Keto Double Chocolate Chip Cookie
Published July 4, 2021 • Updated March 13, 2026
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I make this keto double chocolate chip cookie in under 5 minutes when a chocolate craving hits. One bowl, one cookie, 2.8 net carbs, and a fudgy center that comes from microwaving at 70% power (not full blast).
I started making this double chocolate chip cookie for one reason: I kept baking full batches of chewy keto chocolate chip cookies and eating half the tray before bed. A single-serve recipe fixed that. One cookie, one craving, done.
The base is simple. Almond flour, softened butter, monk fruit sweetener, a teaspoon of coconut flour for structure, cocoa powder, salt, and sugar-free chocolate chips. If you have been eating keto for more than a month, most of this is already in your pantry. The whole thing comes together in one bowl with a fork.
What makes this different from every other single-serve cookie recipe I have tried is the microwave method. I microwave at 70% power for 60-90 seconds, and the center stays soft and fudgy while the edges firm up. Full power dries it out way too fast. I said this in a comment years ago and readers keep confirming it. Amanda tried full power twice and got rubbery results both times. Ray had the same problem until he dropped the power. 70% power is not a suggestion, it is the recipe.
You can also bake it in the oven at 350 degrees for 6-10 minutes if you want crispy edges. One of my readers, Mia, switched to the oven after seven batches and says she is not going back. The edges get a little snap when you bite in that the microwave version cannot replicate. I like both, but the microwave wins on speed.
For chocolate chips, I use ChocZero because they are sugar alcohol-free, not just sugar-free. That matters if sugar alcohols give you digestive issues. Lily’s dark chocolate chips also work well and add a slightly more bitter note that balances the monk fruit sweetener. You can go with white chocolate chips too. White chocolate is my favorite variation, and it pairs well with the cocoa base. If you love chocolate desserts, try my keto chocolate mousse or keto fudge for something richer.
This cookie is also egg-free, which means if you swap the butter for coconut oil, it works for dairy-free and vegan diets. And if you want a different microwave dessert, my microwave white chocolate macadamia nut cookie uses the same quick method with a totally different flavor profile.
I have made this recipe dozens of times. Late at night, mid-afternoon, after dinner when I just need something chocolate. Five minutes from craving to cookie. That is the whole point.
How to Make a Single-Serve Chocolate Chip Cookie
I mix everything in one small bowl with a fork. The dough should hold together when you press it but not be wet or sticky. If it crumbles, your butter was not soft enough. Roll it into a ball, flatten it on parchment paper to about half an inch thick, and microwave at 70% power for 60-90 seconds. Do not use full power. I have tested both, and full power gives you a rubbery puck instead of a cookie. After microwaving, let it cool completely before you touch it. It will feel too soft at first, but the center firms up as it cools. For the oven method, bake at 350 degrees for 6-10 minutes until the edges just start to turn golden. The oven version gives you crispier edges and a slight snap, while the microwave version stays soft and fudgy throughout.
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Ingredients
2 tablespoons almond flour -
1 tablespoon unsalted butter, softened
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2.5 teaspoons monk fruit blend sweetener
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1 teaspoon coconut flour
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1 teaspoon 100% unsweetened cocoa powder
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pinch of salt
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1 tablespoon sugar free chocolate chips
Step by Step Instructions
Step by Step Instructions
Make cookie dough
In a small bowl, combine almond flour, butter, erythritol or monkfruit blend sweetener, coconut flour, cocoa powder, salt and sugar-free chocolate chips. Mix with a fork to combine into cookie dough.
Microwave instructions
Bake in the microwave at 70% power for 60-90 seconds. Let cool completely before handling. These cookies are delicate but will continue to firm as they cool.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Does 70% microwave power actually matter?
I have tested this at both full power and 70%, and the difference is not subtle. Full power dries the outside before the inside sets, and you end up with a rubbery, dense disk. At 70% power for 60-90 seconds, the center stays fudgy and the edges just barely firm up. I mentioned this in a reply to a reader and at least five people since then have confirmed the same thing: full power ruins it, 70% saves it.
What is the difference between the microwave and oven version?
I make both regularly. The microwave gives you a soft, fudgy cookie in about 90 seconds, which is what I reach for on weeknights. The oven version at 350 degrees for 6-10 minutes gives you crispier edges and a slight snap when you bite in. One of my readers made seven batches in the microwave before trying the oven and now refuses to go back. I like both for different reasons, but if texture variety matters to you, try each at least once.
Can I use Lily's chocolate chips instead of ChocZero?
I have used both and they each work well. ChocZero is my default because they are sugar alcohol-free, which matters if sugar alcohols bother your stomach. Lily's dark chocolate chips add a slightly more bitter note that cuts through the monk fruit sweetness. Several of my readers prefer Lily's for exactly that reason. Either brand holds up in the microwave without turning into a puddle.
Can I double or triple this for a small batch?
I have doubled it plenty of times when my husband wants one too. Just mix everything in a slightly bigger bowl and divide the dough into equal portions before flattening. For oven baking, space them a couple inches apart on the tray. Microwave one at a time since stacking changes the cook time. The recipe scales cleanly up to about four cookies before you start needing to adjust moisture.
Can I make this in an air fryer?
I have done it at 350 degrees for about 6 minutes. Place the dough on a small piece of parchment in the basket so it does not stick. Check it at the 5-minute mark because air fryers run hot and every model is a little different. You get oven-like crispy edges with a faster preheat, which splits the difference between the microwave and oven methods.
Is there a nut-free version of this cookie?
I have not tested this with sunflower seed flour myself, but readers who are nut-free have had success swapping it 1:1 for the almond flour. Add a small squeeze of lemon juice (about half a teaspoon) to neutralize the greenish tint that sunflower seed flour sometimes gets when it reacts with baking. The coconut flour stays the same. Texture will be slightly denser but still works.
How do I store these if I make extra?
I keep extras in an airtight container at room temperature for up to 2 days. After that, move them to the fridge where they last about a week. To reheat, microwave for 10-15 seconds at 70% power. They will not be quite as good as fresh, but they come close. I have also frozen the raw dough balls and microwaved them from frozen, adding about 15-20 extra seconds to the cook time.
Can I make this cookie dairy-free?
I have swapped the butter for coconut oil and it works. The coconut oil version has a slightly different flavor, a little more neutral, but the texture holds up fine. Since this recipe is already egg-free, using coconut oil or a plant-based butter makes it fully vegan. My go-to is refined coconut oil so you do not get a coconut taste competing with the chocolate.
Brought a double batch to a dinner last weekend and watched two people grab a second one while asking if they were 'real' cookies. The microwave method sounds like a shortcut that shouldn't work, but here we are.
The 70% power is not a suggestion. I tried it at full power twice wondering if the difference was real, and both times it came out rubbery and dense. Dropped back to 70% and got an actual fudgy center. I've also been using Lily's dark chocolate chips instead of semi-sweet, and the bitterness cuts through the monk fruit sweetener so the whole thing tastes less 'keto sweet,' if that makes sense. Two back to back on a Tuesday night is now a thing.
Seven batches in and I finally tried the oven at 350 for 8 minutes instead of the microwave. Edges crisp up, you get this little snap when you bite in. Microwave version can't do that. Not going back.
I've been doing keto on and off for years and what I always miss is an actual chocolate chip cookie, not a substitute. That warm, pull-apart, soft-center thing. Made this in the microwave at 70% power and sat in my kitchen at 10pm eating it, fully expecting to be disappointed. 2.8 net carbs. It's staying.
I almost skipped the microwave option entirely because every time I've tried microwaving baked goods they come out with this sad, gummy texture that ruins the whole thing. Made it anyway with Lily's chips and let it cool all the way like the recipe says (which takes real patience when your kitchen smells like a brownie just happened). The texture when I finally bit in was nothing like I braced for. Crisp edges, soft center, and the cocoa flavor is deeper than I expected from just one teaspoon. I've been keto for two years and I have a whole folder of single-serve dessert recipes I keep testing and mostly abandoning. This one is not getting abandoned. Third night in a row and counting.
That smell while it cools is genuinely cruel. Lily's hold up well in the microwave too, some chips just turn into a puddle. One teaspoon of cocoa goes further than it looks like it should in a small batch like this.
I've tried probably six or seven keto chocolate cookie recipes and most come out somewhere between gummy and rubbery, so I went in skeptical. The 70% power microwave thing is what I keep thinking about (I'd been blasting mine at full power this whole time, which apparently explains a lot). Texture on this one is actually cookie-like, not just chocolate-flavored almond flour pressed into a disk. I want to try the oven version before I fully commit, but it's ahead of everything else I've made.
Brought a batch to a Super Bowl watch party and the first person to grab one stopped mid-bite, looked at me, and said 'wait, these are keto?' He grabbed two more. I'm pretty new to this and the microwave thing seemed too weird to work, but once I figured out 90 seconds at 70% power it clicked. Four stars because my first attempt got rubbery (probably overcooked), but the second batch was what showed up at the party.
That reaction is the whole point of bringing them somewhere. And yeah, 70% power is exactly what I do, full blast dries it out way too fast.
I loved this recipe! I was craving some chocolate and this really hit the spot. Thank you!!
That's the whole point of having a single-serve recipe. Craving hits, 5 minutes later it's handled.