Keto Small Batch Pumpkin Chocolate Chip Cookies Recipe


Atkins Keto Small Batch Pumpkin Chocolate Chip Cookies
2.3g
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.8g

Protein

9.7g

Fat

5.2g

Fiber

110.5cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 Tbsp Coconut Flour
  • 1 tablespoons Great Value Superfine Blanched Almond Flour
  • 3 teaspoon(s) truvia sweet complete (2 tsp= 7 g)
  • 0 1/4 tsp Pumpkin Pie Spice Mix
  • 0 1/8 tsp Salt
  • 0 1/8 tsp Baking soda
  • 1 Tbsp Pumpkin, canned
  • 1 Tbsp Butter, salted or unsalted
  • 1 tbsp Lily's Sugar Free Chocolate Chips

DIRECTIONS

  1. Heat oven to 350°; prepare a sheet pan with parchment paper
  2. 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.
  3. 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.
  4. 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.

Cooking Tip