Keto Pumpkin Chocolate Chip Cookies

Soft, chewy, and irresistibly spiced, these Keto Pumpkin Chocolate Chip Cookies are the ultimate low-carb treat for fall and beyond! Made with a blend of almond and coconut flours, they deliver the perfect texture while keeping carbs in check. A luscious combination of pumpkin puree, warm pumpkin pie spice, and sugar-free dark chocolate chips creates a decadent yet guilt-free dessert. Sweetened with keto-friendly erythritol, these cookies are ideal for anyone following a ketogenic or low-sugar lifestyle. Ready in just 30 minutes from start to finish, they make an easy and satisfying snack or dessert for any seasonal gathering. Deliciously indulgent and completely gluten-free, these cookies bring cozy autumn flavors to your keto-friendly kitchen!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 24

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Coconut flour
• 1 teaspoons Baking powder
• 2 teaspoons Pumpkin pie spice
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 0.75 cups Granulated erythritol or keto-friendly sweetener
• 1 teaspoons Pure vanilla extract
• 0.5 cups Pumpkin puree
• 1 large Egg
• 0.75 cups Sugar-free dark chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt. Set aside.

Step 3

In a large bowl, beat the softened butter and granulated erythritol together using an electric mixer on medium speed until light and fluffy, about 2 minutes.

Step 4

Add the vanilla extract, pumpkin puree, and egg to the butter mixture and beat until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.

Step 6

Fold in the sugar-free dark chocolate chips until evenly distributed in the dough.

Step 7

Using a tablespoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.

Step 8

Bake for 12-15 minutes, or until the edges of the cookies are set and lightly golden.

Step 9

Remove from oven and let cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve and enjoy your keto pumpkin chocolate chip cookies!

Nutrition Facts

Serving size	(849.3g)

Amount per serving	% Daily Value*
Calories	2876.6

Total Fat 246.6g	0%
Saturated Fat 110.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 480.3mg	0%
Sodium 1214.4mg	0%
Total Carbohydrate 341.8g	0%
Dietary Fiber 69.3g	0%
Total Sugars 12.0g
Protein 58.1g	0%

Vitamin D 53.8IU	0%
Calcium 425.6mg	0%
Iron 22.5mg	0%
Potassium 1556.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 6.1%

Carbs: 35.8%