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Pumpkin Cookies



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
Used Kanso products
Kanso KetoEpi creamy
Kanso MCT Margarine 83 %
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