Keto Chocolate Chip Cookie for One
Published March 2, 2020 • Updated March 15, 2026
This post may contain affiliate links. See my disclosure policy.
I created this single serve keto chocolate chip cookie because sometimes you just want one cookie. Not a batch. Not leftovers calling your name from the counter. Just one, made fresh, eaten warm.
I tested this recipe more times than I want to admit before landing on the almond flour and coconut flour combination. Almond flour alone crumbles apart. The coconut flour binds everything and gives the dough an actual chew that holds together. If you have tried other single-serving cookie recipes and ended up with a pile of crumbs, this is probably why.
Three methods work here, and I have made this cookie all three ways more times than I can count. The air fryer gives you golden, crispy edges with a soft center that I cannot replicate in the oven. The oven is more forgiving if you are not watching the clock. The microwave is pure speed (45 seconds and done) but you need to pull it when the center still looks underdone. It firms up as it cools. Give it an extra 10 seconds and you get rubber. I learned that one the hard way.
One variation I keep coming back to: browning the butter first. One tablespoon browns in about 60 seconds, and it changes the whole cookie. The dough has this nutty smell all the way through baking, and with the chocolate chips it goes almost toffee-like. It adds maybe a minute to the process and I think it is worth it every time. If you like my full-batch keto chocolate chip cookies, this is the same flavor profile scaled down to one.
I use Kirkland almond flour (1g net carb per 2 tablespoons) and ChocZero chocolate chips, which is how I get 2.5g net carbs per cookie. If you use a different brand, your count will be different. That is the most common question I get on this recipe, and it always comes down to brands.
This is eggless, so you do not need to worry about binding agents or flax eggs unless you are making it dairy-free (more on that in the FAQs). The butter does the work. If you want to try a low carb cookie that does not need eggs at all, my 3-ingredient almond flour cookies use a similar approach.
For the air fryer version specifically, I wrote up a more detailed guide in my air fryer keto chocolate chip cookies recipe. And if you are in a peanut butter mood, swapping the chocolate chips for peanut butter chips turns this into something close to a Reese’s. My keto peanut butter cookies scratch that same itch in a full batch.
Other recipes worth trying if you are on a cookie kick: my chewy keto chocolate chip cookies for when you want a whole tray, keto pumpkin chocolate chip cookies in the fall, or keto no bake cookies when you do not want to turn the oven on at all.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2 tablespoons almond flour -
1 teaspoon coconut flour
-
2 teaspoons sugar free sweetener
-
1 tablespoon unsalted butter, softened
-
1/4 teaspoon vanilla
-
pinch of salt
-
1 tablespoon keto approved chocolate chips
Step by Step Instructions
Step by Step Instructions
Get a small bowl
In a small bowl, add all the ingredients listed above. Mix together using a fork until combined.
Mold & refrigerate
Mold into 1 or 2 cookies. Place in the refrigerator for 5-10 minutes so the dough hardens and the flavors develop.
Bake it
Place cookie on a parchment lined baking tray and bake at a 350 degrees for 6 minutes or until the edges start to brown. Remove from oven and let cool completely before handling.
Microwave it
Place cookie on a piece of parchment paper and microwave at 100% or high for 45 seconds. Let cookie cool completely before handling.
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.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Why did my cookie turn out flat or crumbly?
I have seen both problems and they come from different places. Flat usually means the butter was too warm or fully melted. I soften mine to room temperature but never melt it. Crumbly means the dough did not bind, and every time someone tells me this happened, they skipped the refrigerator step. Those 5-10 minutes in the fridge let the coconut flour absorb moisture and hold everything together. If your cookie spread in the oven, take a butter knife while it is still warm and push the edges back into a round shape. I do this all the time and it works perfectly.
Can I make this nut-free?
I have tested sunflower seed flour as a 1:1 swap for the almond flour and it works. The flavor shifts a bit (nuttier, slightly earthy) but the texture holds. One thing to know: sunflower seed flour can turn green when it reacts with baking soda. There is no baking soda in this recipe so you should be fine, but if you ever add some, a half teaspoon of lemon juice prevents the color change.
Which sugar-free sweetener works best for this cookie?
I use a granulated erythritol blend for everyday batches and it works well at 2 teaspoons. If you have had a bad experience with the cooling effect from straight erythritol (I hear about this a lot), try a monk fruit blend like Lakanto. It has almost zero cooling compared to pure erythritol. My personal favorite for this recipe is Swerve brown sugar. It adds a caramel depth that regular keto sweeteners do not have, and with the chocolate chips it tastes like the real thing. You can drop to 1.5 teaspoons if you prefer less sweet.
Can I double this recipe for two cookies?
I do this all the time. Double everything straight across and split the dough into two equal balls. Baking time stays the same since you are not making a bigger cookie, just two of them. Space them a couple inches apart on the tray. The air fryer fits both side by side on the grilling tray.
Can I brown the butter first?
This is one of my favorite variations. One tablespoon of butter browns in about 60 seconds in a small pan. Let it cool for a minute before mixing it into the dry ingredients (hot butter will melt the chocolate chips before you want it to). The browned butter gives the whole cookie an almost toffee-like flavor, especially with the chocolate chips. It adds one extra minute and one extra pan, but I think it is worth it.
Can I make this cookie vegan?
I have tested this dairy-free and the move is a vegan butter stick, same tablespoon measurement. I tried coconut oil and it made the cookie flatter and greasier than I wanted, especially at this small scale where you cannot average things out across a bigger batch. The recipe is already egg-free, so the butter swap is the only change you need. Vegan butter gets you very close to the original texture.
How do I know when the cookie is done baking?
I pull mine when the edges are lightly golden and the center still looks slightly underdone. It firms up as it cools, so do not keep baking until it looks done in the oven or it will be dry. For the microwave, same idea. At 45 seconds the center will look soft. Let it sit for a full minute before touching it. I learned this the hard way when I gave mine an extra 10 seconds and it went rubbery.
What are the best sugar-free chocolate chips for keto baking?
I use ChocZero chocolate chips in my kitchen. They melt well, hold their shape in the dough, and keep the carb count low (which is how I hit 2.5g net carbs for this cookie). Lily's is another solid option, though I find them slightly sweeter. For a fun swap, try mint chocolate chips or peanut butter chips. Peanut butter chips in this recipe taste almost like a Reese's.
Sometimes you just want one cookie. This single-serve recipe lets you make one chocolate chip cookie in minutes. No big batch, no temptation to eat six more. Just one warm, chewy cookie when you need it.
This recipe is egg-free, which is rare for single-serve keto desserts. Most recipes use an egg for structure, but that makes them taste eggy. This one skips the egg entirely. You get pure chocolate chip cookie flavor without the egg taste.
If you ever want to try a cookie other than chocolate chip, 
Making one cookie means you won’t blow your macros. It’s easy to overeat sweets (even low-carb ones) when there’s a whole batch sitting on the counter. Usually you just need one cookie to satisfy a craving, not six.
Plus, you can make this in minutes without dirtying a bunch of baking tools. One bowl, one fork, done.
Preheat your oven to 350°F while you mix the dough. Bake for 6 minutes on a parchment-lined tray. This is the best method if you want a traditional-looking cookie: soft, chewy, with golden edges.
The fastest way: 45 seconds on high. Let it cool before you touch it. The cookie spreads more in the microwave because of the intense heat. Lower the power to 70% if you want a thicker, less-spread cookie.
You can bake this in an air fryer. It works like a convection oven. Place the dough on the grilling tray and bake at 350-360°F for 6 minutes.
Was skeptical that two tablespoons of almond flour could do much, but this is the first keto dessert that's actually made me stop reaching for the Lily's bar instead.
My partner went dairy-free about six months ago and I've been converting my keto recipes ever since. Saw this was already eggless and got pretty pumped. Single-serve is perfect for us since I'm still eating butter and she isn't, so I can run both versions without wasting a whole batch on an experiment.nnI know butter does a lot in cookie texture, especially in something this small where you can't average things out across a bigger batch, so I want to nail the swap before I commit. I've had decent results with refined coconut oil in other keto cookies but it can sometimes make things flatter or greasier depending on the flour ratio, and I'm wondering if that would be a problem here with the almond flour and coconut flour combo. Would you go with coconut oil at that same 1 tablespoon, or would vegan butter stick be closer to the real thing for that soft chewy texture? I've also tried cashew butter as a fat swap in single-serve keto desserts but that would completely change the flavor here.
Vegan butter stick, same tablespoon. Coconut oil in something this small with both flours can go sideways fast, flatter and greasier than you want. The vegan butter should get pretty close to the real texture.
I've made probably six different single-serve keto cookie recipes at this point and none of them hit the way this one does. The combo of almond and coconut flour gives it this actual chew instead of that dry crumble I keep getting with almond-only versions. This is the one I'm keeping.
Yeah the almond-only versions never quite get there. The coconut flour is doing something to the bind that almond alone can't pull off. Glad you landed on this one.
Browned the butter first and the dough had this nutty smell all the way through baking. Adds maybe a minute and honestly changes everything.
One tablespoon browns in like 60 seconds flat. And yeah, the nuttiness with chocolate chips goes almost toffee-y.
I almost always skip the air fryer for baking but tried it here just to see, and now I can't go back. The edges came out with this golden, slightly crisp border while the center stayed soft in a way the oven just didn't do for me. Would have given it five stars but the sweetness was a touch high for my taste. Easy to dial back next time.
The air fryer does something to the edges I can't replicate in the oven either. And yeah, 2 teaspoons is the baseline but dropping to 1.5 works if you want it less sweet.
Made this on a snow day thinking I was being sneaky. My 8-year-old smelled the chocolate from upstairs and now she's convinced almond flour is basically regular flour. Might need to start making two.
Ha, the chocolate smell gives it away every time. Just start making two, saves the whole negotiation.
Made this last night in the microwave and it came out pretty good, but the center was still a bit underdone at 45 seconds. Gave it another 10 seconds and it seemed fine, then got rubbery as it cooled. Is it supposed to come out slightly underdone, or was my microwave just running hot?
Pull it when the center still looks underdone -- it firms up as it cools. That extra 10 seconds is what did it.
I mashed this recipe with your pumpkin chocolate chip cookies, making 4 cookies in silicone baking cups. I doubled this recipe, except for the butter (1.5 tablespoons )and added 1 tablespoon of pumpkin puree. I used golden monk fruit sweetener and Kroger brand sugar free chocolate chips. OMG! So good.(If anyone is interested, I microwaved for 60 seconds @ 70% power, then turned them so the center was towards the outside, another 40 seconds @ 70% power. They still looked a little too soft in the middle, so I did 15 seconds @ 100% power, and they looked perfect.)
Thank you for the inspiration.
Pumpkin puree in these -- I wouldn't have tried that, but now I kind of have to. And the rotation trick mid-microwave is actually smart. The center always drags.
Hi Annie,
Thank you for all the recipes that you have brought to the YouTube community. I really love this easy cookie recipe. I tried it in an air fryer, which was delicious.
Thank you! 🙃🙂
That's the best kind of recipe. One you can make for yourself in 10 minutes. Glad it's finding people through the YouTube channel.
Thanks Annie!! I was looking for a quick dessert and my two cookies are now in the fridge.
They're better cold anyway. Chocolate chips firm back up and you get more snap.
I love these cookies. However when I did the calculations, even without any chocolate chips it was 2.66 net carbs. (Two for the almond flour and 2/3 of a gram of carb for the coconut flour). I added three little squares of chopped Lily's milk chocolate which came out to .66 g of carbs. The total carbs for one chocolate chip cookie was 3.33, according to my calculations.
I'm glad you liked the recipe. It depends on what brands you use. I use Kirkland almond flour and it is 1 g net carb per 2 tablespoons. I also use choczero chocolate chips.
Omg I love this recipe! I've tried a few variations.... I substituted the flour with a keto butter biscuit mix (because it's what I had) and it was fantastic. My favorite sugar is the swerve brown sugar and my favorite method was the airfryer. Definitely let it cool all the way, I put mine in the fridge for about 5 minutes to let it set, it was still warm but more solid. 10/10 on the texture and flavor.
Swerve brown is my go-to for this one. The caramel note it adds with the chocolate chips is hard to beat. Hadn't thought to try a butter biscuit mix but clearly it works.
So good! I’ve been so hesitant to bake with erythritol again after ruining a batch of peanut butter cookies that had an overwhelming cooling effect we couldn’t get past. But a single cookie was the perfect test and I’m so happy to report my cookie turned out just perfect following the recipe to a tee (oven method). Definitely looking forward to making a full batch…and more baking with less worry about cooling effect. Thank you, I know you’ve worked hard on perfecting this recipe!!
Single cookie is smart for this exact reason. For the full batch, try a monk fruit blend. Lakanto has almost zero cooling compared to straight erythritol.
These were okay but super crumbly and didn't stay together. I felt like they were missing an egg or something to help bind it all together (besides the butter).
The will hold together as they cool. It sounds like you tried to pick them up before they cooled completely (as the directions stated)
These are wonderful. I am already planning on making them again and changing out the chips to other flavors.
Peanut butter chips are my favorite swap in this. Almost like a Reese's.