Low Carb Pumpkin Chocolate Chip Cookies

Briana

Briana

These Low Carb Pumpkin Chocolate Chip Cookies will make you love fall even more! One of our greatest cookie recipes yet, these cookies are chewy and moist, packed with chocolate chips and a hint of cinnamon and pumpkin pie spice, with plenty of pumpkin flavor. These are only 2 net carbs per cookie, you will love these!
Low Carb Pumpkin Chocolate Chip Cookies | Food Photography | A Full Living

Here's What You Need For Low Carb Pumpkin Chocolate Chip Cookies:

Ingredients:

 
  • 5 tbsp unsalted butter (melted)
  • sweetener of choice, equivalent to 2/3 cup of sugar  (we love Swerve products, linked in our Amazon store below)
  • 2/3 cup pure pumpkin puree 
  • 1.5 tsp vanilla extract 
  • 2 eggs
  • 1.5 cups almond flour (sifted) 
  • 1 tsp baking powder 
  • 1 tsp cinnamon 
  • 1/2 tsp pumpkin pie spice 
  • 1/2 tsp Himalayan pink salt 
  • 1/2 cup sugar free chocolate chips (we love Lily’s, linked in our Amazon store below)
Need Low Carb Baking Supplies? We’ve linked our favorites right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. 
Low Carb Pumpkin Chocolate Chip Cookies | Food Photography | A Full Living

Here's How To Make Low Carb Pumpkin Chocolate Chip Cookies:

Preheat your oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, melt your butter. Add your sweetener and cream it together with a hand mixer. 
Add in your pumpkin puree, and vanilla extract. Mix. 
Next, add in your eggs, and mix until smooth. 
Now, in a separate bowl, mix your almond flour, baking powder, salt, cinnamon and pumpkin pie spice and mix well. You might want to take a minute to sift your almond flour if it gets clumpy. It’s worth the extra effort. 
Add the dry ingredients to the wet ingredients and mix again. 
Gently fold your chocolate chips into the batter. 
Use a cookie spoon or your hands to get the cookies into a nice round shape. These won’t spread very much at all while baking, so keep that in mind. Place them on the parchment lined baking sheet.
Put in oven and bake for 25-30 minutes, until they no longer appear wet but are still soft. Let them cool for about 10 minutes before eating them. 
Now, just serve warm and enjoy! 
We have lots more fun fall, low carb recipes coming your way! If you like this recipe, share it with your friends! Did you see last week’s recipe? Here’s a link to our Creamy Kale and Parmesan Loaded Cauliflower!

Until next time,
Briana & Chamere
Low Carb Pumpkin Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
30 mins
Cool time
10 mins
Total Time
40 mins
 

These Low Carb Pumpkin Chocolate Chip Cookies taste super indulgent, but are sugar free, gluten free and only 2 net carbs per cookie!

Course: Dessert, Snack
Cuisine: American
Keyword: cookies, fall, low carb, pumpkin
Servings: 16 cookies
Calories: 81 kcal
Ingredients
  • 5 tbsp unsalted butter (melted)
  • 2/3 cup low carb sweetener of choice (we use Swerve)
  • 2/3 cup pumpkin puree
  • 1.5 tsp vanilla extract
  • 2 whole eggs
  • 1.5 cups almond flour (sifted)
  • 1 tsp baking powder
  • 1/2 tsp pink Himalayan salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
Instructions
  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, melt your butter. Add your sweetener and cream it together with a hand mixer. 

  2. Add in your pumpkin puree, and vanilla extract. Mix. 

  3. Next, add in your eggs, and mix until smooth. 

  4. Now, in a separate bowl, mix your almond flour, baking powder, salt, cinnamon and pumpkin pie spice and mix well. You might want to take a minute to sift your almond flour if it gets clumpy. It’s worth the extra effort. 

  5. Add the dry ingredients to the wet ingredients and mix again. 

  6. Gently fold your chocolate chips into the batter. 

  7. Use a cookie spoon or your hands to get the cookies into a nice round shape. These won’t spread very much at all while baking, so keep that in mind. Place them on the parchment lined baking sheet.

  8. Put in oven and bake for 25-30 minutes, until they no longer appear wet but are still soft. Let them cool for about 10 minutes before eating them. 

  9. Serve warm and enjoy! 

Recipe Notes

Macros: 16 servings, 81 calories per cookie/serving. 2 net carbs (5 total carbs - 3 grams fiber = 2 net carbs), 7 grams of fat, 2 grams of protein. 

Low Carb Pumpkin Chocolate Chip Cookies Nutrition Facts

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2 thoughts on “Low Carb Pumpkin Chocolate Chip Cookies”

  1. Pingback: Creamy Low Carb Pumpkin Rosemary Sauce with Turkey - A Full Living

  2. Pingback: 10 Things to Buy at Costco If You're On A Keto Diet - A Full Living

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