Instead of pumpkins in your “pumpkin spice” recipes, consider using carrots instead. I make these cookies whenever I have extra carrots on hand, usually with pumpkin seeds or walnuts.
Note that these cookies are intentionally not sweet (and yes, they do taste of carrots). I never put a lot of sweetener in my baked goods. My palate has changed a lot since going keto, so I don’t crave a lot of sugar.
If you can afford the extra carbs, these work very well with raisins. Instead of cookies, you can make muffins or even a nice pound cake. I use a mix cinnamon, ginger and nutmeg, although you can use a pre-made pumpkin spice blend or even all-spice. Also note, these do not rise in the oven.
I make 10 cookies with this recipe, with 1.5g net carb per cookie (one serving for me is 2 cookies).
INGREDIENTS (10 cookies or 5 servings)
- 1 large egg
- 50g shredded carrot
- 30g butter (melted)
- 20g walnuts (chopped)
- 50g almond flour
- 10g coconut flour
- 5g sweetener
- 5g cinnamon
- 5g ginger
- 1g nutmeg
- 1 tsp vanilla extract
INSTRUCTIONS
- Shred carrot, and melt butter.
- Mix wet ingredients (carrot, egg, butter, vanilla).
- Mix dry ingredients.
- Add wet to dry, mix well.
- Pour into cake mould or muffin tins.
- Bake at 350°F/180°C for about 15-20 minutes.
NOTES
- These cookies are not sweet. Always adjust sweetener to taste.
- Coconut/almond flours vary in absorbency. This dough is a bit on the sticky side …
- If your dough is it too sticky, add more coconut flour, particularly if shaping into cookies.
- Use a paper towel to remove some of the moisture in the shredded carrot.
- You can also add 1g of xanthan gum to help absorb some of the liquids.
- Cinnamon/ginger/nutmeg can be swapped for pumpkin spice or all-spice (11g).
MACROS PER SERVING (1 cookies or 1/10th recipe)
79 cal | 7g fat | 1.5g net carbs | 2.3g protein