Keto Pumpkin Cookies Recipe
These tender keto pumpkin cookies studded with sugar free white chocolate chips are destined to become your new favorite fall dessert.
Servings 28 cookies
Calories 179kcal
Ingredients
- 6 tbsp butter softened
- 1/3 cup Swerve Brown
- 1/3 cup Swerve Granular
- 1 large egg room temp
- 1/4 cup pumpkin puree
- 1/2 tsp vanilla extract
- 2 1/4 cups almond flour
- 1 tbsp grassfed gelatin (optional)
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp sugar-free white chocolate chips divided
Instructions
- Preheat the oven to 325F and line two baking sheets with silicone liners or parchment paper.
- In a large bowl, beat the butter with the sweeteners until lightened and fluffy, about 2 minutes. Beat in the egg, pumpkin puree, and vanilla until well combined.
- Add the almond flour, gelatin, pumpkin pie spice, baking soad, and salt and beat until well combined. Stir in 1/4 cup of the white chocolate chips by hand.
- Roll the dough into balls about 1 1/4 inches in diameter and place 3 inches apart on the prepared baking sheets. Press down to about 1/2 inch thick with the palm of your hand. Press the remaining chips into the tops of the cookies.
- Bake about 15 minutes, switching the positions of the two pans partway through baking. The cookies should be golden brown around the edges but still very soft.
- Remove and let cool completely on the pans.
Video
Notes
Storage Information: These keto pumpkin cookies are fine on the counter for up to three days, unless you live in a very humid environment. Store in a covered container.
They can also be refrigerated for up to a week and frozen for several months.
They can also be refrigerated for up to a week and frozen for several months.
Nutrition
Serving: 2cookies | Calories: 179kcal | Carbohydrates: 6.9g | Protein: 4.8g | Fat: 15.9g | Fiber: 3.4g