Keto Chocolate Chip Cookie for One
A single serving for a soft, chewy keto chocolate chip cookie that you can make in minutes. Instructions for air fryer, oven and microwave baking to give a delicious eggless low carb cookie for one.
1
Servings
225
Calories
20.8g
Fat
3.8g
Protein
2.5g
Net Carb
7.3g
Total Carbs
Keto Chocolate Chip Cookie for One Recipe Video
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Keto Chocolate Chip Cookie For One Ingredients
2 tablespoons almond flour - 1 teaspoon coconut flour
- 2 teaspoons monk fruit
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon vanilla
- pinch of salt
- 1 tablespoon keto approved chocolate chips
Keto Chocolate Chip Cookie for One Directions
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Get a small bowl
In a small bowl, add all the ingredients listed above. Mix together using a fork until combined.
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Mold & refrigerate
Mold into 1 or 2 cookies. Place in the refrigerator for 5-10 minutes to allow the flavors to meld together and to keep the cookie from spreading while baking.
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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.
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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.
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Air fry it
Place cookie on the pre-greased air fryer grilling tray. Bake at 350-360 degrees for 6 minutes. Let cookie cool completely before handling.
Sometimes, you just want one cookie. Usually, you are craving something sweet and don’t want to drag out all of your baking equipment or make up a big batch of cookies because you know you can’t have just one! That’s where this recipe for single serve keto chocolate chip cookies comes in handy. You can enjoy a sugar free cookie for one in minutes.This easy 
The benefit of making a chocolate chip cookie for one is that you don’t have to worry that you may eat more cookies than is allowed in your macros. It’s easy to go overboard, especially with keto treats. Often times, you have a sweet tooth but really only need a small portion to satisfy your craving. Have extra cookies hanging around creates too much temptation and you might find yourself eating cookies throughout the day or in the days following.Another benefit is that you can enjoy a keto chocolate chip cookie in minutes without having to dirty all of your baking tools.
One of the three ways you can cook your single serve keto cookie is in the oven. This is the most traditional method. Preheat your oven to 350 degrees while you are making the dough. Then bake the dough at 350 degrees for 6 minutes on a parchment lined baking tray. The chocolate chip cookie baked this way comes out soft and chewy. Plus it looks like a traditional chocolate chip cookie.
The fastest way to cook your keto cookie is in the microwave. It will bake in about 45 seconds; although, you shouldn’t handle it until it has cooled.The chocolate chip cookie does spread more when baked this way due to the high heat. You may consider decreasing the microwave power if you want to achieve a softer, thick cookie.
Many people aren’t aware of this, but you can bake desserts in the air fryer. The air fryer works similar to a convection oven. Place the cookie dough on the grilling tray of your air fryer and bake like you would in the air fryer.
Please tell me where to find the pin option in your recipes. I have asked in several places with no response.
If there isn’t an option, please consider adding it! That is the only way I can keep recipes.
Thanks Kristy! I know it’s important and we are working on it so you will be able to pin any recipe you want. Look out for it in January.
Like and trust your recipes. Can we pin them yet?
My husband is working on that. We are still working on getting the site designed so I think that will come shortly after.
Another way to pin is to install the Pinterest add-on in your browser. Works great!
https://help.pinterest.com/en/article/save-pins-with-the-pinterest-browser-button
I’m allergic to coconut. What could I use instead?
Add another tablespoon of almond flour instead. 🙂
I’m also allergic to coconut. I often sub psyllium husk powder for the coconut flour
What can I use in place of almond flour? I’m allergic. I also don’t really care for too much of the coconut-y taste when you substitute that in. Is there a way to cut that taste a little?
You can use sunflower seed flower. It is nut free and substitutes 1:1 with almond flour. You can omit the coconut flour if you want and just add another tablespoon of sunflower seed flower.
Try Lupin Flour or Oat FIBER.
Both much lower to almost No carbs.?
Lupin Flour works very well in place of flour to ‘dust’ things before putting in eggs & then Lupin Flour again or Lupin Flour & Parmesan OR crushed Pork rinds for crunchy coating for things like for fried fish, chicken, veggies (?my fav is eggplant 1/4″ slices coated in Lupin Flour, then egg, then with Lupin w/Parmesan & crushed Oregano seasoning, then fried in E.V. Olive Oil, top with bit of Rao’s Marinara & 1 T. Grated Mozzarella melted in on top…Heavenly)
Exactly what I was looking for thanks for sharing making this!!
Just made this! Awesome ?. I added 1 tbsp almond flour 1 tbsp lupin and 1 tbsp carbquick as I’m trying to finish them up and OMG I’m so satisfied lol it was like the real deal. I did add a pinch of baking soda and used swerve brown sugar.
I made the recipe and used the oven method to cook. I was disappointed bc they ended up spreading out way to much. I even had them in the fridge for 15 minutes before baking
The microwave power may have been too high. You can lower the power and then bake. Another suggestion is even if you cookie spread, take a butter knife while the cookie is still warm and push on the edges to reform the cookie shape. This works like a charm whenever my cookies spread.
What a great idea!
Delicious! I was having a terrible craving and made this using Lilys mint chocolate chips. Then I put a tablespoon of Rebel low carb mint chip ice cream on it ??
Could I use the swerve brown sugar to make these?
yes!
How can I make this dairy free and still be keto? I’m allergic to butter (dairy).
I haven’t tried it but I think using ghee would work…maybe even coconut oil.
If I split the dough between 2 smaller ramekins, what do you suggest I drop the microwave time to for each (cooking one at a time)??
Thanks ? ? ??
I’m not sure of the cookie time because I haven’t tried it in a ramekin before. But I would start with 60 seconds and maybe check after 10 seconds beyond that.
I tried the microwave version, what a runny mess. before I give up I will try baking in a muffin tin. the recipe seemed to have too much butter for the amount of flours.
I’m sorry that happened. Nobody else has this problem so I think it could be your microwave wattage. Try using a lower power. Are you using butter or margarine? Is it softened or melted. You could also refrigerate the cookie for 10 minutes before baking.
I gave the cookie another try. This time I upped the coconut flour to a little less than 1 tablespoon. Microwaved for 55 seconds and they turned out a lot better and tasted good too. Thanks for the inspiration.
Has anyone tried baking this in a Dash griddle?
I haven’t but I’m curious if others have. Sounds like it would be good.
I did. I cooked it for six minutes. It was delicious. The only problem was it was too crumbly when hot to get it out of the griddle. I finally flipped it upside down onto a piece of parchment paper (awkward.) I think next time I will try putting a little piece of parchment paper for handles to lift it out. Will the paper burn? I don’t know. It’s just an idea. On the other hand if you like to eat your cookies hot with a spoon, as I sometimes do, you will love it without fussing with parchment paper.
These are wonderful. I am already planning on making them again and changing out the chips to other flavors.
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)
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!!
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.
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.