Almond Pumpkin Seed Cookie (Keto). These cookies are incredibly tender firmness, and so much fun to make and look so pretty. 😊
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Category
Cookies / Snacks / Baking / Desserts / Keto
Prep Time
Makes
Cook Time
12 minutes
Author:
Marsha Hebert
Ingredients
1-3/4 cups (155 grams) blanched almond flour
3/4 cup (105 grams pumpkin seeds, grounded
1/2 cup (90 grams) erythritol sweetener
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon (1 gram) salt
1 large egg
1/3 cup (65 grams) coconut oil, melted but not hot
1/2 teaspoon (2 grams) almond extract
Directions
Preheat the oven at 325F (160C). Line cookie baking pan with parchment paper or leave ungreased.
To ground pumpkin seeds, in a food processor, add the pumpkins seeds, process until very finely chopped. Set aside.
In a medium bowl, whisk together the almond meal, erythritol sweetener, baking powder, and salt. Add the grounded pumpkin seeds. Set aside
In a large mixing bowl, add the egg, coconut oil, almond extract. Blend to combine with electric mixer. Stir in the almond flour mixture until dough combines.
Place Shape dough into 1-inch balls, place 2 inches apart on cookie pan. Slightly flatten. Bake 12 - 15 minutes, until the edges are firm and lightly golden. Remove from the oven and let stand for 5 minutes onto cookie pan. Transfer to a wire rack and let cool. Serve and enjoy!