Keto Pumpkin Chocolate Chip Cookies
These Keto Pumpkin Cookies with Chocolate Chips are super indulgent, yet sugar free, gluten free and only 3 net carbs per cookie! Soft and chewy with plenty of chocolate, pumpkin and warm fall spices!
Servings: 18 cookies
Calories: 157kcal
Ingredients
- 8 tablespoons unsalted butter, melted and cooled (1 stick)
- ⅔ cup brown sugar replacement (128 grams)
- ⅔ cup pumpkin puree (160 grams)
- 2 teaspoons vanilla extract
- 2 whole eggs, room temperature
- 2 cups almond flour, sifted (224 grams)
- 3 tablespoons coconut flour (25 grams)
- ½ teaspoon xanthan gum (optional, but recommend to keep the cookie from crumbling)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1.5 teaspoon pumpkin pie spice
- ¾ cup sugar free chocolate chips (132 grams)
Instructions
- Preheat your oven to 325°F. Line a baking sheet with parchment paper. Cream together your melted and cooled butter with sweetener for 3 minutes.
- Add in pumpkin puree and vanilla extract and cream together for 10 minutes, until the mixture is light and fluffy. Add in your eggs one by one, mixing until just combined.
- Sift in the almond flour, baking soda, salt, pumpkin pie spice and xanthan gum. Fold with a rubber spatula until combined. Gently fold your chocolate chips into the batter.
- Using a cookie scoop or spoon, form 18 equal sized balls, rolling to form a smooth, even shape. Use a piece of parchment to press the cookies flat, or leave them in a round ball shape if you prefer them denser.
- Put in oven and bake for 17-20 minutes, until they no longer appear wet but are still soft. Keep a close eye on them at the 14 minute mark, because they can burn or overcook quickly. You can sprinkle the cookies with sea salt right out of the oven if desired. Let them cool for at least 15 minutes to allow the cookies to "set up" before consuming.
- Store in an airtight container at room temperature for up to 2 days, then transfer to the fridge where they will keep for an additional 3 days. You can also solely store them in the fridge for 7 days.
Notes
- Use your favorite sugar free sweetener.
- Use any chocolate chip you want, just note that it may affect the carb count.
- Xanthan gum is highly recommended, as it binds the cookies together since they are gluten free.
- Please note that these cookies will not spread much, so if you want them to be a more traditional shape, make sure to press them down with a piece of parchment and form them into a circle before baking.
- Sea salt is optional, but make sure to sprinkle the cookies when they are fresh out of the oven so the salt adheres if using some.
Nutrition
Calories: 157kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 204mg | Potassium: 22mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1569IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg