It’s ooey, it’s gooey, and it serves just one person. Dive into this deep dish, single serve chocolate chip cookie for a serious low carb treat.
I am known for a lot of things, but I am definitely not known for creating single serving recipes. Typically my recipes, whether sweet or savoury, feed at least 4 people, if not more. This makes perfect sense, of course, as I have a family of five and they are remarkably hungry human beings. Since my own metabolism has slowed to a crawl in my 40’s, I am continuously surprised by the amount of food my children can put away. I can barely keep up with their appetites, so large recipes that feed a crowd are the standard in my house. And since we love leftovers and they make for easy weeknight meals, I often double or triple recipes for the week ahead. Let’s just say that when I become an empty nester, I am going to have some issues figuring out quantities.
But many of my readers are empty nesters. Or they haven’t had kids yet. Or they never had kids at all. Some live with their spouses or significant others and some live alone. I am often asked how to cut down my dessert recipes into a manageable size for just one or two people. And I am often stumped. Ummmmmmmm….I am really not sure how to cut down a large layer cake or a huge pan of brownies for one person. I’m honestly not sure it’s even possible and it takes far more mental gymnastics than I am capable of these days to work out the math.
But everyone deserves dessert and I realize that I should not be so biassed toward the large-hungry-family-to-feed crowd. That is extremely unfair of me and I am deeply, deeply apologetic. I truly hope you will forgive my oversight and take these low carb deep dish cookies as just a small token of my regret. Wait, did I say “cookies”? See, it’s a bad habit and one that is very hard for me to overcome. I meant “cookie”. As in one. Just one. Just the perfect size for one lovely person to enjoy anytime of day or night. No need to share. No need to try to freeze some for later so you don’t eat the whole batch. This IS the whole batch!
Cook’s Notes:
I will tell you that this recipe can be easily scaled up for more than one person. When I was testing and developing it, I really had to play around with the proportions to get the right gooey cookie consistency. I made it 4 separate times, once scaled up to 4 portions. So it’s the perfect easy, low carb dessert for families of all sizes!
Many thanks to Carla of Chocolate Moosey for the inspiration!
It's ooey, it's gooey, and it serves just one person. Dive into this deep dish, single serve chocolate chip cookie for a serious low carb treat. Inspired by Chocolate Moosey
- 1 tbsp butter
- 1 tbsp powdered Swerve Sweetener
- Drop or two vanilla extract
- 1/8 tsp baking soda
- 2 tsp egg white
- 4 drops liquid stevia extract optional, for a slightly sweeter cookie
- 3 tbsp almond flour
- 1 tbsp sugar-free chocolate chips
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Preheat oven to 325F and grease a small ramekin (about 3 1/2 to 4 inches. You can use a larger one but your cookie will bake faster).
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In a microwave-safe container, melt butter on high for 30 seconds to a minute. Stir in powdered sweetener until dissolved. Stir in vanilla, baking soda, egg white, and liquid stevia, if using.
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Stir in almond flour until well combined and then stir in most of the chocolate chips, saving a few to press into the top of the cookie.
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Scrape batter into prepared ramekin and press 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.
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Remove and let cool for a few minutes before eating.
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Top with your favourite low carb vanilla ice cream for a serious treat (I topped mine with So Delicious Vanilla Bean No Sugar Added
Serves 1. Total NET CARBS = 4.4 g.
Food energy: 266kcal Total fat: 23.88g Calories from fat: 214 Cholesterol: 30mg Carbohydrate: 7.98g Total dietary fiber: 3.58g Protein: 6.39g
Sarah C says
what brand of SF Chocolate Chips do you use? I can only seem to find Hershey’s and I’m so much a non-fan of Hershey’s regular cheap waxy chocolates that I’m probably more of an anti-fan LOL. I haven’t been willing to give their SF chips a chance. Should I?
Carolyn says
I always use Lily’s and I buy them by the case! http://www.amazon.com/gp/product/B00K3I80BA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00K3I80BA&linkCode=as2&tag=aldaidrabfo05-20&linkId=IYFGRCAYVY2FWODZ
Sandy says
What is powdered Swerve Sweetener? Is this like splenda?
Carolyn says
No, it’s an erythritol based sweetener. http://amzn.to/29R4N4A
Pam says
YUM…this will really hit the sweet tooth spot!!!
Karen says
Another Must Try recipe that includes ingredients I ALWAYS have on hand. Thank you.
Jeanne says
can I use egg white powder or is that real eggwhites? TIA-looks delish!
Carolyn says
Real egg white, but the kind that comes in a carton. If you want to use the powder, you can, but do it this way…add the powder with the almond flour, but add 2 tsp water to make up the liquid.
Jeanne says
great-thanks for your help!
Jill says
Could you replace almond flour with coconut flour?
Carolyn says
That would be a whole different kind of cookie and I’d have to test drive that one. Because coconut flour takes a lot more liquid and a lot more egg, so it’s hard to say without some trial and error.
Amanda says
Can you sub coconut oil for butter if you have a dairy allergy? It looks so delicious i can’t WAIT to try this!!!!!
Carolyn says
Yes, I think that would be fine.
Amanda says
AMAZING!!!! Thanks so much!
Bethany @ Athletic Avocado says
Holy yum! This will definitely satisfy my sweet cravings even without the sugar! Love that I don’t have to share!
Jennie Goutet says
This is just about perfect! 🙂
Karen says
Seriously delicious…..has to bake for much longer to get golden brown on top and added real vanilla ice cream that made it not low carb…..
Christina says
What are your thoughts on using Stevia instead of Swerve? Can’t find Swerve where I am. Thanks!!!
Carolyn says
What kind of stevia? The liquid or the powder?
Patti says
You’ve done it again, Carolyn! A wonderful treat! Thank you!
Jennifer nelson says
Instead of a egg white I used an egg and doubled the recipe and added 1 tablespoon Jif peanut butter power powder and a T tablespoon of water and cooked in the microwave for one minute Yum
Tracey says
Jennifer – You used one whole egg for two servings? Your “tweaks” sound delicious!
Denise S. says
Very nice quick EASY low carb dessert!!! I just made with a dollop of whipped cream on top. Perfect size and not overeating or stuffing LOL
Erika Kerekes says
I just pulled this out of my toaster oven and I am one happy woman. I omitted the liquid stevia (because I didn’t have any) and used a whole egg instead of the egg white. It is absolutely DELICIOUS. Thank you Carolyn!
Alicia Allard says
I made this for my husband and I last night – we LOVED it! Thank you for sharing such delightful treats that help us stay on track with our healthy eating but allows us to enjoy dessert again. You’re the best Carolyn 🙂 🙂 🙂
Jennie says
Sounds delicious but was wondering how the fat content is so high given the ingredients??
Carolyn says
Almond flour and butter. Both are calorie dense.
Glenda says
I almost didn’t make this because you had to turn your oven on for one little cookie, but u decided to try it in the microwave for 1 minute. I think it was perfect. Crunchy and added low carb vanilla ice cream. Yummy, just right to satisfy my sweet tooth.
ali says
was searching for a comment like this!!! YES!
Jamie G says
Same here! Thank you!
Monta says
Do you have this in a scaled-up version? There are 4 of us in the house that need to eat a low-carb diet…
Carolyn says
Try this! https://alldayidreamaboutfood.com/2014/02/skillet-chocolate-chip-cookies-low-carb-and-gluten-free.html
Monta says
Thanks! That looks fabulous.
Theresa says
What brand of liquid stevia do you use? I never see it in the stores and was just going to buy some online, but unsure which ones are good. I made this last night & it’s scary how much I loved it!!! Thanks so much!
Carolyn says
Nunaturals but I’ve also used SweetLeaf. Glad you liked it!
Paula says
Just made this! Wonderful! Thank you!!!
Peggy Cihocki says
Can this be baked in a toaster oven? I hate to heat the oven up for one cookie! Or maybe the microwave (yes, I know it won’t brown in the microwave.
Carolyn says
Yes, you should be able to.
Angela says
This was fantastic! It reminded me of a very high end chocolate chip muffin. I doubled the recipe to make 2 servings and I used 1 whole egg between them. Me and the hubby loved it! Your recipes are amazing…thank you!! ?
Virginie says
SO good and so easy! I used one whole egg per cookie. What a treat!!! Many thanks for all your amazing recipes!!!!
Deborah Ragno says
THM-S?
Carolyn says
Yup!
Kapu says
I just had to share with you how ADDICTED, I am with this deep dish cookie. Everyday for a week +. Also, my daughter just had her wisdoms pulled and has been on a soft diet. She LOVES Pazookies from BJ’s restaurant and this is a “healthified” version. She tried a small bite and asked if I would make this when she can eat more. This is huge coming from a 16 year old. Your recipes never fail me. 🙂
Carolyn says
So glad to hear it!
Irene says
Thank you for the recipe. It is d double good. So easy and for me I don’t have to make a full batch which lands me in trouble( because I eat to many).Thanks again.
Tara says
Don’t have baking soda would baking powder work?
Carolyn says
Sure.
Kapu says
I just made this last night and forgot the Baking Powder and it turned out fine.
Nicole says
I have been disappointed by keto cookies countless times. This was DELICIOUS! Wow, I’m so excited to have a go to cookie recipe now! Thank you!
Carolyn says
Thanks, Nicole!
Bonnie says
Chocolate chip cookies are my absolute favorite cookie ever. When I found this recipe I knew I had to try it! The fact that it is served warm gives it that much higher grade in my book. This is a keeper for when I have the urge for my fav cookie. thanks!
Catherine H. says
I made this yesterday and it was so yummy. I cut up a couple of squares of 85% Lindt into tiny cubes for chocolate chips, which worked beautifully. Also, thank you for the heads up about the So Delicious no sugar added ice cream! I had no idea it existed; I went shopping right after I saw you mention it and found it in the health section at my store. I had it with the cookie, and it’s so good! I am without an ice cream maker currently, so this was a great interim solution. Thanks again!
Shirley says
Just made these… very yummy! I doubled all the ingredients and added 1 whole egg. I baked them in my silicone baking cups! I love using the silicone baking cups as everything pops right out of them so nicely! These turned out very good and will make again. I did not add the liquid drops as I am not a real sweet fan. These are very good with tea. This is a keeper! The first Keto cookie recipe that I actually like! Thank you!
Ayan says
Super easy to make. Low carb and tastes better then store bought. Definitely my favourite home made desserts I can eat like 6 in one go.
Angela says
Would peanut flour work in place of almond flour? TIA . Dying to try this!
Carolyn says
Peanut flour is a lot more powdery and dry than almond flour. I think it would work but you’d want slightly more egg and butter to offset that.
Shaden says
Hey there! I love this receipt & I use your exact ingredients – however my carb count adds up to 21g and my fiber count is 4g. I’m guessing you don’t count the 9g of carbs from Swerve in your carb total to reach the net carb number you listed above? I’m new to the world of Erythritol & Swerve Sweeteners so could you clarify why those carbs don’t count? Thank you!
Carolyn says
Erythritol does not affect blood sugar, therefore I don’t count it, as most low carb dieters do not.
Jenny says
This is seriously one of the best things I’ve eaten since starting a Keto diet! I think I could make this every night. ? Would it be possible to somehow turn this into a pancake recipe? If so, I think my life would be complete!
Carolyn says
I never thought of that! Maybe?
Pan says
I made this with browned butter and added a couple drops of molasses and a pinch of salt. It was delicious and great for portion control.
Kerry says
These are so good! I’ve been microwaving them for a minute like another commenter suggested, but I can imagine that baking them in a regular or toaster oven would make then even better. I just don’t have the patience for that. Lol!
Thank you for having so many wonderful 1 and 2 serving desserts. They are lifesavers!
Cheryl Deger says
I’m thinking I need an eye dropper for the liquid stevia!!! When ever I try and get just drops out, it come out in a squirt!!! Help!!! Thank You… P.S. the cookies are so so yummy!!!
Carolyn says
Yours doesn’t come with a little eye dropper? Mine does, it’s the NuNaturals brand.
Elli Kuras says
I have granulated swerve. Can I pulverize to make powdered, or will that affect the recipe? Or, can I sub powdered monkfruit sweetener?
Thanks!!
Carolyn says
yes you can try to grind it yourself.
Esther R. says
For only one person doing low carb this is amazing !
Robbie says
Could I ise Sugar in the raw instead of liquid stevia? I dont love the taste of stevia.
Carolyn says
Sure, but sugar won’t be low carb.
Sonia Mehrotra says
Hi…does the ramekin you have used have a one cup capacity? Thanks
Carolyn says
No, it’s 4 ounce ramekin which means it’s 1/2 cup.