Just 6 simple ingredients and almond flour and coconut flour free! These single serve low carb pumpkin cookies are the easiest way to curb a sweet tooth fast! Microwave and oven directions provided for these pumpkin spice keto cookies for pumpkin season!
Nut Free Dairy Free Keto Pumpkin Spice Cookies
The best part about this recipe is that if you are on a gluten free, nut free, oxalate free, dairy free and sugar free diet, you can enjoy these without issue!
This recipe doesn't need any butter, heavy cream or coconut oil. It doesn't need any keto nut flours or even my favorite sunflower seed flour.
This recipe is perfect for those with a nut allergy and doesn't require any peanut butter, or almond butter. This recipe doesn't need any whey protein powder.
This keto cookie recipe is an adaption from my 1 minute fudge cookie recipe that makes a single serving!
Since it's pumpkin spice season, I thought this would be a tasty variation from my 1 minute keto fudge cookie.
Carbs in Pumpkin Cookies
According to the app Cronometer, a gluten free pumpkin spice chocolate chip cookie has 100 calories, 13 grams of carbs with 8 grams of sugar. Definitely too high for those on a keto diet and will spike blood sugar and cause cravings.
Carbs in our Keto Pumpkin Fudge Cookie
5 total grams of carbs per cookie, with 3 grams of protein and 3 grams of dietary fiber. 2 g net carbs per cookie. All the rest of the nutritional information is in the printable recipe card at the bottom of this post.
6 Simple Ingredients for Keto Pumpkin Fudge Cookies
Organic Canned Pumpkin Puree- Please do not buy pumpkin pie filling because it is filled with sugar. Only ingredients in a can of pumpkin puree is pure pumpkin and nothing else. Be sure to check labels.
Unsweetened cocoa powder- Organic is best but if not, a high quality is better since any bitterness really comes from the quality of the cocoa beans and how it's processed.
Low Carb Brown Sugar Substitute- Chocolate liquid Monk Fruit Sweetener is the best choice, but If you don't have this on hand, you can use plain monk fruit liquid sweetener.
I think the chocolate liquid sweetener just really gives it a more chocolatey taste.
Sea Salt- Just a pinch actually balances sweet keto recipes and you don't have to use as much low carb sweetener.
Egg Yolks- Usually when I bake recipes using eggs, I always encourage to use room temperature eggs because it helps the baking process. But with this quick recipe, using egg yolk only, and quickly making in the microwave, you won't need room temperature egg yolks.
Optional-Sugar Free Chocolate Chips, totally optional, the cookie will still be delicious if you decide not to use any.
Optional toppings- Sugar Free Pumpkin Cream Cheese Frosting is below in the recipe card, Air Fryer Sugar Free Keto Candied Pecans.
Best Sugar Free Chocolate Chips
Sugar free chocolate chips are not needed in this keto pumpkin fudge cookie recipe, they are completely optional.
The best sugar free chocolate chips that I've found that create melty and gooey chocolate chips in my recipes is the Lily's brand of sugar free milk chocolate chips.
They also have sugar free dark chocolate chips and semi-sweet, but they don't have as much fat in them and therefore don't melt as easily as the milk chocolate chips.
Lily's brand also has flavored sugar free chocolate chips like, caramel, chocolate pumpkin spice, peanut butter, hot cocoa and marshmallow flavor, peppermint and pumpkin spice flavor.
Sugar free white chocolate chips can also be used if you prefer.
Low Carb Sweetener Options
Keto-friendly sweetener of choice can be used in these low-carb pumpkin cookies.
My personal favorite is using chocolate monk fruit liquid sweetener to enhance the chocolate flavor and using monk fruit allulose brown sugar substitutes to enhance the pumpkin spice flavors.
Can I use whole eggs instead of egg yolk?
I tested this cookie multiple times and tried using 1 egg and then 2 eggs but found each time, it produced a more cake texture as opposed to a cookie texture.
I wanted a fudge cookie texture and recommend egg yolks instead of the whole eggs.
Can I replace the cocoa with collagen?
I did also test this easy recipe replacing the unsweetened cocoa powder with chocolate collagen but it wasn't as dark chocolate in color or in taste, though it had more protein.
Still this cookie has 3 g protein which is good enough for a keto cookie in my opinion.
Can I leave out the low carb brown sugar substitute?
You could leave it out and just use monk fruit liquid chocolate sweetener but I did test that as well and found the cookie to be a little bitter from the cocoa powder.
I believe the combination of both low carb sweeteners gives a nice balance, no bitterness and the perfect amount of sweetness.
More Keto Pumpkin Recipes
Easy Pumpkin Cookie Dough Truffles
1 minute Keto Pumpkin Fudge Cookie
Easy 1 minute Dairy Free Keto Pumpkin Fudge Cookie
Ingredients
- 2 tablespoon organic canned pumpkin puree
- 2 tablespoon unsweetened cocoa powder
- 1 tablespoon monk fruit allulose brown sugar sub
- 1 teaspoon chocolate monk fruit liquid sweetener
- ⅛ teaspoon salt or just a pinch
- 2 egg yolks
Optional
- 1 tablespoon sugar free chocolate chips or dark chocolate chips or see flavored options above
Make It Better with Pumpkin Cream Cheese- Optional Topping
- 1 tablespoon pureed pumpkin
- 2 tablespoon cream cheese
- 1 teaspoon pumpkin pie spice
- 1-2 teaspoon pumpkin stevia liquid sweetener or monk fruit sweetener
Make it Best- Optional Topping
- 2 tablespoon Sugar Free Air Fryer Candied Pecans add 1 tablespoon on top of each cookie over the frosting
Instructions
Microwave Directions
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Grease two- 8 ounce microwave-safe bowls or ramekins.
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Stir together the real pumpkin puree with the dry ingredients; cocoa powder and brown sugar substitute. Then mix in the chocolate monk fruit sweetener and salt. Taste and adjust sweetener if needed. Add the egg yolks, stir to combine then add optional chocolate chips.
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Stir well, divide the batter between the two ramekins. Microwave one ramekin at a time for 30 seconds. Check bottom of the cookie, if it's still wet, microwave another 15-30 seconds. Repeat with the other ramekin.
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Allow to cool a few minutes before enjoying!
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Storage; Keep cookies in an airtight container in the refrigerator for up to 3 days.
Oven Directions
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Preheat the oven to 350 degrees. Prepare the cookie ingredients and grease an oven safe ramekin or bowl. Bake for 8-10 minutes. Check center with a toothpick, if clean, it's done. Cool slightly then enjoy!
Make It Better with Pumpkin Cream Cheese Frosting
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Combine the pumpkin puree, cream cheese, pumpkin pie spice and sweetener in a small bowl and mix well to combine. Taste and adjust sweetener if needed. Store in the fridge until cookies are cool.
Make it Best with Optional Topping
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Add 1 tablespoon of Sugar Free Air Fryer Candied Pecans to each cookie on top of the frosting.
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