Keto Pumpkin Cookies with Chocolate Chips 🎃
Soft, moist, and flavorful cookies bursting with pumpkin and chocolate goodness.
Equipment
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
- 1/2 cup Butter softened
- 1/2 cup Swerve Granular or 3/4 cup for sweeter taste
- 2 tsp Vanilla Extract
- 1 large Egg Yolk
- 1/2 cup Pumpkin Puree strained
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Powder
- 1/2 tsp Xanthan Gum
- 1/4 tsp Salt
- 1 1/2 cups Almond Flour 150g
- 1 cup Keto Chocolate Chips 170g
- Kosher Salt for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using an electric mixer, beat the softened butter, Swerve, egg yolk, and vanilla until smooth and creamy.
- Drain excess liquid from pumpkin puree by squeezing it in paper towels over a bowl until about 1/4 cup remains. Mix the strained pumpkin into the butter mixture.
- Add pumpkin pie spice, baking powder, xanthan gum, salt, and almond flour; stir until combined.
- Gently fold in the chocolate chips with a spatula.
- Form 24 one-inch balls, placing 12 on the baking sheet, then flatten each slightly.
- Bake for 22-24 minutes until lightly browned, flipping sheets halfway.
- Optional: sprinkle with kosher salt. Cool on the sheet for 10 minutes, then transfer to a wire rack.
Notes
Feel free to adjust sweetness by using more or less Swerve. These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
