Easy Recipes: Keto Pumpkin Chocolate Chip Cookies
These easy recipes for keto pumpkin chocolate chip cookies are soft, chewy, and perfect for fall cravings without the carbs.
Servings: 18 cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated Swerve sweetener
- 1/3 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sweetener until fluffy.
- Add the pumpkin puree, egg, and vanilla extract. Mix well.
- In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
- Fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet.
- Flatten slightly and bake for 12–14 minutes until the edges are golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.