Low carb keto pumpkin cookies | Ketopaleohub

 

Low carb keto pumpkin cookies

            This chewy, soft keto pumpkin cookies recipe makes the perfect fall dessert! See how to make healthy low carb pumpkin cookies with simple ingredients and less than 30 minutes.
          These easy soft Keto Pumpkin Cookies are delicious meltaway Fall cookies to fix all your cookie cravings on your keto journey! Bonus, these are gluten-free pumpkin cookies too, 100% made of wholesome keto flours and dairy-free ingredients!

Preparation  : 15 minutes

Cooking        : 30 minutes

Total time     : 45 minutes

Servings       : 24 cookies

Ingredients you need to make keto pumpkin cookies

• Large egg yolk – leaving out the egg white helps the cookies stay chewy instead cakey since pumpkin adds moisture to the batter

• Grass-fed butter – you can also use ghee OR coconut oil

• Pumpkin (be sure to use pure sugar free pumpkin from a can or homemade pumpkin  puree NOT pumpkin pie filling) – patted dry with a paper towel (this removes excess moisture)

• Creamy cashew butter: adds chewiness and makes the cookies less cakey. You can also sub with another nut or seed butter of your choice depending on any dietary allergies: almond butter, peanut butter, sunflower seed butter etc.

• Golden monk fruit sweetener (or use your favorite low carb sweetener: SWERVE, erythritol) – use coconut sugar for Paleo Pumpkin Cookies

• Pure vanilla extract– for flavor

• Xanthan gum: helps give the cookie that chewy texture

• Almond flour– our favorite grain-free flour we use for baking. Be sure to use superfine blanched almond flour and NOT almond meal

• Coconut flour: another low carb flour we like to use to help make the cookies soft and chewy

• Baking powder and baking soda: both of these leaveners help the gluten free pumpkin cookies rise

• Ground cinnamon AND pumpkin pie spice: add the cozy warm flavors to make these paleo pumpkin cookies delicious

• Chopped chocolate or dairy-free mini chocolate chips – use your favorite sugar free chocolate

How to make keto pumpkin cookies

1. BEAT THE EGG YOLK AND MIX THE WET INGREDIENTS: Start off by beating the egg yolk in a large bowl, then whisk in softened ghee with pure pumpkin puree and cashew butter. Add golden monkfruit sweetener and vanilla extract.
2. ADD DRY INGREDIENTS: Stir in almond flour, coconut flour, xanthan gum, cinnamon and pumpkin pie spice.Sprinkle in the baking soda and baking powder evenly all around the entire surface area of the flours in order to incorporate it well. Mix thoroughly. Fold in the chopped chocolate or chocolate chips.
3. SCOOP DOUGH ONTO BAKING PAN: Use a small cookie scoop to drop dough onto ungreased baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Top with more chocolate, if desired.
4. BAKE: Bake for 12-13 minutes or until slightly golden. Allow to cool for at least 25 minutes before transferring to a wire rack.