Low Carb Pumpkin Chocolate Chip Cookies
Indulge guilt-free with these irresistible Low Carb Pumpkin Chocolate Chip Cookies, a perfect blend of cozy fall flavors and keto-friendly ingredients! Made with a combination of almond and coconut flour, these cookies boast a soft and chewy texture while staying low in carbs. The natural sweetness of pumpkin puree, paired with warm spices like cinnamon and nutmeg, creates a delightful seasonal treat that's enhanced by bursts of rich low-carb chocolate chips. Quick to prepare and ready in under 30 minutes, these cookies are ideal for sharing during holiday gatherings or enjoying as a wholesome snack. Plus, they store wonderfully, making them a convenient choice for busy lifestyles. Whether you're following a keto diet or simply seeking a healthier dessert option, these pumpkin-packed cookies are sure to satisfy your cravings!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Granulated erythritol
- 1 Egg
- 1 teaspoon Pure vanilla extract
- 0.5 cup Pumpkin puree
- 0.75 cup Low-carb chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, cream together the unsalted butter and granulated erythritol until light and fluffy.
Add in the egg and vanilla extract to the creamed butter mixture and beat until well combined.
Stir in the pumpkin puree until evenly blended.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully incorporated and a dough forms.
Fold in the low-carb chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart.
Gently flatten the tops of the cookies with a spatula or your fingers.
Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.4 g | 281% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 73.8 g | 264% | |
| Total Sugars | 13.6 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 633 mg | 49% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1129 mg | 24% | |
*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.
