Low Carb Pumpkin Chocolate Chip Cookies

Briana

Briana

These Low Carb Pumpkin Chocolate Chip Cookies are one of our favorite keto friendly treats of the fall! These soft and chewy cookies are so easy to make and are packed full of chocolate chips with hints of cinnamon and pumpkin pie spice. Pumpkin lovers will be delighted with these gluten free, 2 net carb cookies.  
Low Carb Pumpkin Chocolate Chip Cookies | Food Photography | Keto Recipes | A Full Living

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

Ingredients:

 
Low Carb Pumpkin Chocolate Chip Cookies | Food Photography | Keto Recipes | A Full Living

Recipe Notes:

If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same. 
 
We also think it’s best to crack your eggs into a separate bowl to be able to fish out any egg shells a little easier. 
 
Sweeteners: We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! This goes for if you are not concerned about the sugar content as well. We think the granular sweeteners we use as sugar substitutes measure and taste just like sugar, so we imagine subbing 1:1 would work just fine.   
 
Secret Ingredients: You will often find a couple “secret” ingredients in our recipes. They are optional, however, we think adding them really brings the flavor to the next level. They are ingredients that make people think “mmmm… what is that??”  or make the texture incredible. In this case, (and in the case of any of our other recent baked goods recipes) we suggest adding some Vital Proteins Beef Gelatin to the batter to make these cookies irresistibly soft, while binding them together! If you don’t have any on hand, feel free to use a binding ingredient like xanthan gum to hold the cookie’s shape. 
 
Flour: We often get asked about substituting flours for people that aren’t keto or gluten free. We are definitely not experts. We have grown to like baking as it’s sort of a necessity for our special diet, but we kind of just experiment a lot until we find what works. We usually use almond flour and we find the texture to be closest to regular white flour in our experience, so we imagine subbing 1:1 regular flour would work okay. Again, we aren’t guaranteeing anything. 
 
Affiliate Partnerships: A Full Living is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking products to amazon.com. We only share products we personally love. It doesn’t cost you any extra to shop using our link, but we get a small commission. Here’s our Amazon store so you can shop our favorites! 
 
We are also affiliates for the Vital Proteins company, and we earn a small commission if you buy their products using our link. 

Tools:

Low Carb Pumpkin Chocolate Chip Cookies | Food Photography | Keto Recipes | 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, pumpkin pie spice and beef gelatin (optional) 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. You can press them flat with a spoon if you want them to spread a bit more. 
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: 84 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
  • 1 scoop Vital Proteins beef gelatin (10 grams)
  • 1/2 cup Lily's semi-sweet baking chips (plus more for topping)
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, pumpkin pie spice and beef gelatin. 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. You could also press the cookies down with a spoon to get the shape you want!

  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, 84 calories per cookie/serving. 2 net carbs (5 total carbs - 3 grams fiber = 2 net carbs), 7 grams of fat, 2 grams of protein. We cannot guarantee the accuracy of these macros, and we recommend calculating them on your own, as brands vary. These are provided as a courtesy. 

 

Baking Tips: If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same.  

 

We also think it’s best to crack your eggs into a separate bowl to be able to fish out any egg shells a little easier. 

 

Sweeteners: We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! This goes for if you are not concerned about the sugar content as well. We think the granular sweeteners we use as sugar substitutes measure and taste just like sugar, so we imagine subbing 1:1 would work just fine.   

 

Secret Ingredients: You will often find a couple “secret” ingredients in our recipes. They are optional, however, we think adding them really brings the flavor to the next level. They are ingredients that make people think “mmmm… what is that??”  or make the texture incredible. In this case, (and in the case of any of our other recent baked goods recipes) we suggest adding some Vital Proteins Beef Gelatin to the batter to make these cookies irresistibly soft, while binding them together! If you don’t have any on hand, feel free to use a binding ingredient like xanthan gum to hold the cookie’s shape. 

Flour: We often get asked about substituting flours for people that aren’t keto or gluten free. We are definitely not experts. We have grown to like baking as it’s sort of a necessity for our special diet, but we kind of just experiment a lot until we find what works. We usually use almond flour and we find the texture to be closest to regular white flour in our experience, so we imagine subbing 1:1 regular flour would work okay. Again, we aren’t guaranteeing anything. 

Affiliate Partnerships: A Full Living is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking products to amazon.com. We only share products we personally love. It doesn’t cost you any extra to shop using our link, but we get a small commission.

We are also affiliates for the Vital Proteins company, and we earn a small commission if you buy their products using our link. 

 

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These Low Carb Pumpkin Chocolate Chip Cookies are one of our favorite keto friendly treats of the fall! These soft and chewy cookies are so easy to make and are packed full of chocolate chips with hints of cinnamon and pumpkin pie spice. All of the flavor, without the sugar. Pumpkin lovers will be delighted with these gluten free, 2 net carb cookies. #afulllivingketo #healthyfallrecipes #healthyfalldesserts #lowcarbfallrecipes #lowcarbpumpkincookies
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