Today I am sharing one of my favorite keto cookie recipes that combines two amazing flavors – pumpkin and peanut butter!
These keto cookies are perfect for anyone following a low carb diet who still wants to enjoy the taste of autumn.
The combination of peanut butter and pumpkin creates a rich, satisfying flavor that makes these cookies truly special.
The best part about this recipe is how simple it is to make. You probably have most of these ingredients in your pantry already, especially if you follow a keto diet.
The almond flour provides the perfect texture, while the pumpkin spice adds that warm, familiar fall feeling we all love.
These cookies are not just for people following a keto diet – anyone can enjoy them! They’re soft, chewy, and have that perfect balance of peanut butter and pumpkin that makes them irresistible.
👍 Why You’ll Love This Recipe
Perfect Fall Comfort: The combination of pumpkin spice and peanut butter gives you that cozy fall feeling without breaking your keto diet.
When the weather gets cooler and you’re craving something warm and comforting, these cookies hit all the right spots while keeping you in ketosis.
Quick Preparation Time: From start to finish, these cookies take less than 30 minutes to make. That means you can satisfy your cookie craving quickly, even on a busy weekday. Just mix, shape, and bake – it’s that simple!
Protein-Rich Snack: Thanks to the peanut butter and egg, these cookies pack a good amount of protein.
This makes them a more filling and satisfying option compared to regular cookies, helping you stay full longer and avoid snacking between meals.
✨ Recipe Ingredients
- 1/2 cup Natural Creamy Peanut Butter
- 1 Egg (medium)
- 1 cup Almond Flour
- 6 tablespoons Powdered Sweetener
- 1 teaspoon Pumpkin Spice
- 1/2 teaspoon Baking Soda
- 2 tablespoons Pumpkin Puree
- 3/4 teaspoon Lemon Juice
- 1 tablespoon butter (melted)
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and line a baking tray with parchment paper.
Step 2
Add all the dry ingredients to a mixing bowl and mix until well combined.
Step 3
Add the egg, peanut butter, pumpkin puree, and lemon juice and mix until well combined.
Step 4
Roll into 8 or 9 balls, and place them on the baking tray. Flatten each one slightly, and then create the pattern using a fork.
Step 5
Bake in the oven for 8-10 minutes or until they turn golden brown. After removing them from the oven (they will be very soft), give them 15 minutes to cool, and then enjoy!
💡Tips
1. The Peanut Butter
Check the label carefully – you want natural peanut butter with no added sugars. Some brands add hidden sugars and oils that can kick you out of ketosis. Look for peanut butter where the only ingredients are peanuts and maybe salt.
If your peanut butter has separated with oil on top, make sure to stir it really well before measuring. This step is super important for getting the right texture in your cookies.
2. Don’t Skip the Cooling Time
These cookies are very soft when they first come out of the oven – they might even look undercooked. Don’t worry! They continue cooking on the baking sheet as they cool and will firm up nicely.
If you try to move them too soon, they’ll fall apart. During cooling, they develop that perfect soft, chewy texture that makes them so good.
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FAQ
1. Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter, but it will change the texture of your cookies. The pieces of peanuts will add extra crunch and make the dough a bit harder to mix.
If you decide to use crunchy peanut butter, make sure to mix the dough really well to distribute the peanut pieces evenly.
2. How do I store these cookies?
These cookies stay fresh for up to 3 days in an airtight container at room temperature. Make sure they’re completely cool before storing them. You can also keep them in the fridge for up to a week – this makes them a bit firmer.
3. Can I use a different sweetener?
Yes, you can use any keto-friendly powdered sweetener. Regular granulated sweetener might make the cookies grainy, so powdered works best. If you only have granulated sweetener, you can blend it in a coffee grinder or food processor until it’s powdered.
Keto Pumpkin Peanut Butter Cookies
Print RecipeIngredients
- 1/2 cup Natural Creamy Peanut Butter
- 1 Egg medium
- 1 cup Almond Flour
- 6 tablespoons Powdered Sweetener
- 1 teaspoon Pumpkin Spice
- 1/2 teaspoon Baking Soda
- 2 tablespoons Pumpkin Puree
- 3/4 teaspoon Lemon Juice
- 1 tablespoon butter melted
- 1/4 teaspoon Salt
Instructions
- Start by preheating the oven to 350°F and line a baking tray with parchment paper.
- Add all the dry ingredients to a mixing bowl and mix until well combined.
- Add the egg, peanut butter, pumpkin puree, and lemon juice and mix until well combined.
- Roll into 8 or 9 balls, and place them on the baking tray. Flatten each one slightly, and then create the pattern using a fork.
- Bake in the oven for 8-10 minutes or until they turn golden brown. After removing them from the oven (they will be very soft), give them 15 minutes to cool, and then enjoy!
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