Low Carb Keto Pumpkin Cookies with Chocolate Chips


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


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


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


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


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



Full recipe and nutrition info at foodfaithfitness.com!