Low Carb Chocolate Chip Cookie Cake
Experience the ultimate guilt-free indulgence with this Low Carb Chocolate Chip Cookie Cake, a delightful twist on a classic dessert! Made with wholesome almond flour and sweetened with erythritol, this recipe offers all the rich, buttery goodness you crave while keeping carbs in check. Soft and chewy with bursts of sugar-free chocolate chips in every bite, this cake combines the flavor of chocolate chip cookies with the elegance of a dessert perfect for sharing. Ready in just 40 minutes, it’s an ideal treat for keto dessert lovers or anyone seeking a healthier alternative to traditional cakes. Serve it with a warm cup of coffee or a cold glass of almond milk for a truly satisfying experience.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup butter, softened
- 0.75 cup granulated erythritol or preferred low-calorie sweetener
- 2 teaspoons vanilla extract
- 1 egg
- 2 tablespoons unsweetened almond milk
- 0.75 cup sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or a round cake pan with butter or non-stick spray.
In a medium-sized bowl, whisk together the almond flour, baking soda, and salt until well combined.
In a large bowl, beat the softened butter and granulated erythritol together with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and the egg to the butter mixture. Beat until fully incorporated.
Mix in the almond milk until the batter is smooth.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the sugar-free chocolate chips with a spatula until evenly distributed throughout the batter.
Spread the batter into the prepared pan, using a spatula to even out the top.
Bake in the preheated oven for 23-25 minutes, or until the cake is golden brown around the edges and a toothpick inserted in the center comes out clean.
Allow the cookie cake to cool in the pan on a wire rack for at least 15 minutes before removing it from the pan.
Slice and serve the cookie cake as a delightful low-carb dessert that pairs perfectly with a cold glass of almond milk or a hot cup of coffee.
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.4 g | 333% | |
| Saturated Fat | 105.5 g | 528% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 8.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 514 mg | 40% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
