 cup real pumpkin puree

Caramel Filling

  • 2 oz room temperature cream cheese, very soft
  • 1 tsp coconut flour
  • 1/2 tsp maple or vanilla extract
  • 8 TBS powdered monkfruit allulose blend or powdered sweetener of choice
  • 1 TBS keto caramel sauce of choice

Instructions

  • Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper
  • Sift all the dry cookie ingredients into a large mixer bowl until there are no lumps in the dry ingredients
  • Stir the eggs into the dry ingredients until all the dry ingredients are moist. Stir the eggs and the extract in until fully combined
  • Fold the pumpkin in until fully combined and smooth dough has formed
  • Scoop dough out 1 TBS at a time onto the prepared baking sheets. Press each scoop out into a smooth disc shape of desired shape and thickness
  • Place into preheated oven. Bake at 375 degrees 10 minutes or until golden around the edges
  • Remove from the oven. Allow to cool on the pan about 10 minutes or until firm enough to transfer to a wire rack. Transfer to a wire rack and allow to cool completely before filling

Caramel Filling

  • Beat cream cheese in a medium mixing bowl on medium speed for 1 minute or until cream cheese is smooth
  • Add the coconut flour and the extract. Beat another 30 seconds on medium or until fully combined
  • Gradually beat in the powdered sweetener o low until fully combined. Increase speed to medium and beat 2 minutes or until smooth and creamy

Assemble the cookies

  • Turn half of the cooled cookies upside down. Scoop 1 tsp of the filling into the center of the upside down cookies (more or less filling according to taste)
  • Place a plain cookie on top of the filling. Gently press the cookies together until the cream spreads throughout the cookie. If desired decorate with extra caramel sauce. Place in refrigerator 10 minutes to fully seal cookies. Store leftovers in an airtight container in the refrigerator up to 1 week


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