Easy Recipes: Keto Pumpkin Chocolate Chip Cookies
These keto pumpkin chocolate chip cookies are soft, low-carb, and packed with fall flavor.
Servings: 18 cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated monk fruit sweetener
- 1/3 cup pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sweetener until light and fluffy.
- Add the pumpkin purée, egg, and vanilla extract. Mix until well combined.
- Stir in almond flour, coconut flour, baking powder, pumpkin pie spice, and salt until a dough forms.
- Fold in the chocolate chips.
- Scoop dough onto the baking sheet, spacing evenly. Flatten slightly with your hand.
- Bake for 12-15 minutes, or until edges are golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack.