Can I use a different sweetener instead of Lakanto?

Yes, you can! If you don't have Lakanto, you can substitute it with other keto-friendly sweeteners like erythritol , stevia , or monk fruit sweetener . Just be sure to adjust the quantity based on the sweetness level of the sweetener you're using, as they can vary in strength.

Can I use a different type of flour instead of coconut flour?

Coconut flour is best for keto baking because it's low in carbs, but it is quite absorbent. If you need to substitute it, you can use almond flour , but the texture may be slightly different. Keep in mind that almond flour is less absorbent than coconut flour, so you might need to adjust the amount of flour or add an extra egg to get the right consistency.

Can I make these cookies ahead of time?

Absolutely! You can prepare the cookie dough and cheesecake filling in advance. Simply refrigerate the dough and cheesecake filling separately until you're ready to assemble and bake the cookies. You can also freeze the assembled cookies (before baking), and then bake them directly from the freezer. Just add a couple of extra minutes to the baking time.

Can I make these cookies dairy-free?

Yes, you can make them dairy-free! Instead of cream cheese, try using a dairy-free cream cheese alternative. For the butter or coconut oil, ensure you're using a plant-based option. Be sure to check the ingredients in your sweetener to ensure it's also dairy-free.

Delicious Keto Pumpkin Cheesecake Cookies Perfect for Holidays

Name: Keto Pumpkin Cheesecake Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Keto
Ingredients: 3 oz cream cheese (cold); ¼ cup Lakanto Classic Monk Fruit Sweetener with Allulose; ½ tsp vanilla extract; ¼ tsp pumpkin pie spice; ½ cup coconut flour; ½ tsp baking powder; 2 tsp pumpkin pie spice; ¼ tsp salt; ⅓ cup coconut oil (or unsalted grass-fed butter); ½ cup Lakanto Golden Monk Fruit Sweetener with Allulose; 2 egg yolks (room temperature); 1 tsp vanilla extract; ½ cup canned pumpkin puree (dried); ½ tsp pumpkin pie spice (for topping); ¼ cup Lakanto Classic Monk Fruit Sweetener with Allulose (for topping)

Description

These Keto Pumpkin Cheesecake Cookies are a low-carb, keto-friendly dessert combining fall flavors with a creamy cheesecake center. They’re easy to make and perfect for the whole family!

Ingredients

Scale

3 oz cream cheese (cold)
¼ cup Lakanto Classic Monk Fruit Sweetener with Allulose
½ tsp vanilla extract
¼ tsp pumpkin pie spice
½ cup coconut flour
½ tsp baking powder
2 tsp pumpkin pie spice
¼ tsp salt
⅓ cup coconut oil (or unsalted grass-fed butter)
½ cup Lakanto Golden Monk Fruit Sweetener with Allulose
2 egg yolks (room temperature)
1 tsp vanilla extract
½ cup canned pumpkin puree (dried)
½ tsp pumpkin pie spice (for topping)
¼ cup Lakanto Classic Monk Fruit Sweetener with Allulose (for topping)

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Instructions

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, beat the cream cheese, sweetener, vanilla, and pumpkin pie spice until light and fluffy. Freeze for 30 minutes in 6 portions.
Spread canned pumpkin on a plate and blot with paper towels to remove moisture.
Mix coconut flour, baking powder, pumpkin pie spice, and salt in a small bowl.
Cream together coconut oil (or butter) and Lakanto sweetener until light. Add egg yolks, vanilla, and pumpkin puree. Combine.
Gradually add dry ingredients and mix to form a dough.
Scoop dough into 12 portions. Flatten, top with cheesecake filling, and seal with remaining dough.
Mix topping ingredients (pumpkin pie spice and sweetener) and roll cookies in the mixture.
Bake for 12-13 minutes until lightly golden around the edges. Let cool on the sheet for 10 minutes before transferring to a cooling rack.

Notes

For a firmer cheesecake center, chill cookies in the fridge for several hours or overnight.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baked
Cuisine: Keto

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 1g
Sodium: 50mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 3g
Protein: 2g
Cholesterol: 30mg