Keto Chocolate Chip Pumpkin Cookies
These easy keto chocolate chip pumpkin cookies are amazing! Made with a few easy to find ingredients, these soft, fluffy chocolate chip pumpkin cookies are an amazing low carb snack for the fall.
Ingredients for chocolate chip pumpkin cookies
¾ cup coconut flour
¼ cup pumpkin puree
1 tsp baking powder
½ cup butter, softened
4oz. cream cheese
1 tsp vanilla
1 tsp pumpkin pie spice
¾ cup powdered Erythritol
½ cup dark chopped chocolate or chocolate chips, sugar-free
3 eggs
Topping:
½ cup powdered Erythritol
4 tbsp heavy cream
Orange extract and orange food coloring
How to make keto chocolate chip pumpkin cookies
To make these pumpkin cookies, gather your ingredients in one place.
Next in a medium mixing bowl, combine coconut flour, baking powder, and pumpkin pie spice.
In a separate bowl, beat butter and Erythritol. Add vanilla and cream cheese and beat until smooth.
Beat in eggs, one at the time, then whisk in pumpkin puree.
Fold in the dry ingredients and stir until the dough is made.
Next, add in the sugar-free chocolate chips (or chopped dark chocolate)
Once this is done, preheat the oven to 350F and line a baking sheet with parchment paper.
Drop the dough by a tablespoon on a baking sheet. Flatten each chocolate chip cookie and bake for 20 minutes.
While the cookies are baking, make the topping by combining the topping ingredients in a bowl.
Once the cookies are baked, drizzle the topping over the cooled cookies.
Once the icing is firm you can serve and enjoy your Keto chocolate chip pumpkin cookies.
More keto recipes
Keto pumpkin cookies
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Keto Chocolate Chip Pumpkin Cookies
These easy keto chocolate chip pumpkin cookies are amazing! Made with a few easy to find ingredients, these soft, fluffy chocolate chip pumpkin cookies are an amazing low carb snack for the fall.
Ingredients
- ¾ cup coconut flour
- ¼ cup pumpkin puree
- 1 tsp baking powder
- ½ cup butter, softened
- 4oz. cream cheese
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- ¾ cup powdered Erythritol
- ½ cup dark chopped chocolate or chocolate chips, sugar-free
- 3 eggs
- ½ cup powdered Erythritol
- 4 tbsp heavy cream
- Orange extract and orange food coloring
Instructions
1. In a medium mixing bowl, combine coconut flour, baking powder, and pumpkin pie spice.
2. In a separate bowl, beat butter and Erythritol. Add vanilla and cream cheese.
3. Beat until smooth.
4. Beat in eggs, one at the time. Whisk in pumpkin puree.
5. Fold in the dry ingredients and stir until the dough is made.
6. Preheat oven to 350F. Line a baking sheet with parchment paper.
7. Drop the dough by a tablespoon on a baking sheet. Flatten each cookies and bake for 20 minutes.
8. Make the topping; combine all ingredients in a bowl.
9. Drizzle the topping over the cooled cookies.
10. Once the icing is firm you can serve and enjoy them.
Nutrition Information:
Amount Per Serving: Calories: 14.4Total Fat: 14.4gSaturated Fat: 8,7gSodium: 100mgCarbohydrates: 3.9gNet Carbohydrates: 2gFiber: 1.9gSugar: 0.3gProtein: 2.9g
