Good Lifestyle

Behold, the cookies of the pumpkin Keto are here! Every autumn, most of us can not have a hand on comforting foods, drinks and spicy pumpkin comfort desserts. Those who follow aKeto diet No exceptions are why they deserve their own pumpkin flavored biscuit, surmounted by a rich cream cheese icing.

These cookies of the Keto pumpkin are so indulgent, you will not believe that you can have them without being stunnedcetosisBut that's exactly the case. The key to the indulgence of healthy but sweet keto is monkfruit sweeteners, which have zero calories and zero glycemic index, which means they will not take your sugar levels, but that your desserts will taste too Although regular sugar.

Give 32 biscuits

Ingredients

For cookies
1 1/2 cups (168g) bleached almond flour, like the red mill of Bob
3 CMSP (21g) coconut flour, likeArrow-headed mills
1/4 c. Soda bicarbonate tea
1/4 c. TSP Fine Sea Salt
1 1/2 TSP Cinnamon on the ground
1/2 ginger coffee spoon
1/4 Musking citizen
Pinch of earth cloves
2 oz (4 c. Soup) of non-salted butter, melted and cooled
1/3 cup of canned pumpkin (no pumpkin pie filling)
1/4 cup (48g)Lakanto gold sweetener
1 tablespoon molasses (not blackstrap)
1 big egg, at room temperature
1 tsp vanilla extract

For icing
Cream cheese 4 oz, at room temperature
2 oz (4 c. Soup) of non-salt butter, at room temperature
3 c. 36g)Monkfruit powder sweetener of lakanto
1/4 TSP Vanilla extract
Pinch of end sea salt

How to do it

1. In a medium bowl, combine almond flours and coconuts, bicarbonate of soda, salt, cinnamon, ginger, nutmeg and cloves. In a large bowl, whip the butter, pumpkin, sweetening, molasses, egg and vanilla to well combined and smooth. Add the flour mixture and stir up to well combined. Refrigerate the dough for 30 minutes.
2. Preheat the oven to 350 ° F; Line 2 large cooking leaves with parchment. Using a tablespoon of 1 tablespoon of spoonful dough. Rolling in balls, place cooking sheets at least 1 inch apart and flatten with your palms. Bake until cookies are placed and rotated on the bottom, about 10 to 12 minutes, switching cooking sheets at the top to a snap and at the front halfway. Let cook on cooking sheets on wire grids for 5 minutes, then transfer the cookies directly to the racks to cool completely.
3. Meanwhile, do the icing. In a bowl, beat cream cheese and butter with an electric mixer, up to a combination well combined, light and unspickd. Scratch the sides of the bowl again and beat again. Add the sweetener, vanilla and salt; Beat at low speed until the sweetener is incorporated. Scratch the sides of the bowl again, then beat again, increasing the speed slowly, until the icing is lightweight and mellow.
4. When cookies have completely cooled, extend them with a little frosting (or spread on the bottom of a biscuit and sandwich with another) and serve. To store, stay covered and refrigerated.

RELATED: These are the easy and home recipes that help you lose weight.