Dessert - Keto pumpkin chocolate chip cookies recipes

Author: Clayton Amaral  

Perfectly soft and scrumptious Keto Pumpkin Chocolate Chip Cookies are sweet and decadent made low carb, dairy free and without sugar. These Keto Pumpkin Chocolate Chip Cookies come to about one net carb each!

Keto Pumpkin Chocolate Chip Cookies

These Keto Pumpkin Chocolate Chip Cookies come to about one net carb each! The ultimate low carb Fall dessert!
Provided by: Annie
Total time: 17 minutes
Cook time: 12 minutes
Prep time: 5 minutes
Yields: 24 servings
Cuisine: Comfort Food
Number of ingredients: 9

Ingredients:

• 1 cup almond flour
• 1 cup brown sugar monkfruit or Swerve
• 1 cup canned pumpkin puree (moisture removed, see tips below)
• 1 egg, beaten
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin spice
• 1/2 cup Lilly's dark chocolate chips
• 1/4 cup pecan pieces

Nutrition:

• Calories: 40 calories
• Carbohydrate: 1.8 grams carbohydrates
• Fat: 1.9 grams fat
• Fiber: 0.6 grams fiber
• Protein: 1.1 grams protein
• Serving Size: 1 cookie
• Sodium: 51.8 grams sodium
• Sugar: 0.5 grams sugar

How to cook:

1. Preheat oven to 350 degrees F.
2. While the oven preheats measure out the pumpkin and place it in a paper towel lined bowl, cover with extra paper towels, pressing down lightly. Allow the pumpkin to sit for 10-15 minutes. The paper towels will absorb the extra moisture. Discard the paper towels when moisture has been absorbed.
3. Once the pumpkin has been dried out, combine all ingredients in a medium size mixing bowl and mix until well combined.
4. Chill the dough 10 minutes.
5. Grease a large baking sheet and use a small one inch scoop to scoop the cookie dough.
6. Lightly press each dough ball down so they spread out evenly as they bake.
7. Bake for 14-16 minutes. Allow cookies to cool before removing from the baking sheet. **Cookies will be slightly soft when you remove from the oven and firm upon cooling, do not overcook.**

Notes: Keto Chocolate Chip Pumpkin Cookies Recipe, Instructions: Pre-heat oven to 375 degrees. Prepare a baking sheet with parchment paper or a baking mat. Using a mixer, mix together softened butter, Swerve, egg, and vanilla …

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keto pumpkin chocolate chip cookies

PUMPKIN CHOCOLATE CHIP COOKIES Keto Low Carb Recipe

Oh My Goodness. We are so Very Blessed! The Utah food bank helps so many people, and they are helping even more during this Crazy pandemic. We are so bles

Keto Pumpkin Chocolate Chip Cookies

Soft and chewy pumpkin cookies that are an easy-to-bake treat!
Provided by: Lina D (Hip2Save Sidekick)
Total time: 33 minutes
Cook time: 18 minutes
Prep time: 15 minutes
Yields: 24 items
Cuisine: American
Number of ingredients: 12

Ingredients:

• 1/2 cup butter, softened (room temperature)
• 3/4 cup Swerve granular
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 3/4 cup Lily's sugar free chocolate chips
• kosher salt for topping (optional)

How to cook:

1. Pre-heat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
2. Using a hand mixer, beat together softened butter (do not melt or heat the butter), Swerve granular, egg, and vanilla extract until combined and creamy. Mix in pumpkin puree and pumpkin pie spice.
3. Add in almond flour, baking powder, xanthan gum, and salt.
4. Mix ingredients using a spoon until a dough forms. Mix in chocolate chips last.
5. Divide dough into 24 balls and flatten each one a little using the back of a spatula. (The dough won't spread much unless flattened a bit.)
6. Bake for 18 minutes or until slightly browned and cooked through.
7. Allow cooling on the baking sheet for 7-10 minutes then transfer to a cooling rack and let cool further. Sprinkle the top with a little salt (optional). Enjoy!

Notes: Keto Pumpkin Chocolate Chip Cookies, 3/4 cup sugar free chocolate chips. Pre-heat oven to 375 degrees. Prepare a baking sheet with parchment paper or a baking mat. Using a mixer, mix together softened butter, Swerve, egg, …

Keto Pumpkin Chocolate Chip Cookies

Perfectly soft and scrumptious Keto Pumpkin Chocolate Chip Cookies are sweet and decadent made low carb, dairy free and without sugar.
Provided by: Oscar
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 18 servings
Cuisine: American
Number of ingredients: 7

Ingredients:

• 2 large eggs
• 3/4 cup pumpkin puree
• 1 1/4 cup swerve brown sugar
• 1 tsp baking soda
• 1/2 tsp pumpkin pie spice
• 1.5 cups almond flour
• 1 cup Chocolate Chips (sugar free)

Nutrition:

• Serving Size: 1 cookie
• Calories: 82 kcal
• Fat: 7 g
• Carbohydrate: 2 g
• Fiber: 2 g
• Protein: 3 g
• Sugar: 1 g

How to cook:

1. Preheat oven to 350°F
2. In a large mixing bowl, whisk together the pumpkin puree and the eggs
3. Add in the swerve brown sugar, baking soda and pumpkin pie spice. Mix until well combined.
4. Mix in the almond flour until combined
5. Add the chocolate chips and give it one last mix until chips are evenly incorporated
6. Line 2 baking sheets with parchment paper and scoop out the cookie dough into 1.5-2" balls using an ice cream scoop or large spoon. Each baking sheet can fit roughly 6-8 balls. Leave room in case they spread a little.
7. Top each cookie with 3 chocolate chips (optional)
8. Bake in the oven at 350°F for 12-15 minutes or until bottoms of cookies are golden brown. Allow to cool in pan for 10 minutes and then gently move to cooling rack.

Notes: PUMPKIN CHOCOLATE CHIP COOKIES Keto Low Carb Recipe, Oh My Goodness. We are so Very Blessed! The Utah food bank helps so many people, and they are helping even more during this Crazy pandemic. We are so bles

SUGAR FREE & KETO PUMPKIN CHOCOLATE CHIP COOKIES

Moist, full of nutrients and deliciously moreish. This is a cookie to die for.
Provided by: Antya
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: Ketogenic. Sugar Free. Dairy Free. Low Carb. LCHF. Gluten Free. Grain Free.
Number of ingredients: 16

Ingredients:

• 1 large egg
• 80g erythritol (U.S. option HERE)
• ¼ tsp pure stevia powder (U.S. option HERE)
• 1 tsp vanilla extract (U.S. option HERE)
• ¼ tsp fine Himalayan pink salt (U.S. option HERE)
• 50g extra virgin olive oil (U.S. option HERE)
• 130g pumpkin purée (U.S. option HERE) (see recipe notes for home-made option)
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• a pinch of ground cloves
• a pinch of dry ground ginger
• ½ tsp xanthan gum (U.S. option HERE)
• 1 tsp baking powder
• 50g fine coconut flour (U.S. option HERE)
• 10g oat fibre (U.S. option HERE)
• 40g sugar free chocolate chips (I used 100% dark chocolate - chopped; U.S. option HERE)

Nutrition:

• Serving Size: 1 cookie
• Calories: 94 calories
• Fat: 7.5g
• Carbohydrate: 1.3g
• Protein: 2g

How to cook:

1. using an electric hand whisk (U.S. option HERE), whip egg, sweeteners and vanilla extract until foamy and doubled in size, then add extra virgin olive oil and whisk again until emulsified.
2. incorporate pumpkin purée and all other dry ingredients, adding chocolate last.
3. pre-heat oven to 160°C fan (180°C static).
4. the cookie dough will be quite wet and sticky, so I recommend wearing food-grade disposable gloves (U.S. option HERE) to form 12 balls.
5. place dough balls over an oven rack lined with either non-stick baking paper or a silicone baking mat (U.S. option HERE) and flatten them to cookie size (about 5cm diameter and ½cm high).
6. bake for 12-14 minutes then remove from oven and let cool completely before handling.

Notes: Keto Pumpkin Cookies | Low Carb, Preheat oven to 350 degrees F. In a large mixing bowl, beat egg yolk then whisk in melted & cooled butter or softened ghee with pure pumpkin puree and cashew butter. Add …