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10 pumpkin chocolate chip cookies on a board with milk, a whisk and chocolate chips on the side

Keto Pumpkin Chocolate Chip Cookies

Keto Pumpkin Chocolate Chip Cookies are soft, chewy and full of cozy spices perfect for fall! Best of all, this recipe is grain free, sugar free, low carb, gluten free and paleo friendly.

Course Dessert
Cuisine American
Keyword chocolate chip cookies, cookies, keto, low carb, paleo, pumpkin, pumpkin chocolate chip cookies, pumpkin cookies
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 12 cookies
Calories 159 kcal
Author Kelly

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine butter (OR softened ghee) with pure pumpkin puree and cashew butter (can also use almond butter). The cashew butter gives these cookies that extra chewiness but you can also try subbing with almond butter, peanut butter, sunflower butter or pumpkin seed butter if you prefer.


  3. Add golden monkfruit sweetener and vanilla extract. Golden monkfruit sweetener acts like brown sugar and gives these cookies that classic soft and chewy texture. I have NOT tested this recipe using SWERVE or STEVIA so your results may be different if you decide to go that route.

    Stir in the almond flour, coconut flour, xanthan gum, baking soda, baking powder, cinnamon and pumpkin pie spice.

    Fold in the chopped chocolate or a sugar free chocolate chips (I like Lily's).

    Use a small cookie scoop to drop dough onto an ungreased baking sheet.

    These cookies DO not spread at all while they’re baking so you’re going to have to gently flatten the dough with your palm or the bottom of a small glass.

    Bake for about 12-13 minutes at 350 F or until slightly golden. Sprinkle with some flaky sea salt, if desired.

    Allow to cook for 10 minutes before transferring to a wire rack.

  4. Fold in the chopped chocolate or a sugar free chocolate chips (I like Lily's).

    Use a small cookie scoop to drop dough onto an ungreased baking sheet.


  5. Use a small cookie scoop to drop dough onto ungreased baking sheet. The cookies do NOT spread much so gently flatten the dough with your hand or the bottom of a small glass.

  6. Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.

    STORE IN THE FRIDGE - these cookies taste even better when you cool them in the fridge overnight. They're perfectly soft and chewy.

Nutrition Facts
Keto Pumpkin Chocolate Chip Cookies
Amount Per Serving (1 g)
Calories 159 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 2g2%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.