Keto Almond Flour Pumpkin Spice Cut-Out Cookies Recipe
Crisp-edged keto almond flour pumpkin spice cut-out cookies that hold shape for Halloween. Low carb, gluten free, easy to roll, with simple icing options.
- Prep Time: 20 minutes prep + 60 minutes chill
- Cook Time: 12 minutes per tray (about 3 trays = ~36 minutes)
- Total Time: 56 minutes (prep + cook; chill not included)
- Yield: 24–32 cookies (about 2.5–3 inch cutters) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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2 ½ cups (250 g) fine blanched almond flour
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1 tbsp (8 g) coconut flour
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½ cup (80–90 g) powdered erythritol or allulose
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1 ¼ tsp baking powder
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¾ tsp xanthan gum (optional)
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½ tsp fine salt
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1 tbsp pumpkin pie spice
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½ tsp ground cinnamon
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6 tbsp (85 g) unsalted butter, softened
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1 large egg, room temp
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1 ½ tsp vanilla extract
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½ tsp almond extract (optional)
Simple keto icing (optional)
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1 ½ cups powdered erythritol or allulose
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1 ½–2 tbsp pasteurized egg white (or 2–3 tsp meringue powder + 2 tbsp water)
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½–1 tsp vanilla
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Pinch salt
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Water, a few drops at a time, to thin
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Gel colors, optional
Instructions
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Whisk almond flour, coconut flour, powdered sweetener, baking powder, xanthan gum, salt, pumpkin spice, and cinnamon.
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Beat softened butter until smooth. Mix in vanilla and almond extract. Beat in the egg just to combine.
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Add dry mix to wet. Mix on low until a soft dough forms. Rest 5 minutes so the coconut flour absorbs.
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Split dough into 2 disks. Wrap and chill 45–60 minutes.
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Heat oven to 325°F (163°C). Line baking sheets with parchment.
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Roll one disk between two sheets of parchment to about ¼ inch (6 mm). Peel parchment from both sides so it releases cleanly.
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Cut shapes. Move to the lined sheet with an offset spatula. Chill tray 10–15 minutes.
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Bake 10–13 minutes, until edges are just turning golden and tops look set.
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Cool 5 minutes on the tray, then move to a rack to cool fully.
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For icing: whisk powdered sweetener with egg white (or meringue powder + water), vanilla, and a pinch of salt. Adjust with drops of water to reach outline (thick) or flood (thin). Pipe and let dry before stacking.
Notes
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Use fine blanched almond flour for best texture.
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If dough feels sticky, rest 5 more minutes or dust lightly with almond flour.
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Allulose browns faster and stays softer warm; erythritol sets crisper. A 50/50 mix works well.
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For extra neat edges, freeze cut shapes 10 minutes before baking.
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Storage: airtight tin 4–5 days room temp (iced once dry). Freeze un-iced cookies up to 2 months.
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Flavor swaps: 1 tsp orange zest; or brown the butter first and let it cool to solid.
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If you want to add 1 tbsp pumpkin puree, cut butter by 1 tbsp and bake 1–2 minutes longer; shapes will be a bit softer.
Nutrition
- Serving Size: 1 cookie
- Calories: 85 Sugar 0 g Sodium 70 mg Fat 7 g Saturated Fat 2.5 g Unsaturated Fat 4.5 g Trans Fat 0 g Carbohydrates 4.5 g Fiber 1.5 g Protein 2.5 g Cholesterol 13 mg