• María Fernanda López

Cheesecake Pumpkin Cookie Skillet (Keto, Gluten Free & Egg Free)

I think that we can all agree that things are better with it comes x2, right? Well, cookie monsters, this is for you! This is a cookie skillet, topped with cookies. Right, epic masterpiece. Since I'm a cookie monster there's no limit for me.



In this case this cookie skillet is made with simple and low carb ingredients. Each cookie serving only has 9.9g of total carbs and 4.4g or fiber. That makes net carbs only 5.5g and don't worry! These are so flavorful and great for the season!


The base

The base is vegan friendly, egg free. I decided to experiment with a vegan base... jus because and it really was a success! I was surprise that even though it's free from eggs it was fluffy.. still!



Toppings

The toppings of this recipe is the main star! Really, and since we are in fall season I decided to add some pumpkin swirls to the ricotta mix and finish things up with some chopped Heka Good Foods cookies, they are so freaking good! Soft baked keto goodness!



In this recipe I used their double chocolate cookies! And one of the greatest things about Heka Good Foods is that their products are keto certified, the taste is an amazing, texture is great and you can also get a great deal if you use discount code: purelyhealthyliving on any of your orders.



What does keto certified mean?

  • It means that the product has been tested NOT to kick you of your ketosis state.

  • It's made with real and clean ingredients.

  • Free from inflammatory ingredients.

  • The perfect keto macro nutrient distribution.



So this is why I trust and love Heka Good Foods, they are THE REAL DEAL. Plus it's great to know about the Keto or Paleo certification label on a product to make sure you are getting a real good purchase. Health is an investment and you should always know what you are putting into your body.



Anyways, this recipe is great and easier to make than it looks. Easy steps and just the perfect dessert for this fall season with a great chocolate twist. Who said me?


Cheesecake Pumpkin Cookie Skillet Ingredients:



Easy and great ingredients working on a delicious symphony! You are going to love it, plus you can freeze this recipe and save it for later, meaning that it's a great snack or dessert for meal preps.



Easy and fail proof recipe!

  1. Preheat the oven at 350F.

  2. In a bowl mix all the dry ingredients for the base. Add 3/4 cup of water or nut milk and mix well.

  3. Bake for 25 minutes. Once it's baked, let it cool down.

  4. Blend the ricotta cheese and granulated monk fruit with the caramel syrup from Lakanto (or nut milk).

  5. Spread the ricotta over the cookie base. Add the pumpkin pure and with a knife make some swirls without touching the base.

  6. Add chopped Heka Good Foods cookie.

  7. Refrigerate or freezer... enjoy!



Are you down for this double cookie recipe? You are going to love it! Pairs very well with your coffee, latte or even alone! While watching movies wearing your fuzzy socks! Cheers for this fall season everyone!




Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and the yumms, anyways, have a great day everyone!


With love,

María



Try more fall recipes here!



Cheesecake Pumpkin Cookie Skillet

By María Fernanda López

Serves 8


Ingredients

Base

  • 1 cup of almond flour

  • 1/4 cup of flaxseed

  • 1 tsp of cinnamon flour

  • 1/2 cup of warm water

  • 1/3 cup of granulated monk fruit

Ricotta Topping



Method

  1. Preheat the oven at 350F.

  2. In a bowl mix all the dry ingredients for the base. Add 3/4 cup of water or nut milk and mix well.

  3. Bake for 25 minutes. Once it's baked, let it cool down.

  4. Blend the ricotta cheese and granulated monk fruit with the caramel syrup from Lakanto (or nut milk).

  5. Spread the ricotta over the cookie base. Add the pumpkin pure and with a knife make some swirls without touching the base.

  6. Add chopped Heka Good Foods cookie.

  7. Refrigerate or freezer... enjoy!

Nutritional Information per serving (164 kcal)

Fat: 12.4g

Carbs: 9.9g

Fiber: 4.4g

Net Carbs: 5.5g

Protein: 9g





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