keto pumpkin chocolate chip cookies with milk on white background
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5 from 2 votes

Keto Pumpkin Chocolate Chip Cookes

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!
Course Dessert
Cuisine American, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian
Keyword keto pumpkin chocolate chip cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 Cookies
Calories 186kcal
Author FatForWeightLoss (Aaron Day)

Ingredients

  • 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

Instructions

  • 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.
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Nutrition Facts
Keto Pumpkin Chocolate Chip Cookes
Amount Per Serving
Calories 186 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 31mg10%
Sodium 56mg2%
Potassium 17mg0%
Carbohydrates 8g3%
Fiber 5g21%
Sugar 1g1%
Protein 4g8%
Vitamin A 977IU20%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
Do You Know Your Macros?Check out my free personalised macro calculator

Notes

TOP TIPS TO MASTER THIS RECIPE
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.
Xanthan gum - Leaving it out still tastes nice but the cookies will be flat. You could try substituting grass-fed gelatin if you don’t like xanthan gum. I’d estimate 1/4 tsp but I haven’t tried this.
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