Low Carb (Keto-Friendly) Pumpkin Chocolate Chip Cookies. While the oven preheats, measure out the pumpkin puree and squeeze out any excess moisture. Once the pumpkin is dried out somewhat, simply combine all the ingredients in a large bowl. Scoop the dough onto parchment paper-lined baking sheets.

Line a cookie sheet with a silicone baking mat or parchment paper. Combine the almond flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl. Crack the eggs into a medium mixing bowl. You can have Low Carb (Keto-Friendly) Pumpkin Chocolate Chip Cookies using 0 ingredients and 0 steps. Here is how you cook it.

Ingredients of Low Carb (Keto-Friendly) Pumpkin Chocolate Chip Cookies

I recommend doing this over a bowl in case your paper towels break. You might have to repeat the process after the paper towels are saturated. Use a medium cookie scoop to scoop balls of dough and pack the dough into it. Line a baking sheet with parchment paper.

Low Carb (Keto-Friendly) Pumpkin Chocolate Chip Cookies instructions

Combine the almond flour, coconut flour, pumpkin spices, sea salt, and baking powder in a mixing bowl. In another mixing bowl, beat the egg. Then whisk in melted and cooled butter, vanilla extract, and pumpkin puree. In a large bowl or bowl of a stand mixer, combine butter, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.