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Keto Pumpkin Cookies

Tender keto pumpkin cookies studded with sugar-free white chocolate chips, perfect for a low-carb fall dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 28
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 tbsp butter (softened)
  • 0.333 cup Swerve Brown
  • 0.333 cup Swerve Granular
  • 1 large egg (room temp)
  • 0.25 cup pumpkin puree
  • 0.5 tsp vanilla extract
  • 2.25 cup almond flour
  • 1 tbsp grassfed gelatin optional
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 6 tbsp sugar-free white chocolate chips divided

Method
 

Preparation Steps
  1. Preheat the oven to 325°F and line two baking sheets with silicone liners or parchment paper.
  2. In a large bowl, beat the butter with the sweeteners until lightened and fluffy, about 2 minutes. Beat in the egg, pumpkin puree, and vanilla until well combined.
  3. Add the almond flour, gelatin, pumpkin pie spice, baking soda, and salt and beat until well combined. Stir in 1/4 cup of the white chocolate chips by hand.
  4. Roll the dough into balls about 1 1/4 inches in diameter and place 3 inches apart on the prepared baking sheets. Press down to about 1/2 inch thick with the palm of your hand. Press the remaining chips into the tops of the cookies.
  5. Bake about 15 minutes, switching the positions of the two pans partway through baking. The cookies should be golden brown around the edges but still very soft.
  6. Remove and let cool completely on the pans.

Notes

These cookies are best enjoyed warm but can be stored in an airtight container at room temperature for up to 5 days.