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Mini Keto Pumpkin Chocolate Chunk Cookies

desserts recipes Dec 20, 2019
Another mini dessert recipe coming at ya! 😆 Sometimes it's easy to overeat treats (even if they're keto), so I love making things mini to help control portion size. These mini pumpkin chocolate chunk cookies are SOOO good. They're soft and chewy, sort of remind me of those Chips-A-Hoy cookies. I hope you like them as much as I do! 😋 
 
Prep Time:
10 mins
 Cook Time:
20 mins 
Total Time
30 mins

Makes 26 Cookies

Ingredients

  • 4 tablespoons (56g) butter, melted
  • 4 tablespoons (48g) BochaSweet (or granular sweetener of choice)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) pumpkin puree
  • 2 cups (224g) Almond Flour
  • 4 scoops (24g) collagen (optional, but adds more protein and good for your skin/hair/joints 😄)
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon gelatin (don't leave this out, it makes them chewy)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt (I always use Redmond Real Salt)
  • 2 ounces >90% dark chocolate, chopped into small chunks (I used Madecasse 92% Dark Chocolate or you can use sugar-free chocolate chips).

*I used Further Food brand for the collagen and gelatin (you can use code 'killinitketo' at checkout for a discount!)

Many ingredients can also be found on my Amazon Shop page

Instructions

  1. Preheat oven to 350℉ and line a baking sheet with a silicone mat or parchment paper.
  2. In a large bowl, add the melted butter and Bochasweet. Beat using an electric mixer until combined, at least 1-minute.
  3. Add the egg, vanilla extract, and pumpkin puree and beat again until well combined, about 10-15 seconds.
  4. Then add the almond flour, collagen, pumpkin pie spice, gelatin, baking powder, and salt. Beat again until fully combined and a dough has formed (about 30 seconds).
  5. Fold in the chocolate chunks (or chips) and use a mini ice-cream scoop or tablespoon to scoop the cookies onto the lined baking sheet.
  6. With two fingers (or a small spoon), gently press each scoop of dough down slightly until cookie shaped.
  7. Bake for 18-22 minutes or until golden brown.
  8. Store in an airtight container. Enjoy!

Nutrition Per Serving (1 cookie):  91 Calories, 7g Fat, 4g Protein, 3g Carbs, 1g Fiber, 2g Net Carb

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