Fall Season Treat: Keto-Friendly Pumpkin Butter Chocolate Chip Cookies
keto Pumpkin Butter Chocolate Chip Cookies, The ketogenic diet doesn’t deprive you of intake your favorite pumpkin recipes as a result of pumpkin itself has low carb content, which implies it’s a negligible impact on your glucose levels. Four-fifths of a cup of pumpkin, as an example, solely contains four g of carbs. this suggests this vegetable considerably affects your glucose levels after you solely eat an outsized quantity of it. This standard Hallowe’en ornament contains different nutrients you’ll be able to cash in of, like the following:
- Vitamin B6
- Vitamin C
- Vitamin A
- Dietary fiber
- Dietary fiber vitamin A
Now go back to the way and how to prepare this wonderful recipe
Ingredients for pumpkin butter chocolate chip cookies:
- ¼ cup pumpkin puree
- 1 large egg
- 1 cup almond flour
- ½ tsp baking powder (You can pick a gluten-free one.)
- ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- ¼ cup butter (4 tbsp at room temperature or grass-fed butter)
- ¼ cup powdered erythritol
- 3/4 cup Lily’s chocolate chips, dark (can be more or less based on your preference)
1. Preheat the oven to 350°F.
2. In a medium mixing bowl, mix together pumpkin puree and butter. Using a hand mixer can help mix them faster.
3. Add almond flour, erythritol, egg, baking powder, and vanilla extract to the mixture of the chocolate cookies.
4. Fold in chocolate chips until you’re satisfied with the cookie texture.
5. Divide the cookie dough mixture into 14 tablespoon-sized cookies. Gently press down each cookie scoop with a fork.
6. Bake for 20-25 minutes. The bottom of the low-carb cookies turns golden brown when ready or baked. Once the cookies have cooled, you can store them in an airtight container.
With our pumpkin butter cookies recipe, you’ll get 100 total calories in along with 9 g fat, 3 g net carbs, and 3 g protein.
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