Soft, chewy Keto Pumpkin Chocolate Chip Cookies are full of fall flavor…but NOT full of carbs! Enjoy the delicious combination of pumpkin spice and chocolate while keeping things low carb!
Sugar Free Pumpkin Chocolate Chip Cookies
Just because you’re eating low carb doesn’t mean you have to miss out on delicious pumpkin goodies and pumpkin spice season! These delightful keto pumpkin chocolate chip cookies are soft and chewy, plus you can enjoy them guilt-free!
If you are craving chocolate and need a Keto-friendly sweet treat, these cookies are a must!
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Keto Pumpkin Chocolate Chip Cookies Ingredients
- Almond Flour — Or almond meal
- Softened butter
- Granular Swerve
- Vanilla extract
- Pumpkin puree
- Pumpkin pie spice
- Baking powder
- Sugar free chocolate chips — We love Lily’s sugar free chocolate chips!
Kitchen Tools Used:
How to Make Pumpkin Chocolate Chip Cookies Keto
Pre-heat oven to 375 degrees and prep a baking sheet with parchment paper or a silicone baking mats (we LOVE these reusable non-stick mats!)
Using a mixer, combine softened butter, sweetener, egg, and vanilla extract until creamy. Add pumpkin puree and pumpkin pie spice.
Mix in almond flour, baking powder, and salt and mix ingredients using a spoon until a soft dough forms.
Stir in chocolate chips by hand with a spoon.
Form cookie dough into 24 balls and flatten each one just a little bit using the back of a spoon. Unlike regular chocolate chip cookies, this dough won’t spread out unless you give it a little help.
Bake for 12-13 minutes until cookies slightly browned on the outside and cooked through.
Transfer to a wire cooling rack and allow to finish cooling.
KETO FAQ – Learn More
- How many carbs can you eat on keto?
- Keto-friendly Food List
- What is the Keto flu and how to avoid it?
- What is a Targeted Keto Diet?
- 8 Reasons You’re Not Losing Weight on Keto
Can I use a different sweetener?
If you don’t have any swerve, you can always use another sugar-free sweetener!
Personally, our family loves Lakanto brand monk fruit sweeteners — they use a blend of erythritol and monk fruit to make a sweetener with great taste and fewer (if any) side effects like some sugar substitutes.
TIP: If you shop through my link and use code “SOCCERMOM” you can save 15% every time you purchase!
We also break down more options in this post about the best keto sweeteners!
Are these low carb pumpkin chocolate chip cookies vegan?
I love this recipe because it is gluten free! But is it also vegetarian or vegan friendly?
Because there is egg in the ingredients, the original recipe is not vegan.
However, if you want to make these cookies vegan, you could try replacing the egg with a flax egg or chia egg — I’ve heard good things about those as substitutes! I haven’t personally tried this yet, so if you do, let me know how it goes!
Can you freeze these cookies?
Yes! If you’re a big pumpkin fan like me, you might be thinking about making a double batch and saving some for later!
This dough freezes perfectly, making them a great freezer-friendly cookie recipe. You can make a double batch of dough and bake some right away and save some to bake at another time.
You can also freeze the cookies themselves by wrapping each cookie individually and then putting the wrapped cookies in a freezer bag or container.
More of our favorite keto fall treats:
- Low Carb Pumpkin Pie
- Keto Pumpkin Spice Truffles
- Keto-Friendly Pumpkin Spice Latte
- Keto Pumpkin Cookies with Cream Cheese Frosting
Keto Pumpkin Chocolate Chip Cookies Recipe (Printable Copy)
If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below.
Keto Pumpkin Chocolate Chip Cookies
- 1 ½ cups almond flour
- 1/2 cup butter softened
- 3/4 cup eryt granulated
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar free chocolate chips
- Pre-heat oven to 375°F and prepare a baking sheet with silicone mat or parchment paper.
- Mix together softened butter, Swerve, egg, and vanilla extract with electric hand mixer. Add in pumpkin puree and pumpkin pie spice.
- Add almond flour, baking powder, and salt and mix ingredients using a spoon until a soft dough forms.
- Stir in chocolate chips.
- Scoop cookie dough into 24 balls and place on baking sheet. Use the back of a spoon to flatten each cookie slightly, as the dough doesn't spread out when baking.
- Bake for 12-13 minutes until slightly browned, yet cooked through.
- Move cookies to a cooling rack.
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