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+ servings
baked pumpkin cookies on a colling rack
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4.97 from 58 votes

Keto Pumpkin Chocolate Chip Cookies

Perfectly soft and scrumptious Keto Pumpkin Chocolate Chip Cookies are sweet and decadent made low carb, dairy free and without sugar.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 18 Cookies
Calories: 82kcal
Author: Oscar
Cost: $8



  • Preheat oven to 350°F
  • In a large mixing bowl, whisk together the pumpkin puree and the eggs
  • Add in the swerve brown sugar, baking soda and pumpkin pie spice. Mix until well combined.
  • Mix in the almond flour until combined
  • Add the chocolate chips and give it one last mix until chips are evenly incorporated
  • Line 2 baking sheets with parchment paper and scoop out the cookie dough into 1.5-2" balls using an ice cream scoop or large spoon. Each baking sheet can fit roughly 6-8 balls. Leave room in case they spread a little.
  • Top each cookie with 3 chocolate chips (optional)
  • Bake in the oven at 350°F for 12-15 minutes or until bottoms of cookies are golden brown. Allow to cool in pan for 10 minutes and then gently move to cooling rack.



Each cookie is 2g net carbs
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Top Tip: For a soft cookie, don't over bake these cookies as the bottoms will burn if left too long in the oven. Watch them carefully and remove from oven when the bottoms become golden brown.
Watch the video to see how I made these cookies.


Serving: 1cookie | Calories: 82kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Fiber: 2g | Sugar: 1g