Low Carb Keto Pumpkin Cookies with Chocolate Chips

1

Heat your oven to 350°F and spread the pecans on a small baking sheet. Bake until golden brown and nutty smelling, about 10-13 minutes. Roughly chop and set aside

2

Beat butter and swerve sweetener until just combined. Add in the egg yolk and pumpkin and beat for 1 minute

3

Combine almond flour, pumpkin pie spice, baking soda and salt. Add it into the pumpkin mixture and combine. Stir in 2/3 of the chocolate chips and 2/3 of the pecans

4

Roll the dough into lightly heaping 1 Tbsp sized balls and place onto cookie sheets, pressing out about 1/3 inch thick, pressing the remaining chocolate chips and pecans in the tops

5

Bake until the tops look just set and the edges just begin to brown, about 13 minutes. Let them cool completely on the pan

6

DEVOUR!

Full recipe and nutrition info at foodfaithfitness.com!