Get the Recipe: Chocolate Chip Pumpkin Cookies (keto + low carb)
Soft and Chewy Chocolate Chip Pumpkin Cookies are the perfect gluten free, grain free treat! Each low carb cookie contains about 1 net carb each making it a great keto-friendly snack!
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
Equipment
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.**
Notes
This makes 24 small cookies for me. Each cookie has 1.2 net carbs.
Serving: 1 Nutrition Calculated Per Cookie, Calories: 40kcal, Carbohydrates: 1.8g, Protein: 1.1g, Fat: 1.9g, Sodium: 51mg, Fiber: 0.6g, Sugar: 0.5g
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