It’s ooey, it’s gooey, and it serves just one person. Dive into this deep dish, single serve keto chocolate chip cookie for a serious low carb treat. So easy to make!
Hooray! This easy keto Chocolate Chip Cookie for One gets a brand new update and a how to video!
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, as I have a family of five and they are remarkably hungry human beings. Now that my kids are in their tweens and teens, 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. But every so often, I get it into my head to make something smaller, something that serves only one or two people.
And I’ve discovered just how much I love doing it. It’s a great way to enjoy delicious keto desserts without having a whole bunch of leftovers hanging around. That way, I can try a tasty new dessert every day!
And this deep dish keto cookie is the recipe that kicked off that trend.
Mini Keto Desserts are fun and easy to make!
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 my recipes down to size to suit smaller households.
After my initial reluctance to make small batch keto recipes, I found myself loving it so much, I began making a whole series of them.
I’ve got mini version of the classics, such as Keto Yellow Cake and Keto Pecan Pie. And I’ve made mini versions of some of my most popular recipes, such as this Keto Brownie Cheesecake for Two.
I’ve even got a delicious Keto Pizza Casserole that serves just two. It’s easy and delicious.
Deep Dish Chocolate Chip Cookies
This recipe does not result in a free form cookie, but is rather baked in a dish for a warm, gooey cookie experience. It’s heavenly topped with some keto vanilla ice cream.
When making small batch keto recipes, it’s imperative to invest in some small bakeware, such as ramekins and mini baking dishes. For this Keto Chocolate Chip Cookie, a small 1/2 cup (4 ounce) capacity ramekin is just about perfect.
I also really like these 4 inch springform pans for making mini cheesecakes.
Tips for making Keto Chocolate Chip Cookies for One
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.
Here are my best tips for a truly gooey keto cookie experience:
- Use a brown sugar replacement for the sweetener. I find this gives it more real chocolate chip cookie flavor.
- Using just the egg yolks also helps make the cookie softer and more gooey. You only need about half of the egg yolk, or two teaspoons. So simply whisk the yolk in a small bowl and then measure it out.
- Baking soda, rather than baking powder, helps the consistency and the browning. It’s a trick I learned from Cook’s Illustrated many years ago.
- Always save a few chocolate chips for the top, before baking. It makes the cookies look that much more appealing.
- If you have a toaster oven or small countertop oven, I recommend using that for baking your cookie. Heating up a whole big oven for one single serving is inefficient and wasteful.
Can you make this keto cookie for two people?
You bet! It’s easy to scale this 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 multiple times, and my kids liked it so much, I had to make some for them.
When making it for two people, you can use the whole egg yolk. Every other ingredient will simply be doubled.
If you want to make 4 servings, you can use the whole egg in place of just the yolk, and you would simply quadruple the rest of the ingredients.
No matter how many or how few you make, it’s the perfect keto dessert!
More Small Batch Keto Dessert Recipes
- Keto Snickerdoodle Mug Cake
- Keto Peanut Butter Cookies for Two
- Single Serve Keto Brownie
- Keto Tiramisu for Two
- Keto Single Serve Cake
- Keto Single Serve Cookie Dough
It's ooey, it's gooey, and it serves just one person. Dive into this deep dish, single serve keto chocolate chip cookie for a serious low carb treat.
- 1 tbsp butter melted
- 1 1/2 tbsp Swerve Brown
- 2 tsp whisked egg yolk
- 1/8 tsp vanilla extract
- 3 tbsp almond flour
- 1/8 tsp baking soda
- Pinch salt (skip this if using salted butter)
- 2 tsp sugar-free chocolate chips
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Preheat the oven to 325F and grease a small ramekin (4 ounce capacity)
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In a small bowl, whisk together the butter and sweetener. Stir in the egg yolk and vanilla.
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Stir in the almond flour, 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.
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Scrape the batter into the 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. Top with your favourite low carb vanilla ice cream for a serious treat!
Recipe Video
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!
Maria says
The recipe says egg yolk. Now I don’t know what to use.
Carolyn says
Hi Maria… this is an updated recipe so use the yolk.
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.
Debbie says
I will be trying this for sure. Has anyone tried baking more than one at a time and then reheating the extras in the microwave? Thanks Carolyn!!
Carolyn says
I have but they aren’t quite as good – good, but not quite as good. You could make a second one unbaked, refrigerate for a day, then let it come to room temp and then bake it.
Bev Loos says
I am wondering if I could bake it in my air fryer?
Carolyn says
Please watch the video as I address that issue.
JANICE says
Have you used Bob’s Red Mil 1 to 1 Baking Flour. I am very new to your recipes and this will be my first one.
Carolyn says
I haven’t used it since I try to be gluten free.
Anne says
Another fantastic small serving recipe from Carolyn! I cook mine about 3 minutes longer and let it cool to get a crispiness on the edge! Thank you!
Cassondra says
These are absolutely AMAZING! I made 4 using a whole egg, as suggested, and only baked 2 for the hubby & myself. Saved the other 2 unbaked for tomorrow. Served them warm topped with keto ice cream. OMG! Love that these are single servings!
Mairi says
I have been doing Keto for a year and have yet to find a chocolate chip cookie that I liked, until now, this was absolutely delicious. And yes, I did turn on my big oven for one little cookie 🙂 It was worth it. Thank you again for another A+ recipe.
Jennifer says
I made two single servings in the hope that my non-low-carb husband would like this recipe. It looked so good I was pretty sure it would be a winner. And yes it is. We both enjoyed it. I’ve been low carb for 6 years and tonight is the Very first time I’ve made a dessert recipe. I just didn’t want left over desserts tempting me low carb or not. Anyway. Yum! And not only is it good but it is completely satisfying and completely gone in one sitting! I hope you will continue to develop dessert recipes for one person.
Carolyn says
So glad to hear it!
Amber says
Omg this is one of the best single serve desserts I’ve made so far. Thank you so much for this recipe. We could not tell that it was sugar free! Love it!!!
Carolyn says
Glad to hear it!
Renee Rutledge says
This was AWESOME!
Susan Yakus says
Hi Carolyn, I will be trying this soon. I was wondering if you had considered making of cookbook of mini dessert recipes? I think it would be great. Also, do you ever cook with an Instant Pot? There is another idea for a cookbook. I am so happy to have found you. I have 3 of your books on the way to me now.
Carolyn says
Hi Susan. I have plenty of instant pot recipes on this site! I am also working on a fun little ebook for small batch recipes.
Erin says
Single serve desserts are the best! And this is so good when it is still warm and melty!
Katie says
This looks like something my family would like. Can’t wait to try it.
Rachael Yerkes says
These are so yummy! Love that they are low carb but still a sweet treat
Kristy says
I get the cooling effect when I use Swerve sweetener, so with this recipe how many drop of stevia do you recommend to prevent the cooling effect?
Carolyn says
Do you mean as well as still using Swerve? I wouldn’t do many because it’s already sweet. Or maybe reduce the Swerve to 2/3 and add 3 or 4 drops?
Ed Youmans says
Can the Chocolate Chip Cookie for Once be made with cashew flour? It’s one of the tastiest flours I’ve tried.
Carolyn says
Probably but it will raise the carb count significantly.
Diana C says
Carolyn! I am overjoyed I found you today! Just made this recipe and feel so happy And grater that you have worked so hard to create these amazingly recipes that still taste good! Thank you ! Times a zillion!
Carolyn says
Welcome to the delicious dark side…
barbara erb says
Another great recipe have made these twice now perfect bite of cookie .Because I live in Canada some things we have trouble getting but used what i could obtain and they are so yummy .Thanks to you
Lori says
Made these twice using Lily’s semi-sweet choc chips and Swerve brown sugar. First time I used my regular Walmart brand superfine almond flour, second time I used Bob’s Red Mill. I doubled the recipe both times. What a difference the brand of almond flour makes! Bob’s Red Mill produced a superior product. I didn’t love the first attempt, I found the texture to be all wrong – it just didn’t “feel” like a chocolate chip cookie in my mouth. For those of us still adjusting to baking with almond flour, I strongly suggest trying different brands to find one that you like. I’ll use the Walmart brand for coating chicken strips, fish, and making chaffles. I’ll reserve Bob’s for my baking needs. Be warned – this little chocolate chip cookie treat is delicious… you will want to make it again and again!
Shawnasie says
Absolutely amazing! I made 4 of them so I could use the whole egg per the tips for the recipe and cooked for a total of 20 minutes and let cool for 10. I AM IN LOVE!! Thank you so much or making a recipe that satisfies my cookie craving without tasting off, You are thoroughly appreciated!