Keto Pumpkin Chocolate Chip Cookies
These Keto Pumpkin Chocolate Chip Cookies come to about one net carb each! The ultimate low carb Fall dessert!
Equipment
Ingredients
- 1 cup almond flour
- 1 cup brown sugar monkfruit or Swerve
- 1 cup canned pumpkin puree moisture removed, see tips below
- 1 egg beaten
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice
- 1/2 cup Lilly's dark chocolate chips
- 1/4 cup pecan pieces
Instructions
- Preheat oven to 350 degrees F.
- While the oven preheats measure out the pumpkin and place it in a paper towel lined bowl, cover with extra paper towels, pressing down lightly. Allow the pumpkin to sit for 10-15 minutes. The paper towels will absorb the extra moisture. Discard the paper towels when moisture has been absorbed.
- Once the pumpkin has been dried out, combine all ingredients in a medium size mixing bowl and mix until well combined.
- Chill the dough 10 minutes.
- Grease a large baking sheet and use a small one inch scoop to scoop the cookie dough.
- Lightly press each dough ball down so they spread out evenly as they bake.
- Bake for 14-16 minutes. Allow cookies to cool before removing from the baking sheet. **Cookies will be slightly soft when you remove from the oven and firm upon cooling, do not overcook.**
Video
Notes
This makes 24 small cookies for me.
Net carbs are 1.2 g per cookie
Nutrition
Serving: 1 cookieCalories: 40kcalCarbohydrates: 1.8gProtein: 1.1gFat: 1.9gSodium: 51.8mgFiber: 0.6gSugar: 0.5g
Tried this recipe?Let us know how it was!