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keto pumpkin cookies

Delicious keto pumpkin cookies with sugar-free white chocolate chips, perfect for fall!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 tbsp butter
  • 0.33 cup Swerve Brown sugar substitute
  • 0.33 cup Swerve Granular sweetener
  • 1 large egg
  • 0.25 cup pumpkin puree
  • 0.5 tsp vanilla extract
  • 2.25 cups 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 325F and line two baking sheets with parchment paper.
  2. In a large bowl, beat the butter and sweeteners until light and fluffy, about 2 minutes. Mix in the egg, pumpkin puree, and vanilla.
  3. Add almond flour, gelatin (if using), pumpkin pie spice, baking soda, and salt. Mix until well combined. Stir in 1/4 of white chocolate chips.
  4. Form dough into balls about 1 1/4 inches in diameter. Place on prepared baking sheets about 3 inches apart. Flatten slightly and press remaining chips on top.
  5. Bake for 15 minutes, switching pans halfway through. Cookies should be golden around the edges but still soft.
  6. Allow cookies to cool on the pans before transferring to a wire rack.

Notes

Enjoy these delightful fall treats with a cup of tea or coffee!