Keto Pumpkin Butter Chocolate Chip Cookies

Pumpkin Butter Chocolate Chip Cookies! Perfectly soft and chewy, these cookies are made with almond flour and sweetened with powdered erythritol, making them a delightful low-carb option for pumpkin lovers. The addition of rich dark chocolate chips and aromatic pumpkin pie spice will have your taste buds singing.

These cookies are perfect for a cozy afternoon snack or a guilt-free dessert. Get ready to enjoy a delightful treat that fits seamlessly into your low-carb lifestyle!

Ingredients:

  • 1/4 cup pumpkin puree (canned or fresh)
  • 1 large egg
  • 1 cup almond flour
  • 1/2 teaspoon baking powder (ensure gluten-free if needed)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter (4 tablespoons, at room temperature or grass-fed butter)
  • 1/4 cup powdered erythritol (adjust sweetness to taste)
  • 3/4 cup Lily’s dark chocolate chips (or more/less based on preference)

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.

Step 2: Mix the Wet Ingredients

In a medium mixing bowl, combine the pumpkin puree and butter. Using a hand mixer or a whisk, blend the two until they are well combined and smooth.

Step 3: Combine Dry Ingredients

To the pumpkin and butter mixture, add the almond flour, powdered erythritol, egg, baking powder, and vanilla extract. Mix well until all ingredients are evenly incorporated. The dough should be thick and slightly sticky.

Step 4: Add Chocolate Chips

Gently fold in the dark chocolate chips into the cookie dough. Ensure the chocolate chips are evenly distributed throughout the dough for a deliciously chocolatey experience in every bite.

Step 5: Shape the Cookies

Using a tablespoon or a cookie scoop, divide the dough into 14 tablespoon-sized portions. Place the dough balls on the prepared baking sheet, leaving space between each cookie. Gently press down each cookie scoop with a fork to flatten slightly.

Step 6: Bake

Bake in the preheated oven for 20-25 minutes, or until the bottoms turn a golden brown. Keep an eye on the cookies towards the end of the baking time to prevent over-baking.

Step 7: Cool and Store

Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container at room temperature for up to a week.

Nutritional Information (per cookie, based on 14 cookies):

  • Calories: 100 kcal
  • Total Fat: 9g
  • Saturated Fat: 4g
  • Cholesterol: 25mg
  • Sodium: 40mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 2g
  • Net Carbs: 3g
  • Sugars: 0g
  • Protein: 3g

Tips for Success:

  1. Pumpkin Puree: Ensure you use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that may alter the cookie’s flavor and texture.
  2. Chilling the Dough: For slightly thicker cookies, consider chilling the dough in the refrigerator for 15-30 minutes before baking. This can help the cookies hold their shape better.
  3. Sweetness Adjustment: If you prefer a sweeter cookie, feel free to adjust the amount of erythritol based on your taste preferences.
  4. Storage: These cookies can also be frozen for longer storage. Simply place them in a freezer-safe container, separating layers with parchment paper.

Final Thoughts

These Pumpkin Butter Chocolate Chip Cookies are a delightful way to celebrate the flavors of fall without the guilt. With their soft texture and rich taste, they are sure to become a staple in your low-carb baking repertoire. Enjoy these treats with a warm cup of tea or coffee for the perfect cozy snack!