Banana Almond Flour Pumpkin Cookies (Gluten-Free, Low Net Carbs, No Sugar, Keto-Friendly)!

“What if your favorite pumpkin cookie could actually support your healthy lifestyle? 🍪🎃

My Banana Almond Flour Pumpkin Cookies are gluten-free, sugar-free, low net carbs, and keto-friendly!

After my own health journey, I made a commitment to change the way I eat-- less refined sugar, fewer processed ingredients, and more wholesome foods.

I want to prove that you don’t have to give up delicious desserts to eat better.

So I created cookies using my own flavored almond flours and clean, natural ingredients that let me enjoy something sweet without sacrificing the way I want to eat. Would you try a pumpkin cookie made with my banana flour?

Tell me YES in the comments below?

Ingredients

2 cups of banana almond flour

¼ cup of tapioca flour

1 tsp of baking powder

¼ tsp of salt

¾ cups of Monk fruit

2 tbsp of coconut or almond oil

1 large egg

1 tsp of almond extract

1 tsp of vanilla extract

½ cup of canned pumpkin puree (not pumpkin pie filling)

20 almonds

Sprinkle of powdered Swerve or your choice of powdered sweetener

Instructions

1. Whisk together the banana almond flour, tapioca flour, baking powder, and salt.

2. In another bowl, whisk together the sugar, oil, and egg.

3. Next whisk in the almond dn vanilla extracts along with the puree pumpkin until well combined.

4. Combine the wet with the dry ingredients.

5. Chill for 1 hour.

6. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

7. Use a 1tbsp cookie dough to create round balls and place them on your prepared baking sheet. Add an almond on each cookie.

8. Bake for 20 minutes.

9. Let cool for 10 minutes and sprinkle your preferred sweetener on top.

Enjoy!