Air Fryer Pumpkin Cookie with Cream Cheese Frosting Recipe

Air Fryer Pumpkin Cookie With Cream Cheese Frosting Recipe

Ingredients

SERVES 6.

• 1/2 cup blanched finely ground almond flour
• 1/2 cup powdered erythritol, divided
• 2 tablespoons butter, softened
• 1 large egg
• 1/2 teaspoon unflavored gelatin
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons pure pumpkin puree
• 1/2 teaspoon ground cinnamon, divided
• 1/4 cup low-carb, sugar-free chocolate chips
• 3 ounces full-fat cream cheese, softened

Method

1. In a large bowl, mix almond flour and 1/4 cup erythritol
2. Stir in butter, egg, and gelatin until combined
3. Stir in baking powder, vanilla, pumpkin pie spice, pumpkin puree, and 1/4 teaspoon cinnamon, then fold in chocolate chips
4. Pour batter into 6 round baking pan
5. Place pan into the air fryer basket
6. Adjust the temperature to 300°F and set the timer for 7 minutes
7. When fully cooked, the top will be golden brown and a toothpick inserted in center will come out clean
8. Let cool at least 20 minutes
9. To make the frosting: mix cream cheese, remaining 1/4 teaspoon cinnamon, and remaining 1/4 cup erythritol in a large bowl
10. Using an electric mixer, beat until it becomes fluffy
11. Spread onto the cooled cookie
12. Garnish with additional cinnamon if desired

PER SERVING: CALORIES: 199 PROTEIN: 4’8 g FIBER: 1’9 g NET CARBOHYDRATES: 2’9 g SUGAR ALCOHOL: 16’7 g FAT: 16’2 g SODIUM: 105 mg CARBOHYDRATES: 21’5 g SUGAR: 1’1 g

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