Recipes

Keto Small Batch Pumpkin Chocolate Chip Cookies Recipe

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Atkins Keto Small Batch Pumpkin Chocolate Chip Cookies
2.3g
Net Atkins Count TM
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

calculator How to Calculate Atkins Net Carbs

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