Why are my keto cookies crumbly?

Crumbly cookies are usually a result of the cookie dough not binding properly . To fix this, you can add an extra egg, or binders such as some xanthan gum or guar gum, psyllium powder or flax meal.

How many carbs are in keto butter cookies?

These Keto Butter Cookies are made in 15 minutes, require only 5 ingredients, and have less than 1 net carb each ! So, they're incredibly simple and easy to make.

Why can't you use baking powder with almond flour?

Since baking powder contains baking soda , baking powder cannot be used in almond flour baking. Instead, eggs (or applesauce or bananas) can be used as the leavening agent to help baked goods rise and achieve a light and fluffy texture.

What is the secret to keto baking?

Go soft . If you're baking with Keto Wheat Flour, stick with baked goods that are soft or moist, rather than hard or crunchy, because that's where this flour really excels. (Meanwhile, it doesn't really yield a crisp texture.) For instance, it's better for soft chocolate chip cookies rather than crunchy shortbread.

How many keto cookies can you eat a day?

Bottom line: Enjoy them as a treat, not breakfast "I would recommend consuming one cookie per serving and treating these like a treat—not a meal—in a pinch," Shapiro says. The keto diet is about eating high-fat foods for their satiating effect, so you're better off eating something more wholesome for your morning meal.

Which butter is good for keto?

On the other hand, if you're following clean keto, which focuses on consuming food at its most natural state, nutritionists recommend only eating grass-fed butter .

Will one cookie ruin ketosis?

That depends on the cookie . And also on what else you're eating that day. Generally, people have to eat under 50 grams of carbs per day to achieve ketosis. And eating all those carbs at once is likely to kick you out of keto.

How do you keep cookies from being crumbly?

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough . This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

What do I do if my cookies are too crumbly?

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix .

Why are my almond flour cookies falling apart?

Typically, almond flour cookies fall apart because of a measuring error ; weigh your flour to be certain you are using the correct amount. Additionally, it's important to let the cookies cool completely and set before removing them from the baking sheet.

Keto Pumpkin Cream Cheese Cookies - Divalicious Recipes (2024)

Published: Sep 3, 2017 · Updated: Nov 21, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeNut FreeEgg FreeLow CarbVegetarianKeto

These Pumpkin Cream Cheese Cookies are unbelievably simple, soft, and full of fall flavor. Baked with coconut flour they make a great Fall low carb and gluten-free cookie.

As with all pumpkin recipes the kitchen smelt divine when they were baking. The smell of the pumpkin spices makes you want to bake all day.Or nip out and purchase a pumpkin spice candle if you are a pumpkin lover too!

Keto Pumpkin Cream Cheese Cookies - Divalicious Recipes (1)

These keto pumpkin cream cheese cookies are soft and chewy. If you are looking for a cookie with a crunch, these are not it. They did not harden after being in the fridge overnight as much as I thought that they might.

This post may contain affiliate links. Please read mydisclosure policyfor more information.

Jump to:

Pumpkin Cookie Ingredients
How to Make Pumpkin Cream Cheese Cookies
Recipe Tips
Storage
Can These Cookies be Made with Almond Flour?
More low carb cookie recipes
Pumpkin Cream Cheese Cookies

Pumpkin Cookie Ingredients

I didn’t add an egg to this cookie mixture unlike my cream cheese cookie recipe as the pumpkin puree makes this cookie batter moist enough.

Keto Pumpkin Cream Cheese Cookies - Divalicious Recipes (2)

Pumpkin puree - check the can for added sugar and try to avoid the pumpkin pie filling cans as that can be full of sugar.
Low Carb Sweetener - we used allulose but any other low carb sweetener such as monkfruit or erythritol can be used.
Pumpkin spice - if you can find it in the stores, you can make your own blend from cinnamon, ground ginger, allspice and nutmeg.

I found these pumpkin cream cheese cookies to be very filling. At only 1g net carbohydrates each I was tempted to gorge myself on a plateful but just could not manage more than a couple at time. Which is probably a good thing since I baked 3 batches. That would have been rather shameful to confess to!

How to Make Pumpkin Cream Cheese Cookies

Keto Pumpkin Cream Cheese Cookies - Divalicious Recipes (3)

Whisk the ingredients for a smooth cookie batter.

Keto Pumpkin Cream Cheese Cookies - Divalicious Recipes (4)

Use a cookie scoop to place the cookie dough on a baking sheet.

Keto Pumpkin Cream Cheese Cookies - Divalicious Recipes (5)

Spread the cookie balls out and mark with a fork

Keto Pumpkin Cream Cheese Cookies - Divalicious Recipes (6)

Bake until golden.

Recipe Tips

These pumpkin cookies are delicate and almost like pumpkin cheesecake cookies, as they are soft in texture. They need to be cooled before handling. When kept in the fridge overnight they will firm up slightly.

When we cook our cookies we carefully move the parchment paper from the baking sheet onto a wire rack, rather than picking up a cookie. They will break if handled when warm.

The butter and cream cheese need to be at room temperature before mixing. The softer they are, the smoother the cookie batter will be.

Storage

Store the cookies in the fridge in an airtight container and they should last up to 5 days.

Can These Cookies be Made with Almond Flour?

If you are not a fan of coconut flour, almond flour can be used but you will need to at least double the quantity and add an egg.

WATCH THE VIDEO

Keto Pumpkin Cream Cheese Cookies - Divalicious Recipes (7)

Reach for that pumpkin spice mix, switch the oven on and get baking a batch of these delicious pumpkin cream cheese cookies.

More low carb cookie recipes

Peanut Butter Chocolate Chip Cookies

Keto Halloween Cookies

Low Carb Butter Cookies

Keto Pecan Cookies

This recipe was originally published in September 2017. The photographs and content have been updated but the recipe remains the same.

Pumpkin Cream Cheese Cookies

Angela Coleby

Pumpkin, spices and cream cheese come together in these soft, tender, pumpkin cream cheese cookies made with coconut flour.

4.63 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Cookies

Cuisine American, gluten free

Ingredients

½ cup Coconut flour
3 oz Cream cheese softened
½ cup Pumpkin puree
½ cup Butter, unsalted softened
½ cup Allulose or other low carb sweetener
1 teaspoon Vanilla extract
1 ½ teaspoons Pumpkin Pie Spice
¼ teaspoon salt

Instructions

Preheat the oven to 180C/350F degrees.
Line a baking tray with parchment paper.
In a large mixing bowl, whisk the butter and allulose (or sugar substitute of choice).
Add the cream cheese, vanilla extra and pumpkin and whisk until smooth.
Add the coconut flour, pumpkin spices and salt and beat until combined. The mixture will be sticky.
Wet your hands and take a ball of the dough.
Place on the baking tray and repeat for the rest of the dough.
Gently press down on the dough balls, either with a spoon or your hands.
Use a fork to make a pattern.
Bake for 25 minutes until golden.
Allow to completely cool on a wire rack before handling. The cookies firm up after being stored in the fridge overnight.

Notes

Makes 16 medium cookies

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1cookieCalories: 89kcalCarbohydrates: 3gProtein: 1gFat: 8gFiber: 2g

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

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Reader Interactions

Comments

JACLYN
October 12, 2022 at 4:46 pm
Would love some help ....made these and they didn't bake all the way through...seemingly to liquidy? I used monk fruit, does that alter the recipe?
Reply
- Angela Coleby
  October 16, 2022 at 12:10 pm
  It shouldn't make a difference. I wonder if it's the coconut flour brand? I'm going to bake a batch this week to see if I find any problems.
  Reply
Kelly
October 10, 2022 at 1:09 pm
They started amazing! Should I store these in the refrigerator though?
Reply
- Angela Coleby
  October 11, 2022 at 9:37 am
  I store mine in the fridge and find that they firm up over night.
  Reply
Dianne West
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November 02, 2021 at 7:00 pm
Just made a batch -- oh my gosh!!! They may not make it to cooling, just sayin'...!
I think next time I will make them bite sized since they are a very delicate little cookie. I used Swerve confectionery sugar measured by weight since I am new to Keto baking and I have read that ethrytol can be grainy when used in baking, but I think I will try the regular next time. Has anyone else experimented with both? Any suggestions regarding which you thought was best? Regardless, I loved these little pieces of heaven!
Reply
- Angela Coleby
  November 03, 2021 at 2:16 pm
  Delighted you enjoy these!
  Reply
Lissette
November 06, 2020 at 7:56 pm
I am not sure what i dis wrong but cookies came out super soft and crumbled easily!
Reply
Kristy Howard
September 28, 2019 at 6:10 pm
I recently made these pumpkin cream cheese cookies for the moms in our homeschooling community and they were a big hit! Very soft and a bit rich; lovely variation from traditional bars and cookies.
I will definitely make them again and will be trying your other cream cheese cookie recipes.
Reply
- Angela Coleby
  September 29, 2019 at 9:17 am
  Thank you Kristy! Try the walnut ones and let me know what you think!
  Reply
Jessie Johnson
September 09, 2018 at 10:20 pm
Would these freeze well? Like if I made a double batch?
Reply
- Angela Coleby
  September 10, 2018 at 11:13 am
  I can't see why they shouldn't freeze.
  Reply
Anjannette Libby
August 28, 2018 at 5:02 pm
I just made these, added an egg..but was scared to use that much sweetner, I should have but still a great little snack. Added a squirt of Whip Crean to the top ,along side my Unsweetened Almond Milk.. JOY!!
Reply
- Angela Coleby
  August 28, 2018 at 6:43 pm
  Glad to hear you enjoyed them!
  Reply
- Becky
  October 07, 2018 at 5:49 pm
  I wondered about the lack of egg myself. Made them without the egg and they were good but the cookie really crumbled upon first bite and didn't hold together. Next time I will either add egg or make them smaller so they are truly bite sized.
  Reply
Sandy
February 13, 2018 at 2:37 pm
I just took mine out of the oven and they are yummy...I used 1/4 cup each of coconut and almond flour and 1/4 cup each of Pyure sugar and coconut sugar. As soon as they came out of the oven I topped them with grated chocolate from Lintz's 90% cacao bar. Love the texture and softness of the cookie.
Reply
- Angela Coleby
  February 13, 2018 at 3:58 pm
  Glad you enjoyed them!
  Reply
Aleaaha
December 16, 2017 at 9:06 pm
Made these with an egg added and peanut butter subbed for the pumpkin drizzled with bakers chocolate, YUM!!
I see many opportunities with this, thank you!
Reply
- Angela Coleby
  December 16, 2017 at 9:07 pm
  OMG that's sound delicious! Next time photos to share and drool over please!!!
  Reply
Courtney B
November 22, 2017 at 7:46 pm
Just made these with my little girls. They're delicious!
Did you try it with an egg? Wondering if that would make them a bit less delicate.
Reply
- Angela Coleby
  November 22, 2017 at 7:47 pm
  No I haven't but let me know if you use one for your next batch! Glad you enjoyed them!
  Reply
Melana
November 21, 2017 at 5:04 pm
I added a couple TBS of pumpkin seeds to mine....they were yummy! 🙂
Reply
- Angela Coleby
  November 21, 2017 at 5:26 pm
  Great idea!
  Reply
HOLLY
October 19, 2017 at 5:22 pm
I'm adding some sugar free chocolate chips. Even the dough tastes amazing.
Reply
- Angela Coleby
  October 19, 2017 at 5:23 pm
  Good call!!
  Reply

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