Imagine sinking your teeth into a warm, gooey chocolate chip cookie that's not only delicious but also completely keto-friendly! These pumpkin chocolate chip cookies are the ultimate autumn treat that proves you don't have to sacrifice flavor while maintaining a low-carb lifestyle. With a perfect blend of seasonal pumpkin spice and rich chocolate chips, these cookies will satisfy your sweet tooth without derailing your health goals.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup erythritol
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup sugar-free chocolate chips
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the almond flour, erythritol, baking soda, cinnamon, and salt. Whisk these dry ingredients together until well incorporated and free of any lumps.
- In a separate medium bowl, beat the egg and pumpkin puree together until smooth and fully combined. The mixture should have a uniform orange color and creamy texture.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until a consistent dough forms. The texture should be slightly sticky but manageable.
- Fold in the sugar-free chocolate chips, distributing them evenly throughout the dough. Use a light hand to prevent overmixing.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading.
- Gently flatten each cookie with the back of a spoon or your fingertips, as keto cookies don't spread as much as traditional cookies during baking.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the center looks set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use fresh, high-quality almond flour for the best texture and flavor. Sifting the flour can help prevent lumps and ensure a smoother dough.
- Make sure your pumpkin puree is well-drained to prevent excess moisture that could make the cookies too soft.
- For extra flavor, consider adding a pinch of nutmeg or pumpkin pie spice to enhance the autumn taste.
- Use a cookie scoop for uniform cookies that bake evenly. This also helps control portion sizes.
- Don't overbake! Keto cookies can dry out quickly, so remove them from the oven when the edges are just turning golden brown.
- Allow cookies to cool completely before storing to maintain their ideal texture and prevent sogginess.
- For best results, use sugar-free chocolate chips specifically designed for keto diets to keep the carb count low.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 3g
Protein: 3g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 15mg
