One bite of this low-carb treat will put you in the fall spirit.
Servings: 21
Ingredients
4 egg whites
1/4 tsp. salt
1/2 tsp. cream of tartar
2 Tbsp. heavy cream
2 1/4 cup shredded coconut, unsweetened
4 oz. canned pumpkin puree
2 tsp. pumpkin spice
2 oz. sugar-free chocolate melted for drizzling
Need help
converting sugar
to SweetLeaf®?
Check out our conversion calculator.
Conversion CalculatorDirections
Preheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, Pumpkin Spice Sweet Drops, and heavy cream to a stand mixer and blend on high until frothy. Add the remaining ingredients to the mixer and blend until well combined.
Scoop tablespoons of batter onto a parchment-lined baking sheet. Bake 15 minutes or until edges and bottoms are slightly browned. Cool completely.
If desired, dip the bottoms of each cookie in melted chocolate and drizzle remaining chocolate over the top of each cookie.
