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These Easy Pumpkin Cookies are a delight to make and enjoy this holiday season. Just a few ingredients for these gluten free, low carb, sugar free macaroons!
Pumpkin season isn’t over just yet and before it comes to a close and we move on Christmas pies and dessert, I bring you one last pumpkin spectacular! Made with just 6 ingredients not including salt and just 15 minutes of baking time. Chocolate drizzle is totally optional but really make these party worthy, especially for the Thanksgiving Dessert table, don’t you think?
I’ve never met a cookie I didn’t like so when I stopped sugar in my life about 13 years ago I was so sad I might never get to enjoy my favorites.
Macaroons are not only a favorite of mine but my daddy’s too and I love seeing his expression when I recreate familiar recipes in a healthy-no sugar-way. He’s always impressed and in a way, shocked! This round up has over 60 recipes for Thanksgiving that are all sugar-free and low carb!
Here are some of the recipes that will be at our Thanksgiving table:
- Cheesy Cornbread
- Apple Sausage Cornbread Stuffing
- Cranberry Sauce
- Pumpkin Cauliflower Mash
- Brussels Sprout Salad
- Pumpkin Pie
- Chocolate Pecan Pie
Hope you enjoy these yummy pumpkin macaroons as much as my family did!
Keto Pumpkin Macaroons
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Keto Pumpkin Macaroons
- 2 ounces sugar-free chocolate melted for drizzling
Preheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, Pumpkin stevia, and heavy cream to a stand mixer and blend on high until frothy. Add the remaining ingredients to the mixer and blend until well combined.
Scoop tablespoons of batter onto a parchment-lined baking sheet. Bake 15 minutes or until edges and bottoms are slightly browned. Cool completely.
If desired, dip the bottoms of each cookie in melted chocolate and drizzle remaining chocolate over the top of each cookie.
Nutrition Facts do not reflect the optional chocolate base or drizzle.
Net Carbs: 1g