Keto, LCHF: Recipes, Rules, Description
Pumpkin, Butter, Almond flour, Erythritol, Egg, Vanilla, 85% chocolate, Baking powder without starch
Whisk with a mixer: 10 min, Mix: 5 min, Cooking: 5 min, Bake in the oven: 25 min, Let it stand: 10 min
Keto, LCHF: Recipes, Rules, Description
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Preheat the oven to 175 °C.
In a deep bowl, use a mixer to combine pumpkin puree (4 tbsp) and room temperature butter (4 tbsp) until smooth.
Gradually add almond flour (115 g), erythritol (4 tbsp), and egg (1 large).
Then add baking powder (1/2 tsp) and vanilla extract (1/2 tsp), continuing to mix the ingredients.
Using a spoon, gently fold in the low-carb chocolate chips (130 g) into the dough.
After that, divide the dough into 14 equal parts and shape them into cookies.
Place the cookies on a baking sheet lined with parchment paper. To give the cookies a nice shape, gently press each one with a fork.
Bake the cookies in the preheated oven for 20-25 minutes, until they turn golden brown.
