Looking for a healthy, low-carb cookie to add to your baking repertoire? These keto pumpkin chocolate chip cookies are a fantastic choice. Slightly chewy with a tender crumb, warm spice notes and pockets of melted chocolate, they make a satisfying snack or dessert without the sugar crash.
I often bake a batch on the weekend and pack a few in a Tupperware when I’m traveling. They’re also perfect for a mid-afternoon pick-me-up at the office.
As the cookie monster once put it:
What is a friend? A friend is a person to share your last cookie with.
Who would you share these with?
WHY THESE CHEWY PUMPKIN CHOCOLATE COOKIES ARE BETTER FOR YOU
Store-bought cookies are often loaded with sugar and refined flours. These keto cookies use a low-carb sweetener (I use erythritol) that won’t spike blood sugar, plus almond flour instead of grain-based flour to keep net carbs low. Using good quality grass-fed butter adds flavor and provides higher CLA levels, which some people prefer for a fat-focused eating plan.
CHOOSING SUGAR-FREE CHOCOLATE
Lily’s are a popular brand of sugar-free chips. If those aren’t available, you can use finely chopped high-percentage dark chocolate such as 90% or unsweetened baking chocolate for a very low-sugar alternative.
TOP TIPS FOR PERFECT KETO PUMPKIN CHOCOLATE CHIP COOKIES
Melt the butter – Melt the butter and let it cool to room temperature before mixing.
Room temperature ingredients – Use a room-temperature egg and cooled melted butter so the batter blends evenly.
Combine dry ingredients first – Mixing almond flour, xanthan gum and baking powder together before adding them to the wet ingredients helps distribute the leavening and stabilizer evenly.
Almond flour choice – Regular almond flour works best for structure; superfine almond flour will create flatter cookies.
Xanthan gum – It helps with texture and lift. Omitting it still yields tasty cookies but they will be flatter. If you prefer, you can try substituting about 1/4 tsp grass-fed gelatin, though results may vary.
OTHER RECIPES YOU MAY LIKE
If you enjoy these keto pumpkin chocolate chip cookies, try these other cookie recipes from Fat For Weight Loss for variety and more low-carb baking ideas:
- Keto Chocolate Chip Cookies
- Keto Snickerdoodle Cookies
- Keto Peanut Butter Cookies
- Caramel Peanut Butter Bars
Baking Tip!
Mix all the dry ingredients together first so the xanthan gum and baking powder are evenly distributed — this creates a more consistent cookie texture.
Recipe
Keto Pumpkin Chocolate Chip Cookies
Ingredients
- 1/3 cup unsalted grass-fed butter melted
- 1/3 cup powdered erythritol
- 1 large egg room temperature
- 1/2 tsp sugar-free vanilla extract
- 1/4 cup 100% pumpkin puree
- 1.5 cups almond flour
- 1 tsp pumpkin pie spice or cinnamon
- 1/2 tsp gluten-free baking powder
- 1/2 tsp xanthan gum or 1/4 tsp grass-fed gelatin
- 1/4 tsp sea or Pink Himalayan salt
- 3/4 cup sugar-free chocolate chips or 90% dark or 100% baking chocolate chopped
Instructions
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Preheat the oven to 355°F / 180°C (160°C fan).
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Place the melted butter and powdered erythritol in a mixing bowl and beat with an electric whisk until combined and pale. Powdered erythritol reduces graininess; granulated can be used if preferred.
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Add the egg and vanilla and beat briefly on low. Fold in the pumpkin puree with a spatula.
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Combine almond flour, pumpkin pie spice, baking powder, xanthan gum and salt in a separate bowl.
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Add the dry mix to the wet ingredients and stir with a spatula until combined. Fold in the chocolate chips. Use your hands if needed to get everything evenly mixed.
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Divide the dough into 12 equal balls using a small ice cream scoop.
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Place the balls on a parchment-lined baking tray and bake for 8 minutes. Gently press each ball with the back of a spoon to flatten, then bake for another 7 minutes.
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Let the cookies cool on the baking tray before transferring to a wire rack. They will be fragile while warm but firm up as they cool. Store in an airtight container for up to 4 days.
Need A Keto Shopping List?
Check out the keto foods list with printable PDF and flavor pairing suggestions.
Tips & Notes:
Melt the butter – Make sure the butter is melted and cooled to room temperature before mixing.
Room temperature – Ensure the egg and butter are at room temperature.
Mix dry ingredients first – Combining almond flour, xanthan gum and baking powder beforehand gives a more even texture.
Almond flour – Regular almond flour gives better structure; superfine makes flatter cookies.
Xanthan gum – Helps with lift and texture. If omitted, cookies will be flatter; grass-fed gelatin (about 1/4 tsp) is an untested alternative for some cooks.
Do You Know Your Macros?
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