Keto Pumpkin Chocolate Chip Cookies are low carb, sugar free, and totally delicious. The perfect snack is staring right at you!
What happens when you’re eating some low carb chocolate chip cookies and then VERY ungraceful you spills your pumpkin spice latte ALL OVER THEM?
THESE PUMPKIN CHOCOLATE CHIP COOKIES.
However, I’m tinsy-fibbing about the origin of how they happene. I didn’t spill my PSL onto cookies. I’m just of the mindset that everything should be pumpkin spice-i-fied in the fall: pumpkin spice paleo magic cookie bars, pumpkin spice palmiers and pumpkin spice oatmeal cookies are a few of my favs.
Naturally, my fav almond flour chocolate chip cookies were next.
Fun fact: totally not lying about the lack of grace. Mr. FFF doesn’t allow me to buy white shirts anymore because “they will only be white for 5 minutes.” *Shifty eyes*
This spicy-sweet and TOTALLY fall-appropriate little keto cookie recipe is what I imagine the love child of a CAKEY chocolate chip cookie AND a DENSE and SO CHEWY chocolate chip cookie would taste like.
IF you wrapped it in a chunky sweater, cute scarf and gave it very stylish boots. ß Because FALL flavored.
Keep up with me, my cookie monster internet friends.
The edges are addictingly crisp, with crunchy-texturey pecans peeking out of each golden brown, drippy chocolate-studded top. And the insides? Just this happy-cookie-marriage-trifecta of denseness, chewiness and just a LITTLE bit of cake-ynesss.
I DIE. THEY ARE SO GOOD.
I dare you to eat just two cause, PREDICTION, two will slowly blur into three, which will ever so easily fade into four, and before you even know it you will wake up lying in the middle of your kitchen floor, bleary eyed and in some kind of pumpkin-spiced cookie coma stupor-bliss.
ALL AT THE SAME TIME.
Not that it happened to me, or anything. Just guessing.
*Shifty eyes. The sequel*
How many carbs are in chocolate chip cookies?
Typically, chocolate chip cookies pack anywhere from a whopping 20-30g of carbs per cookie!
BUT, because these are sugar free LOW CARB KETO chocolate chip cookies, they’re only 4 total carbs and 2 net carbs per cookie thanks to the wonderful and magical ingredient that is erythritol sweetener (or monkfruit if you prefer!)
Although they’re sugar free, they’re still BLISSFULLY balanced with sweetness, spiciness and ooey-gooey melty chocolate BURSTS in each mouthful W-I-T-H a little CRUNCH from toasty pecans.
If seasons were edible, these cookies would honestly be exactly what Autumn would taste like, I’m sure of it.
But what if I want normal keto chocolate chip cookies?
If you’re anti-pumpkin spice (who are you?) you could 100% leave out the pumpkin pie spice and pecans from this recipe. POOF! Totally “normal” sugar free CHEWY chocolate chip cookies.
You could even get crazy and switch up the nuts. Feeling peanut chocolate chip? YOU CAN DO IT. Maybe almonds are more your jam? WHY NOT.
It’s a multi-purpose chocolate chip cookie recipe that has horizons beyond your WILDEST dreams.
Still gonna be straight up with you though:
I’ll forever and always be on team pumpkin spice.
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Keto Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup Pecans (30g)
- 1/4 cup Unsalted Butter at room temperature
- 1/2 cup Erythritol Sweetner (I used swerve)
- 1 Egg Yolk
- 1/4 cup Canned Pumpkin
- 1 1/2 cups Almond Flour (150g) *see notes
- 1 tablespoon Pumpkin Pie Spice
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 cup Stevia-Sweetened Chocolate Chips
Instructions
- Heat your oven to 350°F and spread the pecans on a small baking sheet. Bake until golden brown and nutty smelling, about 10-13 minutes. Roughly chop and set aside. Line two baking sheets with parchment paper.
- In a large bowl, using an electric hand mixer, beat the butter and sweetener and until just combined. Add in the egg yolk and pumpkin and beat for 1 minute, stopping to scrape down the sides as necessary.
- In a separate medium bowl, stir together the almond flour, pumpkin pie spice, baking soda and salt. Add it into the pumpkin mixture and stir until well combined. Stir in 2/3 of the chocolate chips and 2/3 of the pecans.
- Roll the dough into lightly heaping 1 Tbsp sized balls and place onto the two cookie sheets, pressing out about 1/3 inch thick, pressing the remaining chocolate chips and pecans in the tops
- Bake until the tops look just set and the edges just begin to brown (you may need to do one pan at a time, depending on your oven size) about 13 minutes. Let cool completely on the pan (they set up a lot!)
- DEVOUR!
Notes
- Please weigh your flour to ensure accurate results.