These Low Carb Keto Pumpkin Chocolate Chip Cookies are super indulgent, yet sugar free, gluten free and only 2 net carbs per cookie! Soft and chewy with plenty of chocolate, pumpkin and warm fall spices!
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 10-12 minutes, until they no longer appear wet but are still soft. Be careful, because they can burn or overcook quickly. Let them cool for about 20 minutes before consuming them.
Serve warm and enjoy!
Macros: Makes 18 servings, 1 cookie per serving, 119 calories per serving. 11g fat, 2g protein, 6g total carbs, 4g fiber, making 2g net carbs. 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.