Like any person with functioning tastebuds, I love warm, tender chocolate chip cookies. I love them here, I love them there, I will eat them anywhere! And while I love classic Keto Chocolate Chip Cookies, I also enjoy finding new and delicious ways to make them. This deep-dish recipe for one has long been one of my favorites.
Let’s face it, sometimes you just don’t feel like making a big tray of keto cookies. You simply don’t feel like putting in the effort it takes to mix the dough, roll the cookies, and clean up the pans. Or perhaps you know you will eat too many in one sitting and need to limit the temptation.
Or sometimes you just want to make yourself a gooey sweet treat that is yours and yours alone. And that’s where this Keto Chocolate Chip Cookie for One comes in. It really is the perfect single serve dessert, and it’s absolute magic with a small scoop of keto ice cream on top.
If you’re looking for more small batch recipes, be sure to check out the Keto For Two Cookbook!
Keto for Two Cookbook
This e-cookbook is the ideal book for anyone who needs small batch recipes. Whether you live alone or are the only one in your household following a low carb diet, it has everything you need. From breakfast to dessert!
Why I adore this recipe
I have made this single keto cookie more times than I can count. It’s my go-to when life is busy and I just need an easy sweet treat.
- Seriously easy: This easy dessert takes 5 minutes of prep time and 15 to 20 minutes of bake time.
- Tender texture: It has a wonderfully tender consistency. And you can bake it more or less, depending on how gooey you want it.
- No leftovers: Don’t get me wrong, I normally love leftover dessert! But sometimes I don’t n need more temptation hanging around my kitchen.
- Easy clean up: It’s all baked in a single ramekin so there are no big cookie sheets to clean up.
- Great macros: With only 7.5g grams of carbs, 4.5 grams of fiber, and 8.1 grams of protein, it’s an ideal dessert for low carb and keto diets.
Reader’s Thoughts
“Made this tonight when I had a sweet craving! As always, your recipe did not disappoint. Thank you!” — Carissa
Ingredient Notes
- Butter: Melted butter is ideal for chocolate chip cookies, but you could use coconut oil or even avocado oil, if you wish.
- Sweetener: I recommend a brown sugar substitute for more classic chocolate chip cookie flavor.
- Egg yolk: You need about half an egg yolk for this recipe. I like just the yolk as it makes it more gooey. You could substitute 1 1/2 teaspoons of whisked egg but I don’t recommend just egg white.
- Almond flour: Finely ground almond flour will give you the best consistency.
- Collagen protein: I recently tried adding a little collagen peptides to my cookie and it made it especially good. I used Perfect Keto Salted Caramel.
- Chocolate Chips: Any brand of low carb chocolate chips should work in this recipe.
- Baking staples: Vanilla, baking soda, salt.
Step by Step Directions
- Combine the wet ingredients: In a small microwave safe bowl, melt the butter. Whisk in the sweetener until well combined. Stir in the egg yolk and vanilla extract until just incorporated.
- Add the dry ingredients: Stir in the almond flour, collagen protein (if using), baking soda, and salt until well combined. Then stir in most of the chocolate chips, saving a few to press into the top of the cookie.
- Transfer to a ramekin: Press the batter into a lightly greased 4-ounce ramekin and press remaining chocolate chips into the top.
- Bake the cookie: Bake at 325ºF 15 to 20 minutes, or until golden brown on the edges but the middle is still a little soft to the touch.
- Serve: Remove and let cool for a few minutes before eating. Top with your favourite low carb vanilla ice cream for a serious treat!
Tips for making a single serve cookie
Scaling down a recipe for one or two servings can be tricky, especially when it comes to baking. The need to be exact can make it hard to take a large recipe and cut it down to size. The trickiest ingredient is the egg, as you often need less than one full egg for small batch recipes.
The best way to do this is to whisk the egg (or in this case, the egg yolk) and measure it out by the teaspoon. A large egg yolk is about 3 teaspoons, so using 1 1/2 teaspoons for this recipe works well. You can save the rest of the yolk for an omelet… or another cookie the next day!
Many people ask why I don’t offer microwave instructions for this keto cookie recipe. The honest answer is that it ruins the consistency. It gets all puffy and spongy, rather than gooey and tender, and I don’t like it that way. I find it bakes best in the oven, but a small countertop oven works well too.
If using a convection oven, lower the temperature by 25 degrees. The same goes for baking it in an air fryer. You may also have to adjust the baking time so keep your eye on it. Each appliance is a little different!
Don’t want to use the collagen protein? Replace it with an additional tablespoon of almond flour. I don’t recommend replacing with another protein, as it will affect the consistency.
Frequently Asked Questions
I do not recommend coconut flour for this recipe, nor for keto cookies in general. It just does not provide good consistency. If you wish to make this recipe nut-free, I recommend using sunflower seed flour. You will need to add a 1/2 teaspoon of lemon juice to offset the green reaction.
You can definitely make this recipe in advance, and you can easily batch it up to make more servings as well. The cookies store well in the fridge, covered with plastic wrap. You can then re-warm them gently in the oven or microwave.
This recipe has 7.5 grams of carbs and 4.5 grams of fiber. If you count net carbs, that comes to only 3g net carbs per serving.
More delicious small batch recipes
Keto Chocolate Chip Cookie for One
Equipment
Ingredients
- 1/2 tbsp butter, melted
- 1 1/2 tbsp brown sugar substitute
- 1 1/2 tsp whisked egg yolk
- 1/8 tsp vanilla extract
- 2 1/2 tbsp almond flour
- 1/2 tbsp collagen peptides, (or another 1/2 tbsp almond flour)
- 1/8 tsp baking soda
- Pinch salt, (skip this if using salted butter)
- 2 tsp dark chocolate chips, sugar-free
Instructions
- Preheat the oven to 325ºF and grease a small ramekin (4 ounce capacity)
- In a small bowl, melt the butter. Whisk in the sweetener until well combined. Stir in the egg yolk and vanilla.
- Stir in the almond flour, collagen protein, baking soda, and salt until well combined and then stir in most of the chocolate chips, saving a few to press into the top of the cookie.
- Press the batter into the prepared ramekin and press the remaining chocolate chips into the top. Bake 15 to 20 minutes, or until golden brown on the edges but the middle is still a little soft to the touch.
- Remove and let cool for a few minutes before eating. Top with your favourite low carb vanilla ice cream for a serious treat!
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Hi Carolyn. I have an 8-ounce ramekin. How long should I bake it for in that? Thanks!
An 8 ounce ramekin is 1 cup. Which means it’s too big for this recipe.
oh so good! DH doesnt even realize its keto! love them.
I have been making this cookie for a couple of years and it is delicious. I now make it by increasing the recipe amounts 8 times each then I spread it into a buttered 9″ cake pan. Needs to bake a few minutes longer naturally. So I now have a batch of cookies and I usually keep half of them in a container on my counter for a few days and freeze the other half. They freeze beautifully and I warm them up in my microwave….so delicious and taste like they were just baked.
Charlotte- I just did the same thing after reading your comment, and just tasted one. Wow, they are so good! I didn’t want to get all the ingredients out for one cookie, so glad I saw your comment. Thanks for the great recipe, Carolyn! It’s the best keto cookie I’ve tried yet!
Sad ending to my single serve chocolate chip cookie tonight. Made one for each of us, hubs and myself -served his and then decided I needed a cup of hot tea to go with mine. Carrying my tea and ramekin to the family room, my ramekin slipped right out of my hand and crashed to the floor. Thankfully my hubs had a little of his left and sweetly gave his to me. It was so good! I think I will have to make these again soon! This is a great recipe-we both loved it!
Aw! I am so sorry!
This was *insanely good* to me!
I used a 4oz, mini quiche ramekin, though mine came out squishy/undercooked in the middle(still delicious though!). Next time, will try a different baking vessel. 😉
The only thing I did different in the ingredients, was:
-Subbed the Swerve for Allulose
-Added almost 1/4tsp of Keto Maple Syrup
(This created a nice, brown sugar taste for me)
-Used half a single, broken up square, of Lindt 90% chocolate bar as my ‘chocolate chunks’
Next time,(maybe later tonight!) gonna try adding pecans and coconut shreds, as one reviewer tried here in the comments.
I am SO excited I have discovered a keto chocolate chip cookie recipe, that tastes so close to the wheat-based style *without* having to use Brown Sugar Swerve!
Thank you-will be making this again and again!!
I make this cookie a lot because it is so good. I have even increased the recipe to make 4 times the dough, press it into a buttered small baking dish then bake. Of course the baking time will take a little longer but this way I can have dessert for 4 days. I cut the the baked cookie into 4 pieces, wrap the cookies in plastic wrap and place in a container and they stay soft and fresh. They are extra good heated in the microwave a few seconds.
What was the size of your pan for 4 servings? thank you, Carol
I
used the small of my Corning Ware casserole dishes (from long, long ago. The bottom measures about 6″ X 6″.
just made this tonight for a treat. My wife and I both love it!! Will make this agsin!!!!
Wonderful!
At last – a singular treat. Living and cooking for myself alone, while I have tried and like several other of your desserts, I only need one helping when I need/really want a sweet treat. I love this one serving treat! More more more!
I have a brownie too! https://alldayidreamaboutfood.com/keto-mug-brownie/
I love this cookie! It has saved me from cravings many times. I’ve added a tablespoon of unsweetened coconut to the batter as well and it tastes great too. Thanks for sharing your delicious recipes.
Glad to hear it!
Very yummy! This only my second venture into Keto baking. The first, ginger cookies, not a success because of the ‘cooling’ effect of the sweetener. Happy to say this is delicious. I just had a 10 oz. ramekin so I doubled everything, using the whole egg yolk. It got a little too browned but I was afraid to take it out sooner because the center was kind of ‘jiggly’ after 20 min. I probably kept it in my toaster oven for 23ish minutes. The center was nicely gooey and the sides baked well, just dark. I wouldn’t have served it to anyone but I sure did eat it up!! Thank you and I am looking at your other recipes now.
If I covered the ramekin with foil for the last 5 or so minutes would that help like in normal baking?
I can’t advise, since I don’t know the actual dimensions of your ramekin. If it’s not very wide but quite deep… then that was the problem.
Can these be cooked in the microwave. Our oven died!
To be honest, I don’t think it’s very good that way but you’re welcome to try.
This was pretty good. Keto desserts are usually wet, dense, & nasty. I’m surprised. I’ll make again!
Hah! You must be new to my recipes… I can’t think of many of my desserts that would fall under “dense, wet, and nasty”! 😉
FYI this does NOT work in an air fryer!
It only cooks the tops & starts smoking! ????
Oh boy! So I recently made a single serve brownie and I did try it in the air fryer. It worked well! I wonder if maybe you had the heat too high?
What temperature was your air fryer and for how long? thank you, Carol
I am looking forward to trying this recipe! I have a question about almond flour. Is there a particular brand that you prefer? I find almond flour to have a mealy texture that I don’t really enjoy. But have wondered if maybe there’s a better brand. Thanks!
It’s definitely the brand, I would say. I like to use either Bob’s Red Mill or King Arthur Flour and never find any mealiness.
I switched out the almond flour for 2.5T of THM Baking Blend and it was amazing! I will definitely be making this when I have a cookie craving but don’t want to make a whole batch of cookies.
This was really tasty! The first time I’ve tried a single serve dessert. It would probably be easier to do a multiple serving recipe, but this keeps me from eating more than a single serving. = ) And THAT’s important!
EXACTLY! And yes, it’s much easier to measure out ingredients for multiple servings but this is built in portion control!