These fall-flavored Low Carb Keto Pumpkin Cookies With Chocolate Chips are so dense, soft and chewy you won’t believe they’re gluten free and only 100 calories!
What happens when you’re eating some low carb chocolate chip cookies and then VERY ungraceful you spills your pumpkin spice latte ALL OVER THEM?
THESE PUMPKIN CHOCOLATE CHIP COOKIES.
However, I’m tinsy-fibbing about the origin of how they happened. I didn’t spill my PSL onto cookies. I’m just of the mindset that everything should be pumpkin spice-i-fied in the fall: pumpkin spice paleo magic cookie bars, low carb keto pumpkin cheesecake and and pumpkin spice eggless chocolate chip cookies are a few of my favs.
Naturally, my fav almond flour chocolate chip cookies were next.
Why you will LOVE These Cookies
When the fall season rolls around, it means 2 things in the FFF household: all things pumpkin and baked goods! The BEST kind of fall recipe is one that involves BOTH- from vegan pumpkin muffins to pumpkin sugar cookies and beyond, there is something for everyone around here! Today’s recipe is one that will be sure to please everyone in your crew, so give a warm welcome to keto pumpkin chocolate chip cookies! These bad boys bring together the cozy fall spices, pumpkin-y goodness, and better-for-you ingredients to make the most delicious cookies that everyone will love. Not to mention, they are protein packed and sugar free, making them the perfect Keto dessert. What’s not to love?!
Is Pumpkin Keto?
It most certainly is! If you are eyeing up this keto pumpkin chocolate chip cookies recipe but are on the fence due to the pumpkin, it’s all good! Pumpkin happens to be a low carb choice for baking and cooking that can be enjoyed when following the keto diet. It also has a nice, mild flavor that compliments all sorts of baked goods, keto or otherwise!
Now that your stomach is grumbling and you’re ready to devour your very own batch of pumpkin keto cookies, it’s time to pull together everything you need to make them! Here’s the list:
- Unsalted Butter
- Erythritol Sweetener
- Egg Yolk
- Canned Pumpkin
- Almond Flour
- Pumpkin Pie Spice
- Baking Soda
- Stevia Sweetened Chocolate Chip Cookies
Can I use a Different Sweetener?
If you would like to use a different sweetener that you have on hand, I say go for it! For this recipe, I used swerve; however, if you have something else similar such as granulated monkfruit, go ahead and give it a try when making up a batch of low carb keto pumpkin cookies. Of course, I cannot guarantee they will turn out exactly as mine did, but let me know how it goes!
How to make Low Carb Keto Pumpkin Cookies
Preheat your oven and spread out the pecans on a large baking sheet. Toast them until they give off a nutty smell, then pull them from the oven and chop them roughly on a cutting board, setting them aside. Line two baking sheets with parchment paper and set them aside also.
In a large bowl, add the butter and sweetener, beating with an electric hand mixer until just combined. Add in the yolk and pumpkin, beating until just combined, scraping down the sides as needed.
In a separate bowl, add the almond flour, pie spice, soda and salt and mix together. Add the dry ingredients to the wet and mix them together thoroughly. Next, add in most of the chocolate chips and pecans.
Roll the dough into balls, pressing them out on the prepared cookie sheets. Sprinkle the tops with the remaining nuts and chocolate chips. Place the pans in the preheated oven and bake until the edges are just set and starting to turn brown.
Leave the cookies on the pan until they have cooled COMPLETELY. Serve them up and DEVOUR!
Net Carbs Per Cookie
Typically, chocolate chip cookies pack anywhere from a whopping 20-30g of carbs per cookie! BUT, because these are sugar free, they’re only 4 total carbs and 2 net carbs per cookie thanks to the wonderful and magical ingredient that is erythritol sweetener!
Other Recipes You Might Like:
Low Carb Keto Pumpkin Cookies With Chocolate Chips
- 1/2 Cup Pecans, (30g)
- 1/4 Cup Unsalted Butter, at room temperature
- 1/2 Cup Erythritol Sweetner, (I used swerve)
- 1 Egg yolk
- 1/4 Cup Canned Pumpkin
- 1 1/2 Cups Almond Flour, (150g) ) *see notes
- 1 Tbsp Pumpkin Pie Spice
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 Cup Stevia-Sweetened Chocolate Chips
Heat your oven to 350°F and spread the pecans on a small baking sheet. Bake until golden brown and nutty smelling, about 10-13 minutes. Roughly chop and set aside. Line two baking sheets with parchment paper.
In a large bowl, using an electric hand mixer, beat the butter and sweetener and until just combined. Add in the egg yolk and pumpkin and beat for 1 minute, stopping to scrape down the sides as necessary.
In a separate medium bowl, stir together the almond flour, pumpkin pie spice, baking soda and salt. Add it into the pumpkin mixture and stir until well combined. Stir in 2/3 of the chocolate chips and 2/3 of the pecans.
Roll the dough into lightly heaping 1 Tbsp sized balls and place onto the two cookie sheets, pressing out about 1/3 inch thick, pressing the remaining chocolate chips and pecans in the tops
Bake until the tops look just set and the edges just begin to brown (you may need to do one pan at a time, depending on your oven size) about 13 minutes. Let cool completely on the pan (they set up a lot!)
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 3. OLD POINTS: 2
(per cookie based on the recipe making 17)
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