Keto Pumpkin Spice Sandwich Cookies Recipe

These deliciously crisp Keto pumpkin spice cookies use warming cinnamon, ginger, cloves, and nutmeg to recreate an easily recognizable pumpkin spice flavor, without all the sugar and carbs of more traditional pumpkin spice treats.

Sandwiched together with a creamy cinnamon buttercream filling, these cookies will hit all of your pumpkin-spice-season cravings, while also keeping you on track with your Keto macros and health goals.

The perfect treat for Fall, these are a great snack for the whole family to enjoy and make a great accompaniment to a cup of coffee, tea, or even a Keto hot cocoa!

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Keto Pumpkin Spice Sandwich Cookies

Ingredients

Almond Butter
Cinnamon, Ground
Ginger, Ground
Vanilla Extract
Cloves, Ground
Baking Powder
Unsalted Butter
Erythritol
Egg
Nutmeg

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a large baking tray with baking paper.

2. Add the almond butter, 1/2 cup of erythritol, egg, 1 and a half teaspoons of cinnamon, the ginger, 1 teaspoon of vanilla, nutmeg, cloves, baking soda, and salt to a food processor.

3. Blend well to combine forming an oily dough.

4. Divide the dough into 12 even portions and mold into small cookie shapes with your hands, about 2 inches wide, and arrange across the baking tray. Leave a gap between each as the cookies will spread when cooking.

5. Transfer to the oven to bake for 10 minutes until golden brown, then leave to cool completely on the tray.

6. Whilst the cookies are cooling, you can prepare the filling. Add the remaining erythritol to a food processor and blend to a fine powder.

7. Add the butter, the remaining cinnamon and remaining vanilla. Blend again to form a smooth butter cream.

8. Once the cookies have completely cooled, turn 6 cookies over and smother the underside with a generous layer of buttercream.

9. Sandwich together with another cookie to serve.