yield: 24 prep time: 5 MINUTES cook time: 12 MINUTES total time: 17 MINUTES

These Keto Pumpkin Chocolate Chip Cookies come to about one net carb each! The ultimate low 


  • 1 cup almond flour
  • 1 cup brown sugar monkfruit or Swerve
  • 1 cup canned pumpkin puree (moisture removed, see tips below)
  • 1 egg, beaten
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice
  • 1/2 cup Lilly’s dark chocolate chips
  • 1/4 cup pecan pieces


  1. Preheat oven to 350 degrees F.
  2. While the oven preheats measure out the pumpkin and place it in a paper towel lined bowl, cover with extra paper towels, pressing down lightly. Allow the pumpkin to sit for 10-15 minutes. The paper towels will absorb the extra moisture. Discard the paper towels when moisture has been absorbed.
  3. Once the pumpkin has been dried out, combine all ingredients in a medium size mixing bowl and mix until well combined.
  4. Chill the dough 10 minutes.
  5. Grease a large baking sheet and use a small one inch scoop to scoop the cookie dough.
  6. Lightly press each dough ball down so they spread out evenly as they bake.
  7. Bake for 14-16 minutes. Allow cookies to cool before removing from the baking sheet. **Cookies will be slightly soft when you remove from the oven and firm upon cooling, do not overcook.**


This makes 24 small cookies for me.

Nutrition Information:

 YIELD: 24 SERVING SIZE: 1 cookie