Low Carb Deep Dish Chocolate Chip Cookie
Indulge guilt-free with this Low Carb Deep Dish Chocolate Chip Cookie—a decadent treat that’s perfect for satisfying your sweet tooth while staying on track with a keto or low-carb lifestyle. This recipe features a rich, buttery dough made with almond and coconut flours, naturally sweetened with erythritol or monk fruit, and loaded with gooey sugar-free chocolate chips for an irresistible bite. With just 10 minutes of prep time and a quick bake, you’ll have a warm, golden cookie that’s slightly crisp on the edges and irresistibly soft in the center. Perfect for sharing (or not!), this deep dish cookie is ideal served warm with a dollop of whipped cream or a scoop of low-carb ice cream. Whether as a comforting dessert or an indulgent snack, this recipe proves you can have a sweet treat without the carb overload!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 tablespoons Unsalted butter, melted
- 1 cup Granulated erythritol or monk fruit sweetener
- 1 large Egg
- 2 teaspoons Vanilla extract
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round baking dish or cake pan with non-stick spray or line it with parchment paper.
In a large mixing bowl, whisk together the melted butter and granulated erythritol until well combined.
Add the egg and vanilla extract to the bowl and whisk until smooth and creamy.
In a separate bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. Ensure there are no dry spots in the dough.
Fold in the sugar-free chocolate chips gently to evenly distribute them throughout the dough.
Transfer the dough into the prepared baking dish. Use a spatula to spread it evenly and smooth the top.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set but slightly soft. Do not overbake to retain the gooey texture.
Allow the cookie to cool in the pan for at least 10 minutes before slicing and serving. Best served warm, optionally with a dollop of whipped cream or a scoop of low-carb vanilla ice cream.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.4 g | 292% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 386.7 g | 141% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 9.3 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 132 mg | 3% | |
*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.
