One bowl, one keto double chocolate chip cookie with a fudgy center, ready in under 5 minutes — 2.8g net carbs. The secret is microwaving at 70% power, not full blast, whenever a chocolate craving hits.
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.
Low Carb Double Chocolate Chip Cookie for One
I keep this recipe in regular rotation because it only needs ingredients I always have on hand: almond flour, softened unsalted butter, monk fruit blend sweetener, coconut flour, unsweetened cocoa powder, salt, and sugar-free chocolate chips. One teaspoon of cocoa goes further than it looks like it should in a small batch like this. The cocoa base plus the chocolate chips gives you double chocolate without doubling the carbs. If you like simple cookie recipes, my almond flour cookies use a similar pantry-staple approach. This cookie is also egg-free, so if you use plant-based butter or coconut oil, it works for vegan diets too.
You can swap the chip type depending on your mood. I have tried dark chocolate, milk chocolate, and white chocolate. White chocolate is my favorite because it plays off the cocoa base in a way the others do not. If you want something no-bake, check out my keto no bake cookies for a totally different texture.
Why Make a Single Cookie?
Most dessert recipes make a dozen or more. I used to bake full batches, and every time, I would eat three or four before putting them away. Making one cookie at a time fixed that for me. Craving hits, five minutes later it is handled. If you are the only one in your house eating keto, a batch of cookies sitting on the counter is a problem. I know because I have been that person. Want more than one? Double the recipe. Want a whole tray? Try my small batch keto sugar cookies for a recipe that is designed for exactly that.
100% Sugar-Free Chocolate
Both the cocoa base and the chocolate chips in this cookie are completely sugar-free. I use unsweetened cocoa powder for the dough, and I always check the label because some brands sneak added sugar in there. A quick look at the nutrition panel keeps you safe. For chips, I reach for ChocZero because they are sugar alcohol-free, not just sugar-free. That is a real distinction if sugar alcohols cause digestive issues for you. Lily’s dark chocolate chips are my second choice, and several of my readers prefer the slightly bitter edge they add. It cuts through the monk fruit sweetness so the whole thing tastes less like a ‘keto dessert,’ as one reader put it.
Three Ways to Bake This Cookie
The microwave is the fastest path. I do 70% power for 60-90 seconds and let it cool completely. The center firms up as it cools, so do not panic if it looks too soft when you pull it out. For crispier edges and a little snap, bake it in the oven on a parchment-lined tray at 350 degrees for 6-10 minutes. I go back and forth between the two depending on whether I want speed or texture. You can also try the air fryer at 350 degrees for about 6 minutes. Place the dough on a small piece of parchment in the basket and check it at the 5-minute mark. The air fryer gets you oven-like edges with faster preheat. If you like cookie-based desserts with more substance, my keto cookie bars a la mode are worth a try.
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.
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.
2
Roll and flatten
Roll cookie dough into a ball and flatten on a sheet of parchment paper.
3
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.
4
Oven instructions
Bake at 350 degrees for 6-10 minutes or until the edges start to get golden brown. Let cookie cool completely before handling.
Nutrition
Per serving: 1 cookie
Calories
232
Fat
21g
Protein
4.2g
Total carbs
8.8g
Net carbs
2.8g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
Not going to lie, a five-minute microwave cookie sounded like a trap. I’m new to keto baking and the almond flour to coconut flour ratio seemed off to me. I went ahead with it at 70% power and pulled it at 75 seconds. The center was still soft when I touched it and I panicked, left it to cool completely like the recipe said, and it set into something actually fudgy. That’s not a result I expected from one tablespoon of butter and some cocoa powder. Four stars only because I overcooked my second one at full power before I read the instructions properly. The 70% is load-bearing.
Took my son about four seconds to ask why I was making one and not twelve. He’s not keto, doesn’t track anything, just likes cookies. He ate it in two bites and then stood there for a minute staring at the parchment paper. I made him his own batch of six the next day and he texted me from his room to ask what the white powder was in the bag (monk fruit). He’s been making them himself for three weeks now. He still asks about the 70% power thing every time.
2.8 net carbs and I went straight to ‘what happens if I add peanut butter.’ One heaping teaspoon mixed into the dough and the center came out deeper, more pull to it, less clean fudge, and the chocolate somehow came through more intense. It doesn’t taste like peanut butter as a separate note, it just makes the cocoa louder, which makes no sense but here we are. Carbs land at about 3.5 net with a natural PB, a trade I made without hesitation. Microwave-only is doing real work in this heat. Running the oven right now is genuinely upsetting. Now wondering what almond butter does.
Made this twice and I’m dead set on nailing the texture because the flavor is exactly right. First time I pulled it at 60 seconds on 70% power and got basically chocolate pudding in cookie form (not mad, just not what I was going for). Second attempt I ran the full 90 and the center was better but still dense, more brownie bite than cookie. I’ve baked enough keto stuff to know the almond/coconut flour split is doing something, so I’m not touching that ratio. What I can’t crack is the butter. Mine is usually fridge-cold and softened fast in the microwave, not actually sitting out. Does real room-temp butter make that much difference here, or am I chasing the wrong variable?
Yeah, the butter is it. Microwave-softened from cold still has solid pockets, so you’re basically working with half-melted fat instead of evenly softened. Counter, 20 minutes.
My 10pm rule used to be ‘just go to sleep.’ Now it’s this cookie. Around batch seven I stopped thinking of it as a keto workaround and just… started making it when a chocolate craving hits. The fudgy center does most of the convincing. Still on it.
I’ve been making a batch of six every Sunday for a month now, which sounds excessive but it’s become my whole weeknight strategy. The trick: portion the dough into balls, freeze on a sheet, then bag them. Craving hits on a Tuesday, pull one out, flatten it on parchment, 75 seconds at 70% power. Done. The fudgy center actually comes out better from frozen because the outside sets before the inside overcooks. I use Lily’s chips and the net carbs land right at 2.8 without any math. Four stars only because I’ve learned the hard way that skipping the cool-down is a mistake. Skip it and it falls apart.
Been making a batch of these every Sunday for the week, and the 70% power thing actually matters more than I expected. Full power turns the center rubbery, 70% keeps it fudgy for days in the fridge.
My mom made double chocolate cookies from a Toll House recipe every December. Been keto two years and kind of wrote those off. That fudgy center at 70% power got me.
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.
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.
