Keto Pumpkin Spice Chocolate Chip Cookies
Are you ready for the pumpkin season? Keto Pumpkin Spice Chocolate Chip Cookies is one of my favorite flavors to bake with. Keto Pumpkin Spice Chocolate Chip Cookies – You must try this recipe.
When I started to keto and so many fruits and veggies were limited I worried I would miss out on my pumpkin favorites. Fortunately, these Keto Pumpkin Spice Chocolate Chip Cookies are very low carb and fit right into my keto diet!
These Keto Pumpkin Spice Chocolate Chip Cookies come to about two net carbs each! The ultimate low carb Fall dessert!
As you might have guessed, these cookies have an almond flour and pumpkin pie spice. Cookies need a fat, which is usually coconut oil to make them have a nice soft, chewy texture.
If you like this, you can try similar recipes:
- Pumpkin Ginger Cupcakes
- Keto Pumpkin Pudding
- Keto Pumpkin Fudge
- Keto Pumpkin Pie
- Keto Pumpkin Snickerdoodle Cookies
- Low Carb Pumpkin Pancakes
- Low-Carb Pumpkin Cheesecake Bars
- Keto Pumpkin Cheesecake Mousse
- Low Carb Glazed Chocolate Chip Pumpkin Cookies
- Low Carb Pumpkin Cheesecake Pie
- Keto Pumpkin Chia Muffins
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Pumpkin Spice Chocolate Chip Cookies
Course: DessertCuisine: American18
servings10
minutes12
minutes176
kcalAre you ready for the pumpkin season? Keto Pumpkin Spice Chocolate Chip Cookies is one of my favorite flavors to bake with.
Ingredients
- Pumpkin Pie Spice:
1/4 cup cinnamon
2 tablespoons ground ginger
1 tablespoon ground nutmeg
2 teaspoons ground cloves
- Cookies:
3 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
1 teaspoon vanilla extract
1/2 cup liquid stevia
1/2 cup coconut oil
Directions
- Pumpkin Pie Spice:
- Combine all ingredients.
- Instructions:
- Preheat the oven to 375°F. Line a cookie sheet with a silicone baking mat or parchment paper.
- Combine the almond flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl.
- Crack the eggs into a medium mixing bowl. Add the vanilla extract, and whisk to combine. Add the liquid stevia and coconut oil to the egg mixture, whisking as you pour.
- Pour the wet ingredients into the dry ingredients, and beat with a hand mixer until all ingredients are well incorporated.
- Using a rubber spatula, fold the chocolate chips into the batter.
- Use a cookie scoop to drop balls of dough, about 2 tablespoons worth, onto the prepared cookie sheet. Bake for 10 to 12 minutes. Start checking at 10 minutes.
- Let cool for 10 minutes before serving.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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Something went wrong.
Made these for the first time. Taste great.
Thank you.