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Pumpkin Cookies
Easy
2:1
Ingredients
Provides 2046,8 kcal per 755,0 g
| 100 g | Hokkaido pumpkin |
| 100 g | Egg white |
| 1 pinch | Locust bean gum |
| 100 ml | KetoEpi creamy (Kanso) |
| 200 g | KetoBaking Mix (Kanso) |
| 100 g | MCT Margarine 83 % (Kanso) |
| 50 g | KetoCacaoBar (Kanso) |
| 100 g | Stevia |
| 5 g | Baking powder |
| To taste | Cinnamon |
| To taste | Vanilla, ground |
| To taste | Ginger, ground |
| To taste | Nutmeg |
| To taste | Cloves, ground |
Preparation
Step 1
Cook the pumpkin until soft and mash.
Step 2
Next, whip the egg white with a small amount of locust bean gum until they form stiff peaks.
Step 3
Mix pumpkin with KetoEpi creamy, KetoBaking Mix, MCT Margarine 83 %, KetoCacaoBar, stevia and baking powder to make a smooth dough, add the spices and finally fold in egg whites.
Step 4
Shape the cookies and bake in the oven at 160°C (convection oven) for about 15 minutes.
Nutritional values
| Total (30 portions - 755.0 g) | Per portion (25.2 g) |
|---|---|---|
| Ketogenic Ratio | 2.1:1 | 2.1:1 |
| Energy (kcal) | 2046.8 | 68.2 |
| Fat (g) | 167.7 | 5.6 |
| of which MCT (g) | 89.5 | 3.0 |
| Carbohydrates (g) | 28.2 | 0.9 |
| Protein (g) | 51.1 | 1.7 |