Description
A quick and easy dairy-free keto pumpkin fudge cookie recipe that can be made in just one minute.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup keto-friendly sweetener
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- In a bowl, mix pumpkin puree, almond flour, sweetener, coconut oil, and vanilla extract until combined.
- Add baking powder, cinnamon, nutmeg, and salt, mixing until well incorporated.
- Drop spoonfuls of the batter onto a plate or baking sheet.
- Microwave for 1 minute until set.
- Allow to cool before serving.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- Can be topped with sugar-free chocolate chips.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 2g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg