Quick Keto Pumpkin Chocolate Chip Cookies
This recipe is designed to teach everyone how to make quick keto pumpkin chocolate chip cookies
Servings 14 cookies
Calories 41kcal
Ingredients
- 21 grams (3 TBS) coconut flour
- 2 tsp dry pumpkin pie spice mix
- 13 grams (1 TBS) brown sugar substitute I use brown monkfruit sweetener
- 5 grams (1 tsp) baking powder
- 4 TBS room temperature butter, softened
- 61 grams (1/4 cup) pumpkin puree
- 1 large room temperature eggs
- 1/3 cup keto chocolate chips I use Lily's caramel chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Sift the dry ingredients into a large mixing bowl until there are no lumps. Set aside. In a large mixer bowl beat the butter on medium 45 seconds to 1 minute or until smooth.
- Add the remaining wet ingredients. Beat on medium 30 seconds until fully combined. Turn mixer on low. Gradually add the dry ingredients to the wet ingredients. Allow the dry ingredients to beat in after each addition. Once the fully combined, increase speed to medium. Beat for 30 seconds or until a smooth dough forms.
- Scoop dough out 1 TBS at a time and place on the prepared baking sheet. Roll each scoop into a smooth ball. Use the palm of y9ur hand and slightly flatten the top of each dough ball. Leave space between each cookie for an even bake. Place the cookies in the preheated oven and bake 350 degrees for 10 to 15 minutes until golden and firm.
- Remove the cookies from the oven. Allow the cookies to cool on the pan for 10 minutes until firm. Transfer the cookies to a wire rack and allow to cool completely before serving.
Nutrition
Serving: 1cookie | Calories: 41kcal | Carbohydrates: 2g | Protein: 1.6g | Fat: 25g