The Viral Keto Cookies I Cannot Stop Eating! (crumbl Cookie Dupe)
The VIRAL Keto Cookies I Cannot Stop Eating! (CRUMBL COOKIE DUPE) is a easy American recipe that serves 6. 150 calories per serving. Recipe by KetoFocus on YouTube.
Prep: 25 min | Cook: 18 min | Total: 53 min
Cost: $13.64 total, $2.27 per serving
Ingredients
- 1/3 cup Greek Yogurt (plain, 5% fat (FIA brand))
- 1/2 cup Pumpkin Puree (100% pure pumpkin, not pie filling)
- 1/4 cup Sugar‑Free Granulated Sweetener (measures cup‑for‑cup with sugar (e.g., Lakanto Classic))
- 1 Egg (large, room temperature)
- 1 tsp Vanilla Extract (pure vanilla)
- 1 cup Almond Flour (blanched, finely ground)
- 1 tbsp Oat Fiber (zero net carbs, provides structure)
- 1 scoop Unflavored Protein Powder (Isopure zero‑carb, ~30 g protein per scoop)
- 1/2 tsp Baking Powder (aluminum‑free preferred)
- pinch Salt (fine sea salt)
- 1 tsp Pumpkin Pie Spice (blend of cinnamon, nutmeg, ginger, cloves)
- 4 oz Cream Cheese (softened, room temperature)
- 1/4 cup Greek Yogurt (plain, 5% fat (same as above))
- 1 scoop Unflavored Protein Powder (same as above)
- 2 tbsp Sugar‑Free Granulated Sweetener (same brand as above)
Instructions
Preheat Oven
Preheat the oven to 350°F (177°C).
Time: PT5M
Temperature: 350°F
Mix Wet Ingredients
In a large mixing bowl combine 1/3 cup Greek yogurt, 1/2 cup pumpkin puree, 1/4 cup sugar‑free sweetener, 1 large egg, and 1 tsp vanilla extract. Whisk until smooth.
Time: PT5M
Add Dry Ingredients
Add 1 cup almond flour, 1 tbsp oat fiber, 1 scoop unflavored protein powder, 1/2 tsp baking powder, a pinch of salt, and 1 tsp pumpkin pie spice to the wet mixture. Stir just until combined.
Time: PT3M
Portion Dough
Using a large cookie scoop (size 2‑3), portion the dough onto a parchment‑lined baking sheet, spacing them about 2 inches apart. This yields approximately 6 large cookies.
Time: PT5M
Bake Cookies
Bake in the preheated oven for 15‑18 minutes, until the tops are set and slightly firm to the touch.
Time: PT18M
Temperature: 350°F
Cool Cookies
Remove the sheet from the oven and transfer the cookies to a cooling rack. Let them cool for about 10 minutes before frosting.
Time: PT10M
Prepare Frosting
In a small bowl, beat 4 oz softened cream cheese, 1/4 cup Greek yogurt, 1 scoop protein powder, and 2 tbsp sugar‑free sweetener with an electric mixer until light, smooth, and fluffy.
Time: PT5M
Frost Cookies
Spread a generous layer of the cream cheese frosting over each cooled cookie. Sprinkle a pinch of pumpkin pie spice on top if desired.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 17 g
- Carbohydrates
- 4 g net
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Keto, Low Carb, High Protein, Gluten‑Free
Allergens: Eggs, Dairy (cream cheese, yogurt), Tree nuts (almond flour)
Ingredient Substitutions
- Instead of Greek Yogurt: plain Greek yogurt 0% fat, regular yogurt
- Instead of Pumpkin Puree: canned pumpkin puree, homemade roasted pumpkin puree
- Instead of Sugar‑Free Granulated Sweetener: erythritol, monk fruit blend
- Instead of Egg: egg white, flax egg
- Instead of Vanilla Extract: vanilla bean paste, almond extract
- Instead of Almond Flour: coconut flour (adjust liquid), hazelnut flour
- Instead of Oat Fiber: psyllium husk powder, wheat fiber (not gluten‑free)
- Instead of Unflavored Protein Powder: whey isolate, pea protein isolate
- Instead of Baking Powder: baking soda + cream of tartar
- Instead of Salt: kosher salt
- Instead of Pumpkin Pie Spice: homemade pumpkin spice blend
- Instead of Cream Cheese: mascarpone, Greek yogurt only
- Instead of Greek Yogurt: plain Greek yogurt 0% fat, regular yogurt
- Instead of Unflavored Protein Powder: whey isolate, pea protein isolate
- Instead of Sugar‑Free Granulated Sweetener: erythritol, monk fruit blend
Equipment Needed
- Large Mixing Bowl
- Whisk or Electric Mixer
- Measuring Cups
- Measuring Spoons
- Large Cookie Scoop (size 2‑3)
- Baking Sheet
- Parchment Paper
- Oven
- Cooling Rack
- Small Bowl
- Hand Mixer
Critical Steps — Do Not Skip
- Preheat oven to the correct temperature before baking
- Do not over‑mix the batter to keep cookies tender
- Watch the cookies closely during the last 3 minutes to avoid overbaking
- Use room‑temperature cream cheese for a smooth frosting
- Allow cookies to cool completely before frosting to prevent melting
Chef Tips from the Video
- Line the baking sheet with parchment to prevent sticking and ensure easy cleanup
- If the dough sticks to the scoop, dip the scoop briefly in warm water and dry before scooping again
- For extra pumpkin flavor, add a pinch of ground cinnamon to the batter
- Store any leftover frosting in a small airtight container; it stays fresh for 5 days in the fridge
Troubleshooting
Cookies spread too thin and are flat
Make sure the almond flour is fresh and measure oat fiber accurately; chilling the dough for 15 minutes before scooping helps retain shape.
Cookies are dry or crumbly
Check that the Greek yogurt and pumpkin puree are full‑fat; add an extra 1‑2 tbsp yogurt if the dough feels too dry.
Frosting is runny
Beat the cream cheese until completely smooth before adding yogurt; if still thin, add an extra 1‑2 tbsp cream cheese.
Frosting is too stiff
Add a splash (1‑2 tsp) of milk or extra Greek yogurt to loosen it.
Storage
Refrigerator: Store frosted cookies in an airtight container for up to 5 days
Freezer: Freeze unfrosted or frosted cookies in a zip‑top bag for up to 2 months; thaw in refrigerator before serving
Room temperature: Not recommended beyond a few hours; cookies may become soft
Make-Ahead Tips
- Bake the cookies a day ahead and store them sealed; frost just before serving
- Frosting can be prepared up to 2 days in advance and kept refrigerated
- Freeze unbaked dough portions on a parchment sheet; transfer to a freezer bag once solid
Frequently Asked Questions
What is the cultural significance and history of pumpkin cookies in American fall cuisine?
Pumpkin cookies have become a modern twist on traditional American pumpkin desserts, reflecting the seasonal love for pumpkin in pies, breads, and pastries during autumn holidays like Thanksgiving and Halloween.
What are the traditional regional variations of pumpkin cookies in the United States?
In the U.S., some regions favor spiced pumpkin sugar cookies, while others incorporate pumpkin into oatmeal or chocolate chip cookies; the keto version replaces sugar with low‑carb sweeteners and adds protein for a health‑focused twist.
How is a Crumbl‑style pumpkin cookie traditionally served in American bakeries?
Crumbl‑style pumpkin cookies are typically served as large, soft, bite‑size treats, often topped with a light glaze or frosting and dusted with pumpkin spice for a festive fall presentation.
What occasions or celebrations are pumpkin cookies traditionally associated with in American culture?
Pumpkin cookies are popular during Thanksgiving, Halloween, and fall festivals, where the warm spices and pumpkin flavor complement the seasonal atmosphere.
What makes these low‑carb protein pumpkin cookies special in keto cuisine?
They combine almond flour, oat fiber, and zero‑carb protein powder to keep net carbs low while delivering 17 g of protein per cookie, offering a satisfying dessert that fits strict keto macros.
What are the authentic traditional ingredients for pumpkin cookies versus acceptable keto substitutes?
Traditional pumpkin cookies use all‑purpose flour, sugar, and butter. In this keto version, almond flour replaces wheat flour, a sugar‑free granulated sweetener replaces sugar, and Greek yogurt plus protein powder replace butter for moisture and protein.
What other keto‑friendly dishes pair well with these pumpkin cookies?
They pair nicely with a cup of unsweetened almond milk latte, a scoop of keto vanilla ice cream, or a side of low‑carb pumpkin soup for a cohesive fall menu.
What are the most common mistakes to avoid when making low‑carb protein pumpkin cookies?
Common mistakes include over‑mixing the batter, which can make the cookies dense, under‑baking, which leaves them soggy, and using a sweetener that doesn’t measure cup‑for‑cup with sugar, which can affect texture.
Why does this recipe use oat fiber instead of additional almond flour for structure?
Oat fiber is virtually zero net carbs and adds bulk without extra calories, giving the cookies a crumbly texture similar to traditional cookies while keeping the carb count low, something almond flour alone can’t achieve.
Can I make these pumpkin cookies ahead of time and how should I store them?
Yes, bake the cookies a day ahead, let them cool completely, then store in an airtight container in the refrigerator for up to 5 days. Frost them just before serving or keep frosting separate and spread when ready to eat.
What texture and appearance should I look for when the low‑carb pumpkin cookies are done?
The tops should be set and lightly golden, with a soft, slightly domed surface. The edges may be a touch darker, but the interior should remain fluffy and not wet.
What does the YouTube channel KetoFocus specialize in?
The YouTube channel KetoFocus specializes in low‑carb, keto‑friendly recipes that prioritize high protein, gluten‑free ingredients, and practical cooking tips for a healthy lifestyle.
How does the YouTube channel KetoFocus's approach to keto baking differ from other keto cooking channels?
KetoFocus focuses on using whole‑food protein sources like Greek yogurt and protein powder, emphasizes minimal equipment, and provides detailed macro breakdowns, whereas many other channels rely more on pre‑made keto mixes or almond flour alone.
Last updated: September 6, 2026
