Pumpkin cookies with chocolate: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

Kitchen: American

Inventory: Oven, Mixer

Difficulty: simple

351

Servings: 4 (1 serving ≈ 119 gram)

Digestion time: 3 hour

Complete protein: ✔

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.

Health benefits
For intimate health (blood circulation)
Boosting Immunity
Metabolism Boost

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	Ingredient	Qty, g
	85% chocolate
	Almond flour
	Butter
	Erythritol
	Pumpkin
	Egg
	Baking powder without starch ↺
	Vanilla

	Product release:	474
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	9.1
Digestible proteins	4.3
Fats	39.2
Net carbohydrates	5.7
Calories	432 kcal
Indexes
Glycemic index	18.5
Glycemic load	3.9
Insulin index, II	23.8
Disease inflammatory index, DII	-0.30
Antioxidant, ORAC	7 126

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats