We’re in the thick of fall and you know what that means – pumpkin spice is out and proud! Not only are these cookies quintessential fall, but they up their game even more with the addition of delicious dark chocolate chunks! What’s more, these bad boys are Keto friendly (yay!). The use of pumpkin spice in these cookies just puts you right in the fall mood. The almond flour make these cookies beautifully soft, moist, and delicious! They’re the perfect finish to any meal.
Enjoy with your favorite warm, fall drink (maybe a Pumpkin Spiced Latte if you’re really a pumpkin lover!) and try not to eat the whole batch!
Pumpkin Chocolate Chunk Keto Cookies
Ingredients:
1/4 cup Organic Pumpkin Puree
1/4 cup Butter, at room temperature
1 cup Almond Flour
1/4 cup Swerve (or your favorite sugar-free sweetener in powdered form)
1 large Egg
1/2 teaspoon Baking Powder
1/2 teaspoon Pumpkin Pie Spice (you can find this at Target or Trader Joe’s)
1/2 teaspoon Pure Vanilla Extract (no imitation extract here!)
1/3 cup Lily’s Dark Chocolate, chopped into chunks
Step 1:
Preheat oven to 350 degrees F. In a medium bowl, mix together pumpkin puree and butter until soft.
Step 2:
Add almond flour, Swerve, egg, baking powder, pumpkin pie spice, and vanilla extract and mix until all ingredients are combined. Fold in chocolate chunks.
Step 3:
Line baking sheet with parchment paper. Using a tablespoon, add a dollop of cookie dough to your pan (you should have enough dough for approximately 14 cookies). Gently press cookies down with a fork.
Step 4:
Bake cookies for 20-25 minutes. The bottoms will be golden brown when ready. Enjoy!
Makes 14 cookies
100 calories | 9g Fat | 3g net Carbs | 3g Protein
Recipe adapted from drberg.com
