keto pumpkin cookies
AuthorChelsea Malone
RatingDifficultyBeginner

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Yields12 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Ingredients
 2 large egg whites
 5 tbsp powdered erythritol
 1 ¼ tsp pumpkin pie spice
 1 tsp vanilla extract
 optional: a few drops of caramel flavored liquid stevia drops
Directions
1

Preheat your oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper.

2

Begin to make your meringue cookies by adding the egg whites to a bowl and beating with a mixer until soft peaks form (approximately 10-12 minutes).

3

Once soft peaks form, add in your vanilla extract and pumpkin pie spice.
Note: if you are adding the caramel flavored stevia drops, add them in during this stage.

4

Mix until well combined.

5

Slowly add in your powdered erythritol (about 1/2 the amount at a time).

6

Mix everything until well combined and the egg whites have formed firm peaks.

7

Add your keto pumpkin cookie batter to a piping back and pipe small cookie shapes onto your parchment paper.
Optional: if you don't have a piping bag, you can use a ziplock bag and cut a hole in the side. You can also just spoon the batter onto the baking sheet.

8

Bake your keto pumpkin cookies for 60 minutes or until they are firm and no longer tacky feeling.

9

Remove the cookies and allow to cool. Store your keto pumpkin spice meringue cookies in an air tight container.

Nutrition Facts

Serving Size 2 cookies

Servings 12

0.03g
Net Carbs

Amount Per Serving
Calories 2.8
% Daily Value *
Total Fat 0.02g1%
Total Carbohydrate 0.03g1%
Dietary Fiber 0g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 2 large egg whites
 5 tbsp powdered erythritol
 1 ¼ tsp pumpkin pie spice
 1 tsp vanilla extract
 optional: a few drops of caramel flavored liquid stevia drops

Directions

Directions
1

Preheat your oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper.

2

Begin to make your meringue cookies by adding the egg whites to a bowl and beating with a mixer until soft peaks form (approximately 10-12 minutes).

3

Once soft peaks form, add in your vanilla extract and pumpkin pie spice.
Note: if you are adding the caramel flavored stevia drops, add them in during this stage.

4

Mix until well combined.

5

Slowly add in your powdered erythritol (about 1/2 the amount at a time).

6

Mix everything until well combined and the egg whites have formed firm peaks.

7

Add your keto pumpkin cookie batter to a piping back and pipe small cookie shapes onto your parchment paper.
Optional: if you don't have a piping bag, you can use a ziplock bag and cut a hole in the side. You can also just spoon the batter onto the baking sheet.

8

Bake your keto pumpkin cookies for 60 minutes or until they are firm and no longer tacky feeling.

9

Remove the cookies and allow to cool. Store your keto pumpkin spice meringue cookies in an air tight container.

Keto Pumpkin Cookies (Pumpkin Spice Meringue Cookies)

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