All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Single Serve Deep Dish Chocolate Chip Cookie

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.

Low carb grain-free single serving of chocolate chip cookie in a mug.

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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.

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Low carb grain-free single serving of chocolate chip cookie in a mug.

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.

Low carb chocolate chip cookies for one! Dive into this deep dish single serve recipe. Seriously delicious.

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!

5 from 1 vote
Low carb chocolate chip cookies for one! Dive into this deep dish single serve recipe. Seriously delicious.
Print
Single Serve Chocolate Chip Cookies
Prep Time
5 mins
Total Time
5 mins
 

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

Course: Dessert
Cuisine: Dessert
Servings: 1 cookie
Calories: 266 kcal
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Remove and let cool for a few minutes before eating.
  6. Top with your favourite low carb vanilla ice cream for a serious treat (I topped mine with So Delicious Vanilla Bean No Sugar Added
Recipe Notes

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

Nutrition Facts
Single Serve Chocolate Chip Cookies
Amount Per Serving (1 g)
Calories 266 Calories from Fat 215
% Daily Value*
Total Fat 23.88g 37%
Cholesterol 30mg 10%
Total Carbohydrates 7.98g 3%
Dietary Fiber 4.9g 20%
Sugars 3.58g
Protein 6.39g 13%
* Percent Daily Values are based on a 2000 calorie diet.

Low carb deep-dish single serve chocolate chip cookie recipe

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.

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Comments

  1. 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?

    Reply

    • 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.

      Reply

  6. Can you sub coconut oil for butter if you have a dairy allergy? It looks so delicious i can’t WAIT to try this!!!!!

    Reply

  9. 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…..

    Reply

  12. 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

    Reply

  13. 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

    Reply

  14. 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!

    Reply

  15. 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 🙂 🙂 🙂

    Reply

  17. 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.

    Reply

  19. 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!

    Reply

  21. 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.

    Reply

  22. 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!! ?

    Reply

  23. SO good and so easy! I used one whole egg per cookie. What a treat!!! Many thanks for all your amazing recipes!!!!

    Reply

  25. 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. 🙂

    Reply

  26. 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.

    Reply

  28. 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!

    Reply

  29. 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!

    Reply

  30. 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!

    Reply

  31. 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!

    Reply

  32. 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.

    Reply

    • 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.

      Reply

  34. 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!

    Reply

  35. 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!

    Reply

  36. 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.

    Reply

  37. 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!

    Reply

  38. 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!!!

    Reply

  39. I have granulated swerve. Can I pulverize to make powdered, or will that affect the recipe? Or, can I sub powdered monkfruit sweetener?

    Thanks!!

    Reply

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