Low Carb Chocolate Chip Pumpkin Cookie Recipe
Keto chocolate chip pumpkin cookies are thick and chewy thanks to their main ingredient, pumpkin. These cookies many the perfect treat to have as a snack or after dinner during especially during the Fall months when pumpkin is in season.
A low carb pumpkin cookie uses low carb flour and sugar free sweeteners to make up the bulk of the cookie. My favorite low carb flour to use for keto baking are almond flour and coconut flour. I feel the combination of the two creates a similar taste and consistency to regular wheat flour.
Keto Approved Sugar Free Chocolate Chips
I add sugar free chocolate chips to this keto cookie recipe, but you can omit them if you want a chocolate free version or you don’t have low carb approved baking chips on hand. There are a few different types of sugar free chocolate chips on the market.
Is Pumpkin Keto Approved?
Pumpkin does have a higher carbohydrate amount that other vegetables; however you can still have pumpkin in small amounts on the keto diet. This entire low carb cookie recipe calls for less than a cup of pumpkin which contributes to less than 10 grams of carbs for the entire 36 cookies.
The pumpkin used to make these pumpkin cookies is canned pumpkin puree. You can find it at the grocery store in the baking or canned vegetable aisle. Make sure to pay attentino to label and not get the can that says “pumpkin pie filling”. This is type is loaded with sugar and comes presweetened and seasoned. It needs to say 100% pumpkin puree and have pumpkin as the only listed ingredient.
Eggless Keto Cookie
If you are sensitive or allergic to eggs, this keto cookie recipe can be made without eggs. The pumpkin the recipe provides enough volume and helps to hold the ingredients together without the use of eggs.
Sweetner Options for Keto Pumpkin Cookies
The recipe calls for both golden monk fruit and erythritol. I like to use golden monkfruit in this recipe because it adds a caramelized sugar flavor to this keto cookie recipe. The golden monk fruit I use is by Lakanto. The erythritol I use in my keto baking is by Swerve; however, you can use any non sugar sweetener you would like as long as it measures cup for cup with sugar.
Keto Pumpkin Cookie Storage
Store keto pumpkin cookies in an air tight container at room temperature. The sweeteners used in low carb baking don’t hold onto moisture as well as regular sugar, so they tend to dry out if left uncovered.