Looking for a healthy, low carb cookie recipe to add to your baking repertoire? These keto pumpkin chocolate chip cookies are the best. They are slightly chewy and perfectly crumbly with wonderful spicing and bursts of melted chocolate gooeyness!
I love to whip up a quick batch of these low carb cookies at the weekend and take them in a Tupperware if I’m out traveling. They would also make the best snack for your 3 pm afternoon pick-me-up at work.
As the good old cookie monster once said…
What is a friend? A friend is a person to share your last cookie with.
What lucky friend would you make these cookies for?
WHY ARE THESE CHEWY PUMPKIN CHOCOLATE COOKIES BETTER FOR ME?
Regular store-bought cookies contain so much sugar and non-friendly keto flours. These keto chewy pumpkin chocolate cookies are so much better for you because they are made with a low carb sugar substitute (I chose erythritol) that won’t spike your blood sugar levels like regular cookies. They also include almond flour rather than a grain containing flour meaning that each cookie has much lower net carbs. Make sure you choose good quality grass-fed butter as well as it contains up to six times more CLA which will aid your body in burning fat.
WHERE CAN I BUY SUGAR-FREE CHOCOLATE CHIPS?
Lilly’s are a good choice for sugar-free chocolate chips but if you don’t have access to these, I recommend:
90% dark chocolate (Lindt)
100% baking chocolate
TOP TIPS TO MASTER THESE KETO PUMPKIN CHOCOLATE CHIP COOKIES
Melt the butter – Make sure the butter is melted and cooled to room temperature before mixing.
Room temperature – Make sure the egg, as well as the butter, are at room temperature.
Mix all the dry ingredients together first – This will ensure that the xanthan gum and baking powder are evenly distributed through the mix creating a more even cookie.
Almond flour – Choose regular almond flour over super fine. Superfine works but the cookies will be flatter.
WANT MORE COOKIE RECIPES FROM FAT FOR WEIGHT LOSS?
If you love these keto chewy pumpkin chocolate chip cookies, I’d definitely recommend giving the following recipes a try:
Keto Pumpkin Chocolate Chip Cookes
- 1/3 cup unsalted grass-fed butter melted
- 1/3 cup powdered erythritol
- 1 large egg room temperature
- 1/2 tsp sugar free vanilla extract
- 1/4 cup 100% pumpkin puree
- 1.5 cups almond flour
- 1 tsp pumpkin pie spice or cinnamon
- 1/2 tsp gluten free baking powder
- 1/2 tsp xanthan gum or 1/4 tsp grass-fed gelatin
- 1/4 tsp sea or Pink Himalayan salt
- 3/4 cup sugar free chocolate chips or 90% dark chocolate or 100% baking chocolate chopped into small chunks
- Preheat the oven to 355 F/180 C/160 fan.
- Place the melted butter and erythritol in a mixing bowl and beat using an electric whisk until combined and pale in colour. I use powdered erythritol for a nongrainy cookie but you can use granulated if you prefer.
- Add the egg and vanilla, and beat on low for 15 seconds. Stir in the pumpkin puree with a spatula.
- Place the almond flour, pumpkin spice, baking powder, xanthan gum and salt in a bowl, and mix to combine.
- Add the dry ingredients to the wet and stir to combine using a spatula. Stir in the chocolate chips. You may need to get your hands involved here!
- Divide the dough into 12 balls using a small ice cream scoop.
- Place on a greaseproof lined baking tray and bake for 8 minutes; gently press the balls with the back of a spoon to flatten. Continue baking for another 7 minutes.
- Allow to cool on the baking tray before lifting onto a wire rack to fully cool. The cookies will be slightly fragile whilst hot but will firm up as they cool so resist the urge to overcook them! Store in an airtight Tupperware for up to 4 days.