These delicious Keto Pumpkin Cookies are loaded with dark chocolate chips! Baked in bar form, these have added protein and plenty of pumpkin spice, for the perfect balance between healthy and fun.
This post is sponsored by Naked Nutrition, makers of high quality nutritional supplements – “Nutrition with nothing to hide.”
A Delicious Keto Cookie Bar for Pumpkin Season!
Pumpkin is an ingredient I use in my kitchen year round. It’s a great addition to sweet and savory meals, and is a fiber-rich vegetable also packed with Vitamins A and C and potassium.
While I make these dishes year round, I try to save sharing them for the fall season!
If you are a huge pumpkin fan like me, try:
- Crockpot Moroccan Pumpkin Chicken
- Mini Pumpkin Pies
- Pumpkin Spice Latte Smoothie (this would be great with Naked Nutrition Naked Whey Protein)
These bars I am super excited to add to my pumpkin archives this year! Over the past year, I have mostly stopped making desserts with high glycemic sweeteners, even cutting most maple syrup, dates, and honey out. I just feel better when I am making sure my diet consists mostly of high quality proteins and healthy fats.
These bars are made with almond flour, monk fruit sweetener, and then I upped the protein even more by adding Naked Nutrition Grass-fed Naked Whey and Naked Collagen.
I was intrigued by the products at Naked Nutrition after seeing the company’s dedication to sourcing the highest quality products. The Naked Whey and Naked Collagen are both pure sources of protein — no additives or sweeteners. Both products are made from grass-fed animals, meaning you’ll get the maximum amount of nutritional value.
I have been surprised at how delicious baked goods are with the added proteins! These cookies use both whey and collagen. They don’t add a taste, but make the bars more cookie-dough like, and gives these bars a whopping 11 grams of protein! Turn in your standard protein bars for these delicious pumpkin spiced cookies this fall.
Jump on over to Naked Nutrition to explore their other high quality protein and supplement options!
How to Make Keto Pumpkin Cookies
Is pumpkin keto? At only 12 grams of carbs and 3 grams of fiber per half cup, it’s a good choice in small amounts. These Keto Pumpkin Cookies are packed with pumpkin spice flavor, but only have 7 NET CARBS per bar. And that’s with LOTS of sugar free chocolate chips!
Step 1: Add the dry ingredients — almond flour, Naked Whey, Naked Collagen, pumpkin pie spice, and baking soda and salt — into a medium sized mixing bowl, and mix to combine.
Step 2: Add pastured butter and monk fruit sweetener to a stand mixer bowl (or a large mixing bowl), and beat until the butter and sweetener are fluffy. Make sure your butter is room temperature so it creams into the other wet ingredients!
Step 3: Add room temperature pumpkin, an egg, and vanilla to the butter mixture. For the best looking bars, make sure your pumpkin isn’t cold, or it will solidify the butter and make clumpy looking bars.
Step 4: Add the dry ingredients into the wet, and process until just combined. The batter should be sticky and soft, not a traditional thick cookie dough. It’s almost more like a cake batter.
Step 5: Stir dark chocolate chips or sugar free chocolate chips into the cookie dough.
Step 6: Line an 8×8 baking dish with parchment, and then spread the cookie dough into an even layer. It’s difficult to spread because it’s such a sticky and soft batter, so I use wet hands or wet a silicone spatula to even it out in the pan.
Step 7: Bake the cookies for 25-28 minutes. They will not be a fully solid cookie in the center. They are solid and cookie like on the outside, but cookie-dough like in the center — which is ideal!
Tips for the Best Keto Cookies
Tip 1: Fully chill before slicing! These bars need to be fully cooled and then chilled prior to cutting. They are very soft when still warm! The other option is to spoon it hot into a bowl and top it with ice cream! They are insanely delicious hot with melty chocolate.
Tip 2: Lower the carbs. If you’d like to lower the carbs, you can omit the sugar free chocolate chips and sub 1/2 cup of crushed pecans as a topping. The bars are delicious either way! Omitting the chocolate chips and adding pecans yields bars with 4 grams of carbs and 1 gram of fiber, so 3 NET CARBS per cookie.
Tip 3: Bake without the added protein. If you don’t like to bake with protein powders, these cookies will work without them! Simply omit the whey and collagen. However, I highly recommend trying baking with collagen powder! It leaves no flavor and in my opinion actually improves the texture. My son won’t eat meat, so adding collagen to his baked goods ensures he’s getting essential nutrients!
- Preheat the oven to 350º F.
- Line an 8×8 baking pan with parchment paper, and set aside.
- In a medium sized mixing bowl, add all of the dry ingredients, and mix to combine.
- In a stand mixer bowl, add the softened butter and the monk fruit sweetener, and mix until a fluffy mixture is formed. Add the cashew butter, and mix to combine.
- Into the stand mixer bowl, add the rest of the wet ingredients, except chocolate chips. Mix to combine well.
- Add the dry ingredients into the wet ingredients, and mix again until all the dry ingredients are incorporated into the cookie dough.
- Remove the bowl from the stand mixer, and fold in the chocolate chips.
- Add the cookie dough into the prepared baking pan, and use wet hands to press the mixture into an even layer.
- Top with additional chocolate chips, if desired.
- Bake the cookies for 27-29 minutes. They will be very soft when they come out of the oven. Allow to fully cool, and then refrigerate for an hour prior to slicing, for the cleanest cut bars.
- Store cookies in the refrigerator wrapped tight or in an air tight storage container for up to a week. These cookies last for 3 months if frozen.