These Pumpkin Cheesecake-Stuffed Keto Cookies are a delightful low carb baking option for those looking to indulge in a keto dessert. With a creamy pumpkin cheesecake center, these stuffed cookies are perfect for fall and make a satisfying treat without the guilt.

Delicious Pumpkin Cheesecake-Stuffed Cookies

This recipe features soft, chewy cookies filled with a rich pumpkin cheesecake center, making them an ideal fall cookie recipe. Each cookie is low in carbs and packed with flavor, perfect for satisfying your sweet tooth while staying on track with your keto diet.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin spice
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup cream cheese, softened
• 1/4 cup pumpkin puree
• 1/4 cup powdered erythritol
• 1/2 teaspoon vanilla extract (for cheesecake filling)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, pumpkin spice, and erythritol. Mix well.
3. Cream Butter and Egg: In another bowl, cream together the softened butter and erythritol until light and fluffy. Add the egg and vanilla extract, mixing until combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Prepare Cheesecake Filling: In a separate bowl, mix the cream cheese, pumpkin puree, powdered erythritol, and vanilla extract until smooth.
6. Form Cookies: Scoop a tablespoon of cookie dough and flatten it in your hand. Place a teaspoon of the pumpkin cheesecake filling in the center, then fold the dough around the filling to form a ball. Repeat with remaining dough and filling.
7. Bake: Place the stuffed cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden.
8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 12 cookies
• Calories: 150kcal
• Fat: 12g
• Protein: 4g
• Carbohydrates: 5g
• Fiber: 2g
• Net Carbs: 3g