Keto Pumpkin Chocolate Chip Cookies

Hey, fellow low carb lifers! Brace yourselves and your taste buds because today, we’re diving into the delicious world of Keto Pumpkin Chocolate Chip Cookies. Picture this – the warm aroma of pumpkin spice wafting through your kitchen, the sweet allure of chocolate chips, and all of it packed into a delightful, guilt-free cookie. If you’ve been yearning for a cozy fall treat without derailing your keto journey, you’re in for a treat! These cookies are about to become your go-to autumn delight, delivering the perfect blend of pumpkin perfection and chocolatey goodness. So, grab your aprons and get ready to whip up a batch of keto-friendly joy that will have you savoring the flavors of the season without a carb in sight. Let’s bake up some autumn magic, one keto pumpkin chocolate chip cookie at a time!

I don’t know about you, but fall weather always gets me in the mood to bake. I love grabbing a warm treat that just came out of the oven to help warm me up. Most cookies are loaded with sugar, but this Keto Pumpkin Chocolate Chip Cookie recipe uses low carb ingredients to help you curb your sugar cravings and help you make this low carb diet a lifestyle you can stick to!

Keto Pumpkin Chocolate Chip Cookies Recipe

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Cook Time 10 minutes mins

Course Dessert

Servings 24 cookies

Ingredients

  

• 3 cups blanched almond flour
• 1/2 cup stevia blend that is cup for cup sugar replacement or sweetener of choice
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons pumpkin puree
• 4 tablespoons grass-fed butter softened
• 4 tablespoons cream cheese softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sugar-free chocolate chips

Instructions

 

• Preheat oven to 350 degrees F, and cover your cookie sheet with parchment paper.
• In a large bowl, combine pumpkin, softened butter, cream cheese, egg, and vanilla.
• In a separate bowl, combine the dry ingredients: almond flour, sugar replacement, pumpkin spice, baking soda, and salt.
• Mix in the dry ingredients into the wet ingredients, and stir until combined.
• Fold in the chocolate chips.
• Drop heaping tablespoons of dough onto cookie sheet, and flatten a bit as the cookies don’t spread while baking.
• Bake for about 12-15 minutes.
• Allow to cool, and enjoy!

Keto Pumpkin Chocolate Chip Cookies Recipe

INGREDIENTS:

3 cups blanched almond flour

1/2 cup stevia blend that is cup for cup sugar replacement or sweetener of choice

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1 teaspoon salt

6 tablespoons pumpkin puree

4 tablespoons grass-fed butter, softened

4 tablespoons cream cheese, softened

2 eggs

1 teaspoon vanilla extract

1 cup sugar-free chocolate chips

INSTRUCTIONS:

Preheat oven to 350 degrees F, and cover your cookie sheet with parchment paper.

In a large bowl, combine pumpkin, softened butter, cream cheese, egg, and vanilla.

In a separate bowl, combine the dry ingredients: almond flour, sugar replacement, pumpkin spice, baking soda, and salt.

Mix in the dry ingredients into the wet ingredients, and stir until combined.

Fold in the chocolate chips.

Drop heaping tablespoons of dough onto cookie sheet, and flatten a bit as the cookies don’t spread while baking.

Bake for about 12-15 minutes.
Allow to cool, and enjoy!

Makes 24 cookies.

If you are ready for more of my favorite keto dessert recipes, grab my free e-book below! I’ll send it straight to your email : )

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