Sugar-Free Chocolate Chip Cookie Cake
Indulge in the irresistible charm of a **Sugar-Free Chocolate Chip Cookie Cake**, a guilt-free dessert that's perfect for satisfying your sweet tooth without compromising your health goals. This decadent treat combines the rich nuttiness of almond flour with the creamy sweetness of erythritol for a flavor-packed, low-carb alternative that's ideal for those following sugar-free or keto lifestyles. Studded with velvety unsweetened dark chocolate chips and infused with the warm aroma of vanilla, this cookie cake is soft, chewy, and baked to golden perfection. Ready in just 40 minutes, it's easy to whip up for celebrations or as a delicious everyday dessert. Serve this versatile bake plain, or pair it with sugar-free whipped cream or fresh berries for a customizable dessert experience that will impress every guest.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Butter, softened
- 0.75 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 cup Unsweetened dark chocolate chips
- 2 tablespoons Milk, unsweetened almond or regular
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the almond flour, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and erythritol sweetener together until it becomes light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing slowly until just combined.
Add the unsweetened dark chocolate chips and almond milk to the dough, stirring gently with a spatula until evenly distributed.
Pour the cookie dough into the prepared cake pan and smooth the top with a spatula.
Bake the cookie cake in the preheated oven for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Allow the cookie cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy your homemade sugar-free chocolate chip cookie cake!
Nutrition Facts
Calories |
3777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.1 g | 441% | |
| Saturated Fat | 156.0 g | 780% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3707 mg | 161% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 7.6 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 692 mg | 53% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1417 mg | 30% | |
*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.
