Keto Recipe: Keto Pumpkin Chocolate Chip Cookies

Keto Pumpkin Chocolate Chip Cookies

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  1. Bringing out the fall desserts again. These are one of my go-to’s if I need something easy for a party or to bring to a family event. They aren’t super hard to make and are a nice twist on classic chocolate chip cookies. They have crispy edges and a nice soft centre.

    **Full Written Recipe with step-by-step photo instructions, tips and printable copy:** [****](

    # Keto Pumpkin Chocolate Chip Cookies

    Serves: 16 cookies


    * 1/4 cup butter melted butter, 60g
    * 1/4 cup pure pumpkin 60g
    * 6 tbsp sukrin brown sugar sweetener 72g (see tips for how to sub this if you don’t have it)
    * 5 tbsp allulose sweetener 66g (or 1/4 cup powdered monkfruit/erythritol sweetener)
    * 1 egg room temperature
    * 1 tsp vanilla extract
    * 1 1/4 cup almond flour 140g
    * 1/4 cup coconut flour 28g
    * 1 tsp xanthan gum
    * 3/4 tsp baking soda
    * 1/2 tsp cinnamon optional
    * 1/2 tsp pumpkin spice optional
    * 1/8 tsp salt (1/4 tsp if using unsalted butter)
    * 9 squares roughly chopped dark chocolate 50g or 1/2 a typical dark chocolate Lindt Bar (I used Camino’s 71% bittersweet baking chocolate)


    1. In a bowl, whisk together your almond flour, coconut flour, xanthan gum, baking soda and salt. Set aside.
    2. In another large bowl, add your melted butter, pumpkin, vanilla extract, Sukrin brown sugar sweetener, allulose and salt. Whisk until well combined.
    3. Next add your egg. Whisk again until smooth.
    4. Add your dry ingredients to the wet ingredients and mix until combined.
    5. Add your chocolate chunks and mix once again just until they are evenly distributed in the batter.
    6. Place your cookie dough in the fridge for 30min. Pre-heat your oven to 330*F part way through this time.
    7. Grease a cookie sheet. Take spoonfuls of dough and place them evenly apart on a sheet.
    8. Bake for 10-12 min or until the edges are just lightly browned but the cookies are still soft. Let them cool for 6 min on the baking sheet, lift them all gently with a spatula just to make sure the bottoms don’t stick, then keeping them on the tray, place them in the freezer to finish cooling for 10-12min (trust me on this!).  Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy your Keto Pumpkin Chocolate Chip Cookies!

    **Serving: 1cookie | Calories: 109kcal | NET Carbohydrates: 1.9g | Protein: 2.9g | Fat: 9.1g | Fiber: 2g**


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