Keto Pumpkin Chocolate Chip Cookies
Servings: 13 cookies
Ingredients
- ⅓ cup butter
- 1 cup allulose
- 4 drops liquid stevia
- 1 large egg
- ¾ cup canned pumpkin
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup almond flour
- ½ cup whey protein isolate
- 2 ½ tablespoons coconut flour
- 1 teaspoon gelatin
- ½ teaspoon ginger, or sub 1 1/4 teaspoons of pumpkin pie spice for ginger, cinnamon and nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ¾ cup sugar free chocolate chips
Instructions
- Preheat oven to 375°F.
- In the stand mixing bowl or a large mixing bowl, cream together the butter and allulose.
- Add in the egg, pumpkin and vanilla and blend until smooth.
- Pour in all of the dry ingredients except the chocolate chips and mix until thoroughly blended.
- Stir in the chocolate chips and mix to combine.
- Use a 3 tablespoon cookie scoop to place the dough on an ungreased baking sheet.
- Bake for 13 mins or until cookies are evenly browned and set in the middle.
- Using a wide spatula, transfer cookies to rack and cool for at least 10 minutes before serving.
Nutrition
Serving: 1cookieCalories: 173kcalCarbohydrates: 4gProtein: 6gFat: 13gFiber: 2gNet Carbohydrates: 2g