As the leaves change color and the air turns crisp, it’s time to embrace the cozy flavors of autumn. And what better way to do that than with a batch of warm, gooey pumpkin chocolate chip cookies? But wait, you might be thinking, “Cookies on a keto diet? Is that even possible?”
Well, get ready to have your mind blown because these keto pumpkin chocolate chip cookies are not only possible, but they’re also insanely delicious! By using low-carb ingredients like almond flour and Swerve brown sweetener, I created a cookie that’s both keto-friendly and packed with all the flavors of fall.
These cookies are sure to become a new favorite in your household, whether you’re following a keto diet or just looking for a healthier twist on a classic treat. Trust us, one bite and you’ll be hooked! 🎃
👍 Why You’ll Love This Recipe
Guilt-Free Indulgence- These keto pumpkin chocolate chip cookies offer a delightful treat without the guilt that comes with traditional high-carb desserts. By using low-carb ingredients like almond flour and Swerve brown sweetener, you can savor the rich flavors of pumpkin and chocolate while staying true to your keto lifestyle.
Perfect Fall Flavors– The warm, comforting aroma of pumpkin pie spice fills your kitchen as these cookies bake, evoking memories of cozy autumn days. The combination of pumpkin puree and chocolate chips creates a harmonious balance of flavors that will make your taste buds dance with delight.
Easy to Make- One of the best things about this recipe is its simplicity. Even if you’re not an experienced baker, you can whip up a batch of these delectable cookies with ease. The straightforward instructions and minimal prep time make this recipe accessible to everyone.
✨ Recipe Ingredients
To make these keto pumpkin chocolate chip cookies you will need:
- 3/4 cup Pumpkin Puree
- 2 large Eggs
- 1 1/4 cup Swerve Brown Sweetener
- 1 1/2 cups Almond Flour
- 1 teaspoon Baking Soda
- 3/4 teaspoon Pumpkin Pie Spice
- 1 cup Chocolate Chips (low carb / keto friendly)
👨🍳 How To Make
Follow my recipe and make the best low carb pumpkin chocolate chip cookies:
Step 1
Start by preheating the oven to 350°F (180°C). Then, in a large mixing bowl, whisk the pumpkin puree and the eggs.
Step 2
Add the Swerve brown sugar, pumpkin pie spice, and baking soda. Mix well. Then, mix in the almond flour and make sure everything is well combined.
Step 3
Add the chocolate chips and mix again.
Step 4
Line 2 baking sheets with parchment paper. Scoop out the dough into 2″ balls using an ice cream scoop. The cookies will spread a bit, so keep that in mind. Top each cookie with chocolate chips.
Step 5
Bake in the oven for 13-15 minutes until the bottoms of the cookies turn golden brown. Let the cookies cool for 10 minutes and then remove them to a cooling rack. Enjoy!
💡Tips
1. Allow the Cookies to Cool Properly
Once your keto pumpkin chocolate chip cookies are done baking, it’s important to let them cool properly before removing them from the baking sheet. The cookies will be soft and fragile when they first come out of the oven, and trying to move them too soon can cause them to break or crumble.
Let the cookies cool on the baking sheet for about 10 minutes, which will allow them to set up and firm up slightly.
2. Mix the Dough Thoroughly
To ensure that your keto pumpkin chocolate chip cookies have a consistent texture and flavor, it’s important to mix the dough thoroughly. Start by whisking the pumpkin puree and eggs until they’re well combined.
Then, add the Swerve brown sugar, pumpkin pie spice, and baking soda, and mix until the ingredients are evenly distributed. When adding the almond flour, make sure to mix until there are no visible lumps and the dough is smooth.
Finally, fold in the chocolate chips, ensuring that they’re evenly distributed throughout the dough.
You’ll Love These Recipes Too
Make sure to check out these great keto cookie recipes too:
- Keto Walnut Cookies
- Keto Lemon Cookies
- Keto Oatmeal Cookies
- Keto English Toffee
- Keto Nutter Butter Cookies
Keto Pumpkin Chocolate Chip Cookies
- 3/4 cup Pumpkin Puree
- 2 large Eggs
- 1 1/4 cup Swerve Brown Sweetener
- 1 1/2 cups Almond Flour
- 1 teaspoon Baking Soda
- 3/4 teaspoon Pumpkin Pie Spice
- 1 cup Chocolate Chips (low carb / keto friendly)
- Start by preheating the oven to 350°F (180°C). Then, in a large mixing bowl, whisk the pumpkin puree and the eggs.
- Add the Swerve brown sugar, pumpkin pie spice, and baking soda. Mix well. Then, mix in the almond flour and make sure everything is well combined.
- Add the chocolate chips and mix again.
- Line 2 baking sheets with parchment paper. Scoop out the dough into 2″ balls using an ice cream scoop. The cookies will spread a bit, so keep that in mind. Top each cookie with chocolate chips.
- Bake in the oven for 13-15 minutes until the bottoms of the cookies turn golden brown. Let the cookies cool for 10 minutes and then remove them to a cooling rack. Enjoy!
These cookies are soooooooooooooo tasty!