SUGAR FREE & KETO PUMPKIN CHOCOLATE CHIP COOKIES
Prep time
Cook time
Total time
Moist, full of nutrients and deliciously moreish. This is a cookie to die for.
Author: Antya
Recipe type: Biscuits & Cookies
Cuisine: Ketogenic. Sugar Free. Dairy Free. Low Carb. LCHF. Gluten Free. Grain Free.
Yield: 12
Ingredients
- 1 large egg
- 80g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- ¼ tsp fine Himalayan pink salt (U.S. option HERE)
- 50g extra virgin olive oil (U.S. option HERE)
- 130g pumpkin purée (U.S. option HERE) (see recipe notes for home-made option)
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- a pinch of ground cloves
- a pinch of dry ground ginger
- ½ tsp xanthan gum (U.S. option HERE)
- 1 tsp baking powder
- 50g fine coconut flour (U.S. option HERE)
- 10g oat fibre (U.S. option HERE)
- 40g sugar free chocolate chips (I used 100% dark chocolate - chopped; U.S. option HERE)
Instructions
- using an electric hand whisk (U.S. option HERE), whip egg, sweeteners and vanilla extract until foamy and doubled in size, then add extra virgin olive oil and whisk again until emulsified.
- incorporate pumpkin purée and all other dry ingredients, adding chocolate last.
- pre-heat oven to 160°C fan (180°C static).
- the cookie dough will be quite wet and sticky, so I recommend wearing food-grade disposable gloves (U.S. option HERE) to form 12 balls.
- place dough balls over an oven rack lined with either non-stick baking paper or a silicone baking mat (U.S. option HERE) and flatten them to cookie size (about 5cm diameter and ½cm high).
- bake for 12-14 minutes then remove from oven and let cool completely before handling.
Notes
Pumpkin purée is a lot healthier and tastier if you make it at home: just top and tail your fresh pumpkin, remove seeds and filaments, slice it and roast it (line your oven tray with non-stick baking paper) for 40-50 mins at 200°C static; then scoop the flesh away from the skin and into a blender (or a bowl if using a stick blender); blend until smooth and you're done. Too much? Transfer it to glass jars, put the lids on and pop them in your freezer.
You can replace cinnamon, cloves, nutmeg and ginger with 1 tsp pumpkin pie spice.
No need to keep your cookies refrigerated.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
You can replace cinnamon, cloves, nutmeg and ginger with 1 tsp pumpkin pie spice.
No need to keep your cookies refrigerated.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 cookie Calories: 94 Fat: 7.5g Net Carbs: 1.3g Protein: 2g
Recipe by at https://staging.queenketo.com/sugar-free-keto-pumpkin-chocolate-chip-cookies/