Keto Small Batch Pumpkin Chocolate Chip Cookies
2.3g
Net Carbs
1.8g
Protein
9.7g
Fat
5.2g
Fiber
110
Calories
Ingredients:
- 1 tablespoon Pumpkin, canned
- 1 tablespoon Lily's Sugar Free Chocolate Chips
- 3 teaspoon(s) truvia sweet complete (2 tsp= 7 g)
- 1 tablespoon Butter, salted or unsalted
- 1 tablespoon Coconut Flour
- 1 tablespoon Great Value Superfine Blanched Almond Flour
- 1/8 teaspoon Salt
- 1/8 teaspoon Baking soda
- 1/4 teaspoon Pumpkin Pie Spice Mix
Directions:
- Heat oven to 350°; prepare a sheet pan with parchment paper
- In a small bowl, combine the coconut flour, almond flour, sweetener, pumpkin pie spice, salt, and baking soda with a fork. Mix in pumpkin, and melted butter until well combined and a dough forms. Mix in the chocolate chips.
- Pack dough into 2 tablespoon (or 1-ounce) measure, and place on the prepared baking sheet. Use hands to flatten and form into evenly round cookies.
- Bake for 10-12 minutes until edges are browned, watching closely in the last few minutes to prevent burning. Cool on the baking sheet for 30 minutes before moving- these cookies will be fragile until fully cooled. One cookie is one serving.
