Chewy Keto Chocolate Chip Pumpkin Cookies
A favorite treat to have during the Fall are Keto Chocolate Chip Pumpkin Cookies. These are the chewiest, most delicious low carb pumpkin cookie you will have!
Chewy Keto Chocolate Chip Pumpkin Cookies Recipe Video
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Chewy Keto Chocolate Chip Pumpkin Cookies Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, cold & cut inot pieces
- 1/4 cup golden monk fruit sweetener
- 1/2 cup erythritol
- 1 egg, optional
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla
- 1 cup keto approved chocolate chips
Chewy Keto Chocolate Chip Pumpkin Cookies Directions
Preheat the oven to 325.
Combine dry ingredients
In a medium bowl, combine the dry ingredients - flours, baking powder, baking soda, salt and spices. Whisk until combined and set aside.
Cream butter, cream cheese and egg
In a large bowl, cream together butter, cream cheese, egg - if using, and sweeteners.
Stir in pumpkin puree and vanilla extract and continue to mix until combined.
Mix the dough
Add the dry ingredient to the wet ingredient and mix until combined. Stir in the sugar free chocolate chips.
Scoop 1 inch ball of cookie dough and place on a parchment lined baking try about 1 inch apart. Press down each dough ball with fingers.
Bake at 325 degrees for about 12 minutes or until starting to brown around the edges. Remove from oven, let cool for 2 minutes before transferring to a wire rack to finish cooling.
These were the best keto cookies. Thank you for this delicious recipe
These came out great but are you sure it’s only supposed to make 12 cookies?
It depending on how big you make the cookies. Glad you liked the recipe
These are great! Can you freeze them?
Yes, you can freeze them.