These Low Carb Pumpkin Chocolate Chip Cookies taste super indulgent, but are sugar free, gluten free and only 2 net carbs per cookie!
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. 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 could also press the cookies down with a spoon to get the shape you want!
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.
Serve warm and enjoy!
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.