Keto Friendly Pumpkin Chocolate Chip Cookies

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Keto Friendly Pumpkin Chocolate Chip Cookies, Keto Pumpkin Chocolate Chip Cookies, Cooking With Jack Show, Keto Friendly Chocolate Chip Pumpkin Cookies – Bake Believe Baking, , keto-friendly-pumpkin-chocolate-chip-cookies, The Cake Boutique.

Keto Friendly Pumpkin Chocolate Chip Cookies

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recipe by Hip2Keto.com

INGREDIENTS
1/2 cup butter, softened
3/4 cup Swerve granular
1 teaspoon vanilla extract
1 large egg
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 1/2 cups almond flour
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
3/4 cup Lily’s sugar free chocolate chips
kosher salt for topping (optional)
DIRECTIONS
1
Pre-heat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
2
Using a hand mixer, beat together softened butter, Swerve granular, egg, and vanilla extract until combined and creamy. Mix in pumpkin puree and pumpkin pie spice.
3
Add in almond flour, baking powder, xanthan gum, and salt.
4
Mix ingredients using a spoon until a dough forms. Mix in chocolate chips last.
5
Divide dough into 24 balls and flatten each one a little using the back of a spatula. (The dough won’t spread much unless flattened a bit.)
6
Bake for 12-13 minutes or until slightly browned and cooked through.
7
Transfer to a cooling rack and let cool. Sprinkle the top with a little salt (optional).

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Youtube video by Cooking With Jack Show

Ingredients 1 cup almond flour 1 cup brown sugar monkfruit or swerve 1 cup canned pumpkin puree (moisture removed, see tips below) 1 egg, beaten 1 teaspoon baking powder. In a large deep bowl, beat together the butter and sweetener, until fluffy. Beat in the pumpkin puree, egg, and vanilla. Beat in the almond flour, cinnamon, nutmeg, baking powder,.

Combine almond flour, sweetener, cream cheese, melted butter, vanilla extract, canned pumpkin puree, and pumpkin spice. Fold in the low carb white chocolate chips and. Preheat the oven to 350f. While the oven preheats, measure out the pumpkin puree and squeeze out any excess moisture. Once the pumpkin is dried out somewhat, simply combine all the. Now gently fold in the chocolate chips, making sure not to overmix the batter. Place a piece of parchment paper on the cookie sheet. Using a cookie scoop, start scooping out the. In another large mixing bowl, combine flours:

Beat in the pumpkin puree, egg, and vanilla. Beat in the almond flour, cinnamon, nutmeg, baking powder,. In a large bowl or bowl of a stand mixer, combine butter, swerve confectioners, and swerve brown (sprinkled on top). Combine almond flour, sweetener, cream cheese, melted butter, vanilla extract, canned pumpkin puree, and pumpkin spice. Fold in the low carb white chocolate chips and.

In a large bowl or bowl of a stand mixer, combine butter, swerve confectioners, and swerve brown (sprinkled on top). Combine almond flour, sweetener, cream cheese, melted butter, vanilla extract, canned pumpkin puree, and pumpkin spice.

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Beat in the almond flour, cinnamon, nutmeg, baking powder,. In a large bowl or bowl of a stand mixer, combine butter, swerve confectioners, and swerve brown (sprinkled on top). Combine almond flour, sweetener, cream cheese, melted butter, vanilla extract, canned pumpkin puree, and pumpkin spice. Fold in the low carb white chocolate chips and. Preheat the oven to 350f. While the oven preheats, measure out the pumpkin puree and squeeze out any excess moisture.

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