Less than 2g NET CARBS per cookie!
Keto Pumpkin Praline Cookies–pumpkin cream cheese cake-like cookies bursting with Fall flavors with the Texas twist of a pecan praline topping.
These simple to make cookies were a huge hit with friends and family. Pillow soft with a perfect balance of pumpkin and cream cheese, and the praline topping takes it to whole other level.
The wait will be the hardest part. The baking cookies scent the air with hints of cinnamon and pumpkin, making it easy to reminisce about the warmth and comfort of former Thanksgivings.
Ready to get with it, now? 😛
Preheat oven to 350 F.
Line baking sheet with parchment paper or silicon mat. I highly recommend doing this even if the baking sheet is non-stick. The cookies are very soft and cake-like. They tend to stick a bit.
In a medium sized bowl of a mixer, cream butter and Swerve Brown together until smooth and creamy. As I’ve mentioned in other recipes, I’m a huge fan of Swerve Brown, but you may substitute regular Swerve or Sukrin Gold if that’s what you have on hand or prefer.
Add the cream cheese, pumpkin puree, vanilla, and pumpkin pie spice extract. Blend well.
Add the coconut flour, pumpkin pie spice, cinnamon, and salt to the bowl and mix until combined. Batter will be a little sticky.
Drop 1 Tbsp of dough per each cookie on the baking sheet. Should make about 20 cookies.
Wet hands and roll each one into a ball.
Flatten into a cookie shape, leaving about 1/2″ between each one.
Bake for 20-25 minutes. Cookies will be soft and tender.
Remove from oven and allow to cool on baking sheet.
While cookies cool, make the praline topping.
Add heavy whipping cream, Swerve, and 4 Tbsp of the butter to a medium pan and heat over medium heat. Stir until sweetener is well dissolved.
Cook until mixture is a deep amber color. This is a bit tricky. You want it close to almost being burnt without burning. It will go from deep brown to burned in a second. Stir constantly and keep a close watch.
Remove from heat and add in the vanilla and sea salt. Stir until combined.
Add in the toasted pecans.
NOTE: I didn’t get a photo of the dark amber color that you should be looking for because it happened so fast there was no time. 😛 Trust me when I say to keep a close eye on it.
Allow to cool and slightly harden, but not too much or you won’t be able to easily spread on top of the cookies.
Top each cookie with approximately 1 Tbsp of the praline. Allow to firm up.
*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.
Total Carbs: 14 g
Dietary Fiber: 1 g
Sugar Alcohols (erythritol): 11.2 g
NET CARBS: 1.8 g
- 1/2 cup butter room temp
- 1/2 cup Swerve Brown
- 3 oz cream cheese room temp
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla
- 1/2 tsp pumpkin pie spice extract
- 1/2 cup coconut flour
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 6 Tbsp heavy whipping cream
- 2/3 cup Swerve Brown or Lankanto Golden
- 5 Tbsp butter divided
- 1/2 tsp vanilla
- Pinch of sea salt
- 1 cup chopped pecans toasted
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Preheat oven to 350 F.
-
Line baking sheet with parchment paper or silicon mat. I highly recommend doing this even if the baking sheet is non-stick. The cookies are very soft and cake-like. They tend to stick a bit.
-
In a medium sized bowl of a mixer, cream butter and Swerve Brown together until smooth and creamy.
-
Add the cream cheese, pumpkin puree, vanilla, and pumpkin pie spice extract. Blend well.
-
Add the coconut flour, pumpkin pie spice, cinnamon, and salt to the bowl and mix until combined. Batter will be a little sticky.
-
Drop 1 Tbsp of dough per each cookie on the baking sheet. Should make about 20 cookies.
-
Wet hands and roll each one into a ball, then flatten into a cookie shape, leaving about 1/2" between each one.
-
Bake for 20-25 minutes. Cookies will be soft and tender.
-
Remove from oven and allow to cool on baking sheet.
-
While cookies cool, make the praline topping.
-
Add heavy whipping cream, Swerve, and 4 Tbsp of the butter to a medium pan and heat over medium heat. Stir until sweetener is well dissolved.
-
Cook until mixture is a deep amber color. This is a bit tricky. You want it close to almost being burnt without burning. It will go from deep brown to burned in a second. Stir constantly and keep a close watch.
-
Remove from heat and add in the vanilla and sea salt. Stir until combined.
-
Add in the toasted pecans. Allow to cool and slightly harden, but not too much or you won't be able to easily spread on top of the cookies.
-
Top each cookie with approximately 1 Tbsp of the praline. Allow to firm up.
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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If you like pumpkin recipes, check out the Keto Churro Pumpkin Cheesecake.
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