These Pumpkin Pecan Sandies Protein Cookies are a delightful keto dessert that combines the flavors of pumpkin spice with the crunch of pecans. Made with almond flour, these cookies are perfect for low carb fall baking and provide a satisfying treat without the guilt.
Packed with protein, these high protein cookies are a great option for those following a keto diet. Enjoy them as a snack or dessert while indulging in the seasonal flavors of autumn.
Keto Pumpkin Pecan Sandies Recipe
These cookies feature a rich pumpkin flavor complemented by crunchy pecans and warm spices. The recipe takes about 25 minutes from start to finish and yields approximately 12 cookies.
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup erythritol or preferred sweetener
- 1/4 cup chopped pecans
- 1/4 cup protein powder (vanilla or unflavored)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, combine almond flour, protein powder, pumpkin pie spice, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together pumpkin puree, erythritol, vanilla extract, and egg until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until well combined. Fold in the chopped pecans.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 12 cookies
- Calories: 100kcal
- Fat: 7g
- Protein: 5g
- Carbohydrates: 4g
- Fiber: 2g
- Net Carbs: 2g
