In The Kitchen With Kat-The Pumpkin Low-Carb, Sugar-Free Breakfast Cookie Experiment

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As many of you who have happened upon my blog over the years know, I have a super fun auto-immune disease that makes life more interesting on occasion. Okay, lots of occasions, like most of the time. Hashimoto's hypothyroidism is not a very good time, but if I make the effort to craft food that nourishes this carcass instead of triggering my immune system, then I don't feel too shabby.

Here lately, with the winter weather approaching and with me indulging in too many things (I LIKE GLUTEN IN PIZZA DANGIT!), I have been feeling a bit meh. That and I am trying to retain and build muscle so I can run rampant around the world exploring like a preschooler all hopped up on Blippy and juice boxes.

So, this week I thought I better be extra kind to my form and hopped out of bed this morning with a mission in mind, a breakfast cookie mission.

Here lately I have been noticing an onslaught of breakfast cookie recipes in the feed. Many of them look pretty tasty and since I had a big container of freshly prepared pumpkin puree lurking in the fridge, I knew I could whip up something at least edible.

But could it be low-carb and sugar-free and taste half way decent?

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I started my breakfast cookie journey with a gander in the special ingredient cupboard. The bag of unsweetened shredded coconut, container of psyllium husk flakes, and pack of oat fiber beckoned me. Many breakfast cookies are made with oats and while I love oats, it's best for my thyroid to not start off the day with any grains at all.

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In a bowl those three ingredients went, and I also added some pumpkin pie spice (as it is the season after all), and some grass fed vanilla whey protein powder and gave it all a good whisking.

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Then I got out the stevia and monkfruit syrup that I scored this past week (it was half off weeee!) and added a bit along with some pumpkin puree and softened coconut oil.

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After giving my breakfast cookie batter a stir, I was feeling a bit confident, as it looked like something that would bake into a cookie.

It was then that I fired up the air fryer to preheat.

Yep, that handy dandy little appliance really has made my such a positive addition to my kitchen life.

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While the air fryer was preheating, I got out a square of parchment paper (I fought a valiant battle with the box of paper, scissors, and my inability to create straight lines and actually won this time), and plunked my dough onto the paper.

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After shaping my dough/batter into a somewhat even and orderly circle shape, I plopped the whole thing into the air fryer and let it doing its hot air thing for ten minutes while I whipped up my cream cheese frosting.

Yes, I ate a pumpkin cookie with cream cheese frosting for breakfast.

In a coffee cup I stirred some soft cream cheese with a bit of powdered Swerve and set it aside.

While the cookie baked I played with a couple of the thirty-two cats who live on my farm. Okay, I only have twelve, but some days it feels like thirty-two, especially when they are trying to kill me by tripping me when I carry things.

Anyway, the timer on the fryer beeped and I beheld this:

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It actually looked edible!

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The color was a touch darker than I would have liked and it stuck a bit to the parchment, but I didn't let such things dissuade me, because as I placed the cookie on its plate I noticed that the texture looked intriguing.

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I spent a few seconds spreading the cream cheese frosting on top of the warm cookie and then, because I have watched entirely too many baking shows lately, got out the stevia syrup and drizzled a bit of it on top of the freshly frosted comestible.

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The cats were all looking a bit too interested in what I was doing, so I told them to get lost, it was my turn to eat (I don't eat until I feed all the animals on the farm and must say that by the time I get some nosh that I tend to be a bit...fiesty.).

I sat at the table and forked off a big slab of a bite to try. The hubs said it smelled amazing, and with that encouraging comment bouncing around in my skull, I tucked in.

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The sugar-free, low-carb breakfast cookie was pretty dang tasty!

The coconut lended a bit of chew to the whole thing, and texturally, while not at all like a real cookie (It kinda reminded me of a fritter!), I have to say, it has this whole creamy, yet chewy yum fest thing going for it.

Not to mention I adored the cream cheese, maple syrup, pumpkin spice flavor components.

So yep, I ate the whole thing.

And what's even better is that I don't feel like a slug or bloated or any of the other stuff that happens when I eat food that doesn't like me. So I count this recipe as a breakfast win!

And I'll even share it because it was pretty tasty!

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The Pumpkin Low-carb, Sugar-Free Breakfast Cookie

2 TBSP unsweetened shredded coconut
1 TBSP Psyllium husk flakes
1 TBSP oat fiber (see note)
2 TBSP vanilla protein powder
1/2 tsp pumpkin pie spice
1 TBSP sugar free maple syrup (or real maple syrup)
3 TBSP pumpkin puree
1 TBSP coconut oil (softened)

Cream Cheese Frosting

1 TBSP cream cheese (softened)
1 tsp powdered erythritol (Swerve)

Whisk coconut, psyllium husk, oat fiber, and pumpkin pie spice in a bowl.

Add in maple syrup, pumpkin puree, and coconut oil. Mix well.

Preheat air fryer to 360 degrees Fahrenheit.

On a small square of parchment paper, shape cookie dough into a even circle shape approx. 1/2 inch thick.

Bake in air fryer for ten minutes.

While cookie is baking, mix cream cheese and Swerve in a mug.

Remove cookie from air fryer, spread cream cheese mixture on top of cookie, drizzle with additional SF maple syrup if desired.

Eat and enjoy!

Note: If you don't have coconut, oat fiber, and psyllium husk, you could totally sub 1/3 cup of oats for those three ingredients and I think this recipe will work just fine.

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And as most of the time, all of the images in this post were taken on the author's pumpkin spice dusted yet not at all encrusted iPhone.

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The texture reminds me of an oatmeal cookie! I'm in!! Looks pretty yummy and I don't think it looked dark at all. In fact, that reminded me of something very dinner-like. Okay, it's a cookie, but, for a moment there...

That cream cheese frosting really was the topping on the cake! I can't believe that it is low-carb! It looks too good!!!

How have you been, my friend!?? ❤️

Thank you for another recipe!!! I love them all - and they are tried and true!!!!

When I am behaving myself diet-wise, I have been known to eat something that resembles a cookie for dinner on lots of occasions lol!

And I'm doing splendidly! It's a winter wonderland outside and I am nice and cozy inside, my house all aglow with the pleasant warmth of wood heat and the scent of fall baked goods. How are you doing back yonder? Beyond well I hope😊

Thanks so much for dropping by, I am always so elated to hear from your marvelous self!

!PIZZA

Very nice, I am starting to see lots of pumpkin recipes, this one is probably a good one. Bookmarked for later reference.

Oh yes, it is very much pumpkin season lol! Thank you so much for stopping by, I hope you are having a fantastic day!!

!PIZZA

Thank you and you're welcome, have a nice day ahead.