These pumpkin seed cookies are soft, chewy, low carb, low sugar and keto-friendly. The cookies need just 2 ingredients and don’t require any flour, eggs, or dairy. The cookies take only a few minutes to prepare.

This is my low carb version of the viral pumpkin seed cookies. They are so easy to make and are a great snack or dessert.

Ingredients

  • Pumpkin seeds
  • Sugar-free maple flavored syrup

Pumpkin seeds: Pumpkin seeds are blended in a food processor or blender until they become the consistency of flour.

Syrup: Sugar-free maple flavored syrup is used to sweeten and bind the pumpkin seeds. Avoid using allulose syrup which tends to be too runny and also causes the cookies to brown too much.

How to Make Keto Pumpkin Seed Cookies

  • The pumpkin seeds are blended until they resemble a coarse flour. Transfer the flour to a mixing bowl. Drizzle syrup on top. Mix until the syrup is evenly incorporated and the mixture starts to clump together.
  • Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet. Flatten each dough portion into a round disk.
  • Bake the cookies until they are set and lightly golden around the edges. Allow the cookies to cool before removing them from the baking sheet.

Expert Tips

  • You can also use regular maple syrup if you don’t need the cookies to be low sugar.
  • If using a blender to process the seeds, you need to watch carefully because the blender will process the seeds much faster than a food processor.

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2 Ingredient Keto Pumpkin Seed Cookies

These keto pumpkin seed cookies are a low carb version of the viral pumpkin seed cookies. They need just 2 ingredients and are easy to make. No flour, eggs or dairy needed.
Servings: 12 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Ingredients

  • 1 1/2 cups (207g) unroasted and unsalted pumpkin seeds
  • 5 Tbsp (75ml) sugar-free maple flavored syrup, see note before starting

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  • Add the pumpkin seeds to a food processor or blender and pulse until they resemble fine crumbs or a coarse flour. If you use a blender, the seeds will blend in just a few seconds so watch carefully. Be careful not to over-process, or the seeds can release their oils and make the cookies oily.
  • Transfer the pumpkin seed flour to a large mixing bowl. Drizzle the syrup and stir with a spatula until all of the flour is coated and a mixture starts to clump togethers. If you squeeze some dough between your fingers, it should hold together. If the mixture seems too dry, add a little more syrup.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough and release it onto your prepared baking sheet, spacing the dough about 2 inches apart. Lightly wet your hands and roll each portion into a smooth ball, then gently flatten into a round disk about 1/2 inch thick. Lightly wet the back of a metal spoon and smooth the edges as needed.
  • Bake the cookies for about 10-12 minutes, or until the cookies are lightly golden around the edges and set on top. Let the cookies cool and set completely on the baking sheet before removing. Cookies can be enjoyed right after they are cooled and set. Store any uneaten cookies in an airtight container in the fridge or freezer.

Notes

  • Sugar-free maple syrup note: I used ChocZero maple syrup* sweetened with monkfruit. Avoid using syrup sweetened with allulose because it is too runny and browns the cookies too fast.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Serving: 1cookie, Calories: 112kcal, Carbohydrates: 8g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Sodium: 2mg, Fiber: 7g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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